Rich chocolate-coated cookie dough bites with a soft, buttery centre, chocolate chips and a sprinkle of flaky pink salt.

They have a creamy chocolate chip cookie dough centre, a crisp dark chocolate shell and a little sea salt on top.

Prep time

25 minutes

Chilling time

1 hour

Difficulty

Easy

Yield: 16–20 truffles

Ingredients

1. Cookie dough filling

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• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) light brown sugar, packed
• 2 tablespoons (25 g) granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1¼ cups (155 g) all-purpose flour, heat-treated and cooled
• ¼ teaspoon salt
• ½ cup (85 g) mini chocolate chips

2. Chocolate coating

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• 250 g dark or semi-sweet chocolate
• 1 tablespoon coconut oil or neutral vegetable oil (optional, for a smoother coating)

3. Decoration

• Flaky sea salt or pink Himalayan salt
• A little extra melted chocolate for drizzling (optional)

Instructions

Step 1: Heat-treat the flour

This is important because the filling is not baked.

1. Preheat your oven to 175°C (350°F).
2. Spread the flour evenly on a baking tray.
3. Bake for approximately 5–7 minutes, making sure the flour reaches 74°C (165°F) throughout.
4. Allow it to cool completely.
5. Sift to remove any lumps.

Step 2: Make the cookie dough

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1. Add softened butter, brown sugar and granulated sugar to a mixing bowl.
2. Beat for 2–3 minutes until creamy and fluffy.
3. Add milk and vanilla extract.
4. Mix until combined.
5. Gradually add the cooled heat-treated flour and salt.
6. Mix gently until a soft dough forms.
7. Fold in the mini chocolate chips.

Texture tip: Your dough should be soft, smooth and scoopable, but not sticky. If it’s too soft, add a little more flour.

Step 3: Shape the truffles

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1. Line a baking tray with parchment paper.
2. Scoop approximately 1 tablespoon of dough per truffle.
3. Roll each portion between your palms to create smooth balls.
4. Place them on the prepared tray.
5. Refrigerate for 30–40 minutes until firm.

Step 4: Melt the chocolate

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1. Chop the dark chocolate into small pieces.
2. Place it in a heatproof bowl.
3. Melt using a microwave in 20-second intervals, stirring between each interval, or use a double boiler.
4. Stir in the coconut oil if using.
5. Allow the chocolate to cool slightly so it is fluid but not hot.

Step 5: Dip the truffles

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1. Remove the chilled cookie dough balls from the refrigerator.
2. Drop one ball into the melted chocolate.
3. Use a dipping fork to coat it completely.
4. Lift it out and gently tap the fork against the bowl to remove excess chocolate.
5. Place it back onto the parchment-lined tray.
6. Repeat with all the truffles.

Step 6: Decorate with sea salt

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1. While the chocolate coating is still wet, sprinkle a tiny amount of flaky sea salt over each truffle.
2. Allow the chocolate to set at room temperature or refrigerate for 15–20 minutes.
3. Once firm, transfer to a serving plate.

Final result

Chocolate Chip Cookie Dough Truffles with Chocolate Coating

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8

You should get:

• A smooth, firm dark chocolate outer shell.
• A soft, buttery cookie dough centre.
• Little chocolate chips throughout.
• A delicate salty finish that balances the sweetness.

Storage instructions

• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Freeze for up to 2 months in a freezer-safe container.
• Serving: Let refrigerated truffles sit at room temperature for 5–10 minutes before serving.

My tips for bakery-quality truffles

1. Use good-quality chocolate: 50–60% dark chocolate gives a lovely balance.
2. Keep the dough cold: Cold balls are much easier to dip.
3. Don’t overdo the salt: A few flakes on top are enough.
4. Make them uniform: Use a small cookie scoop for evenly sized truffles.
5. For a beautiful finish: Let excess chocolate drip off before placing each truffle on parchment.

Best finishing touch

Use flaky pink sea salt on top, just like in your reference photo. It gives the truffles a beautiful bakery-style appearance and a delicious sweet-and-salty flavour.

Enjoy your homemade chocolate chip cookie dough truffles! 🍫❤️

Chocolate Chip Cookie Dough Truffles

Rich, creamy cookie dough centers covered in smooth dark chocolate and finished with flaky sea salt.

25 minPrep time

1 hourChilling

EasyDifficulty

20Servings

Ingredients

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 tbsp granulated sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• 1¼ cups heat-treated all-purpose flour
• ¼ tsp salt
• ½ cup mini chocolate chips
• 250 g dark chocolate
• 1 tbsp coconut oil (optional)
• Flaky sea salt for topping

Instructions

1. Heat-treat flour at 350°F (175°C) until it reaches 165°F (74°C), then cool completely.
2. Beat butter and both sugars until creamy.
3. Mix in milk and vanilla.
4. Add cooled flour and salt. Mix until a soft dough forms.
5. Fold in mini chocolate chips.
6. Roll into 20 small balls and refrigerate for 30–40 minutes.
7. Melt chocolate with coconut oil, if using.
8. Dip each chilled ball into melted chocolate.
9. Sprinkle with flaky sea salt before the coating sets.
10. Refrigerate until firm.

Nutrition Information (estimated per truffle)

195

Calories

2 g

Protein

18 g

Carbohydrates

13 g

Fat

Nutrition values are approximate and depend on chocolate and ingredient brands.

Recipe Notes

• Store in an airtight container in the refrigerator for up to 1 week.
• Freeze for up to 2 months.
• Use heat-treated flour for food safety.