Brown Butter Chocolate Chip Cookie Dough Truffles

Since the S’mores truffles were addicting, I went along and made the next best thing…cookie dough truffles! This is an eggless recipe (no need to fear salmonella!)  The brown butter makes them so caramelly and so delicious! Tastes like you’re eating cookie dough toffee, it’s absolutely addicting!!! These will be a hit for any occasion, this recipe is HIGLY recommended!

Brown Butter Cookie Dough Truffles
40 Truffles

1/2 cup Salted Butter
3/4 cup Brown Sugar
1 tsp Vanilla
1 cup Flour
1/2 tsp Salt
1-2 tbsp Milk
1/2 cup Mini Chocolate Chips

Directions:

Start with browning the butter. Browning butter (aka cooking it on the stove until it turns a slight brown/caramel color) enhances the flavor of butter and brings about a nutty caramel aroma to your dish and kitchen. It’s a trick used by bakers and chefs alike! If you’re unsure of how to do it watch a few youtube videos so you know what color to look for.

Start by melting butter in a saucepan over medium heat and stir the whole time with a whisk until it begins to bubble and foam and becomes fragrant, being careful not to burn–and immediately remove it from the heat when it reaches that light golden color and place it in another glass bowl. DO NOT keep it in the saucepan, the residual heat will keep cooking it even when it’s off the stove.  Allow the butter to cool completely. You can also refrigerate it until it solidifies. I’ve tried both ways and the textures come out different but both are amazing. Using the butter in liquid form gives you more of a bite from the sugar while using it in solid form gives you a smoother cookie dough, so the choice is yours. Both are completely addicting.

Beat the butter for 2-3 minutes with the brown sugar and vanilla until combined.

Add in the flour until it all comes together followed by the milk, 1 tbsp at a time.

Fold in the mini chocolate chips and using your hands, roll them into balls. Freeze for a minimum of 15 minutes until they’re solid.

Melt your dipping chocolate and dip the cookie dough in the chocolate with a spoon, removing excess chocolate. Garnish with mini chocolate chips or sea salt.

Another delicious option is to roll them directly in cocoa powder like traditional French truffles instead of coating them with chocolate. I usually do a mix of both.

Enjoy refrigerated or at room temperature. Store them in an airtight container in the fridge for up to one week or in the freezer for up to 1 month (maybe longer but they have never lasted that long for me ?).

 

TIPS:

I use almond bark chocolate–which is a dipping chocolate found in the baking aisle at walmart, or albertsons. you can use any type of chocolate I’d recommend a dipping chocolate–ghirardelli has a dipping chocolate also. The purpose is to maintain the shape so the truffles can dry quickly. If you want to garnish on top with chocolate chips make sure you do it before the chocolate dries!

 

Recipe adapted from A La Susu’s blog

 

ENJOY!

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