Chocolate Chip Cookie Dough Truffles

A friend of mine told me about these vegan cookie dough truffles. I looked up the recipe from Chef Chloe, a vegan blogger and they looked fabulous. But I’m far from vegan so I made these with regular chocolate chips, butter and rice flour. Why rice flour? I found it added a nutty, earthy flavor that I didn’t get with all-purpose flour. Plus this is now a gluten free recipe.

This is perfect dessert for any get together and especially for holiday dinners. There no cooking involved and you can serve them right from the freezer. One of the great things about this recipe is because its egg free, you can eat all the dough you want without feeling guilty.  Be honest how many times have you made a batch of cookie dough and only half of the dough ever made it to the oven. Yeah I know we've all done it. If you've done that then this recipe is perfect for you. 

Here is the link to the original recipe, and below is my version. Once you’ve had one, you won’t be able to stop popping them. http://chefchloe.com/sweets/vegan-cookie-dough-truffles.html

Chocolate Chip Cookie Dough Truffles 

½ c room temp unsalted butter

¾ c packed light brown sugar

¼ tsp. salt

2 tbsp. pure vanilla extract

2 tbsp. water

1 ¼ c rice flour
1 c chopped walnuts (optional)

1/3 c semisweet mini chocolate chips

12 oz. semisweet chocolate 

In your stand mixer, combine the butter, brown sugar, salt, vanilla, and water until combined.  Slowly add flour a 1/3 at a time to prevent it from going everywhere. Mix until incorporated. Remove bowl from the mixer and fold in the mini chocolate chips. Cover dough and refrigerate for 1 hour**.

Get 2 cookie sheets and line them with parchment paper. Take a small spoonful of chilled dough and roll into 1-inch balls with the palms of your hands. Place the balls onto the baking sheets. Freeze for 15 minutes.

Place the remaining 12 oz. chocolate in a microwave safe bowl. Microwave on high for approximately 2 minutes, stirring every 20 seconds.  Let the chocolate cool to room temperature. Remove one tray of cookie dough balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. Place the coated balls back onto the baking sheet and transfer to the refrigerator. Repeat with the second tray of cookie dough balls. Chill until the chocolate is set, about 20 minutes. Either store in refrigerator until serving or gather and place in a freezer safe container. Place in the freezer and keep for a dessert any night of the week.

**A fun alternative for this recipe is put it on a stick like a cake pop. If you do this, place the stick in the ball before refrigerating and then follow the rest of the recipe. You won’t need the forks when dipping in the chocolate because you will have the stick to work with.