Dough Chocolate Balls (Print-Friendly Version)
# What You'll Need:
→ Dough
01 -
1 ¾ cups plain flour
02 -
1 cup unsalted butter, left out to soften
03 -
¾ cup soft brown sugar
04 -
½ cup white sugar
05 -
1 ½ teaspoons vanilla flavor
06 -
2 tablespoons thick cream
07 -
¼ teaspoon salt
08 -
1 ½ cups tiny semi-sweet chocolate bits
→ Chocolate Coating
09 -
15 ounces dark chocolate melts (try the Ghirardelli kind)
10 -
4 ounces milk chocolate melts (try the Ghirardelli kind)
# Step-by-Step Directions:
01 -
Heat your oven to 300°F. Put parchment paper on two baking trays. Scatter the plain flour across one tray. Pop it in the oven for 5 to 7 minutes, but keep an eye on it so it doesn't burn. Let the flour cool down all the way.
02 -
Grab a stand mixer or use a handheld one with a big bowl. Beat the butter, soft brown sugar, white sugar, and vanilla flavor at medium speed until it's puffy and pale.
03 -
Turn the mixer down low and add the thick cream. Mix for about a minute until it's all blended in. Slowly pour in the cooled flour, about ½ cup at a time, plus the salt. Mix just until everything comes together.
04 -
Use a wooden spoon to mix the tiny chocolate bits into the dough until they're spread out evenly. Cover the bowl and stick it in the fridge for 30 minutes.
05 -
Get a 1-inch (1 tablespoon) cookie scoop and make balls by rolling the dough between your hands. Put these balls on the second parchment-lined tray. Cool them in the fridge for another 10 to 15 minutes.
06 -
Put the dark chocolate melts in a microwave-safe bowl. Heat for 1 minute at half power. Stir it, then keep heating in 30-second bursts until it's smooth and runny.
07 -
Roll each ball of cookie dough in the melted dark chocolate. Tap the fork against the bowl to get rid of extra chocolate. Put the covered balls back on the parchment paper.
08 -
Put milk chocolate melts in a microwave-safe bowl. Heat for 1 minute at half power, stirring and heating more in 30-second bursts until smooth. Put it in a piping bag, snip the end, and drizzle over your coated balls.
09 -
Put the truffles in the fridge for 5 to 10 minutes so the chocolate layers can harden before you serve them.
# Helpful Notes:
01 -
Tiny chocolate bits work way better than big chunks in this treat because they don't make lumps.
02 -
Wet your hands a little before rolling to stop the dough from sticking.
03 -
A toothpick can help you move the chocolate-covered balls off the fork without messing them up.