Chocolate Chip Cookie Truffles
Votes: 1
Time: 2 hours 35 minutes
Complexity: easily
Quantity: 18 truffles
Complexity: easily
Quantity: 18 truffles
These unusual truffles will evoke memories of childhood cookie dough treats. This recipe is egg-free. Beautifully wrapped, these truffles make the perfect gift or treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon fine salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 4 tbsp (60 g) butter, room temperature
- 2 tbsp. plain yogurt
- 1/2 tsp vanilla extract
- 1 cup dark chocolate chips
- 1 tbsp. vegetable margarine or coconut oil
We recommend
Recipes with similar ingredients: flour, brown sugar, sugar, butter, yogurt, vanilla extract, chocolate chips (granules), dark chocolate, coconut oil
Cooking the dish according to the recipe:
- Line a baking sheet with parchment paper.
- Microwave the flour in a suitable container for 1 minute. Remove and stir well. Microwave for another minute, or until the temperature reaches 180°F (82°C). Sift into a medium bowl, then stir in the baking soda and salt (see Cook's Note).
- In a large bowl, beat the brown sugar, granulated sugar, butter, yogurt, and vanilla with a mixer on medium-high speed until combined, about 2 minutes. Add the flour mixture and mix well on low speed. (If necessary, turn off the mixer and mix by hand.) Add 1/3 cup of the chocolate chips, mixing with a rubber spatula or your hands.
- Scoop the dough with a tablespoon and form it into smooth balls. Place on the prepared baking sheet and chill in the refrigerator for about 1 hour.
- Melt the remaining 2/3 cup chocolate chips and margarine in a medium bowl in the microwave. Heat in 30-second intervals, stirring after each addition, until the glaze is thin and smooth. Dip the chilled dough balls into the glaze and twirl with a fork to coat completely. Remove the truffles one at a time with a fork, letting any excess glaze drip off, and place them on a baking sheet. (If the glaze begins to harden, microwave it for a few seconds.) Refrigerate the truffles for about 1 hour, or until the glaze has set. (The truffles can be refrigerated in an airtight container for up to 5 days.)
Chef's note
Heating flour in a microwave to 82°C reduces the risk of possible illnesses associated with eating it raw or without proper heat treatment.
Categories:
Similar recipes
