if you’ve been following along, you know that i made chocolate chip cookie stuffed chocolate hamantaschen for purim. i wanted to make a second treat to go with the hamantaschen that would stick with the chocolate chip cookie theme, and i remembered that i’ve been wanting to try cookie dough truffles for a really long time. basically, they are balls of eggless (and thus safe to eat raw) cookie dough, coated in chocolate. in other words, one of the best sweet treats ever, packaged in a bite-sized chocolatey ball. really, we all know it doesn’t get much better than raw cookie dough. nuff said.
eggless chocolate chip cookie dough balls covered in chocolate. what's not to love?
- ½ cup earth balance, softened
- ¼ cup sugar
- ½ cup brown sugar
- 2 tablespoons almond milk
- ½ teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips
- 12 oz semisweet chocolate (for coating)
- in the bowl of a stand mixer fitted with the paddle attachment, beat the earth balance and both sugars on medium speed until they are light and fluffy. add the almond milk and vanilla extract and beat until combined.
- in a separate bowl, combine the flour and salt. with the mixer on low speed, gradually add the flour mixture and mix until everything is just combined. stir in the mini chocolate chips.
- roll the dough into tablespoon-sized balls and put them on a plate or baking sheet lined with wax paper. put them into the freezer for at least 30 minutes.
- meanwhile, melt the semisweet chocolate (in the microwave or over a double boiler). using a spoon, drop each frozen ball of dough into the chocolate and turn it to make sure it is completely coated. use the spoon to let the excess chocolate drip off of the ball, then put it back on the wax paper. once you have done this with all of the dough balls, put them in the fridge until the chocolate is completely set.