These cookie dough truffles feature edible chocolate chip cookie dough centers, melted dark chocolate shells, and sea salt!
½ cup (113 gm) unsalted butter, room temperature
2/3 cup (130 gm) brown sugar
1/4 cup (50 gm) sugar
½ teaspoon salt
1 teaspoon vanilla
2 tablespoons milk
¾ cup (100 gm) flour
1 cup (150 gm) mini chocolate chips
16 ounces dark chocolate chips or melting wafers
Flaked sea salt, if desired
Beat the butter on medium speed in a medium sized bowl until smooth. Add the brown sugar and sugar and continue beating on medium to cream together, about 1 minute. Add the salt, vanilla, and milk, stirring to combine. Add the flour and beat on low just until all of the ingredients are combined. Add the chocolate chips and beat to combine. Place the cookie dough covered in the fridge to chill for 2 hours.
After chilling, use a small cookie scoop to portion and roll out 1” balls of dough until smooth. Pop back in the fridge or freezer briefly while you melt your chocolate.
In a medium bowl, melt the dark chocolate chips or melting wafers in a microwave for 20-30 second intervals, stirring in between each interval until smooth. Do not overheat the chocolate!
Stick a toothpick about halfway through a chilled ball of dough and dip it into the chocolate, being sure to coat each side. Use your finger to push the ball off the toothpick and onto wax paper-lined sheet pan. Continue this with the remaining balls of dough until each have been dipped and use any remaining chocolate to drizzle on top of the balls. Sprinkle with sea salt while the chocolate is still melty and then chill briefly to set.