I absolutely love truffles and this has to be the easiest truffle I ever did. I don’t know anybody on the free world that doesn’t like cookie dough. The best part there is NO raw eggs in these truffles but you don’t have to worry.
1/2 cup salted butter, softened
3/4 cup packed light-brown sugar
1/3 cup granulated sugar
1/4 tsp salt
3 Tbsp heavy cream
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/4 cup milk chocolate chips, chopped (the idea is to get them to be about 1/2 – 1/3 their original size)
1/4 cup semi-sweet chocolate chips, chopped
1/3 cup semi-sweet chocolate chips
In the bowl of an electric mixer, whip together butter, brown sugar, granulated sugar and salt until pale and fluffy about 3 – 4 minutes. Stir in cream and vanilla extract. Add in flour and mix just until combine (dough will seem dry at first but it will come together). Mix in chopped chocolate chips. Scoop dough out 1 equal tablespoon at a time and roll into balls.
Place on parchment or wax paper. If drizzling with chocolate, place 1/3 cup semi-sweet chocolate chips in a microwave safe container and microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted chocolate into a small ziploc bag, seal bag and cut a very small tip off the corner of the bag. Drizzle chocolate over tops of truffles.
Place truffles in freezer for several minutes until chocolate sets and hardens (mine only took about 3 minutes), then enjoy! For more firm cookie dough bites, chill 1 hour in refrigerator. Store in refrigerator in an airtight container.