Ingredients
Equipment
Method
Directions:
- In a large mixing bowl, cream together the room temperature butter and both sugars until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and milk or cream until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the mini semi-sweet chocolate chips until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for about 30 minutes, or until it is firm enough to scoop.
- Once chilled, use a cookie scoop or your hands to form small balls of dough, about 1 inch in diameter. Place them on a baking sheet lined with wax paper.
- Place the baking sheet in the freezer for at least 30 minutes to ensure the truffles are firm.
- While the truffles are chilling, melt the dark chocolate candy coating using a double boiler or microwave in 30-second intervals until smooth.
- Once the truffles are firm, dip each one into the melted chocolate, ensuring they are fully coated. Use a fork to lift them out, allowing excess chocolate to drip back into the bowl.
- Place the chocolate-coated truffles back on the lined baking sheet. Let them sit at room temperature until the chocolate hardens or refrigerate for quicker results. Enjoy!
Notes
- Ensure the dough chills properly for easy shaping.
- Try different chocolate coatings like milk or white chocolate for variety.
- Store truffles in an airtight container in the fridge for up to a week.