Dining In - Chocolate Chip Cookie Dough Balls

Vegan Cookie Dough Truffles - Chef Chloe

This is one of the BEST desserts I have ever made or eaten! That is a bold statement coming from someone with an intense sweet tooth. Besides the fact that these are indistinguishable from the real thing and don't come with a risk of salmonella, there is something else about them that makes them so mouthwatering...maybe it's the salty sweet combo, or the perfect bite-sized portion, or the crunchy chocolate coating. Whatever it is it doesn't matter, I just want a constant supply of them all to myself!

It seems that everyone who's tried these vegan cookie dough truffles feels the same way. For the number of times I've made these, I have never heard a single complaint, only requests for more and for the recipe. Hardly anyone can believe they are vegan. At one point I was making a batch of these every other week for various events! With the holiday season here, I'm back at it. You can find this recipe on Chef Chloe Coscarelli's website, it was posted before her cookbook was published!

Chocolate Chip Cookie Dough Ball

1/2 cup Earth Balance margarine
3/4 cup light brown sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons water
1 1/4 cups flour
1/3 cup mini dairy-free chocolate chips (I use Enjoy Life Brand found in the Stop & Shop Natural Foods section)
10 to 12 oz. dairy-free semi-sweet chocolate chips (for outer coating, I use vegan chocolate chips from Whole Foods)

Line 1 large or 2 regular sized baking sheets with parchment paper.

In a medium bowl use a mixer or handheld mixer to combine margarine, brown sugar, salt, vanilla, and water. Add in flour slowly until well combined. Remove from mixer. 

Add in mini chocolate chips and fold in until evenly distributed. Cover bowl with plastic wrap and put in the refrigerator for about an hour.

Naked Cookie Dough Balls!

Roll dough into 1-inch balls and line up on parchment-covered baking sheet. Cover with plastic wrap and put in freezer for 15 minutes. 

Melt semi-sweet chocolate chips in a small bowl in the microwave. Give it a minute to cool off, without allowing it to harden. Using a spoon, coat each cookie dough ball completely with the melted chocolate and put back on baking sheet. 

Keep refrigerated until serving and store leftovers (if there are any!) in the refrigerator.

Note: The original recipe says this will make 45 balls, but I don't think I've ever made them small enough to make that many, oh well.