Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 tsp. vanilla extract
  • 2/3 cup mini chocolate chips
  • 2 to 4 tablespoons whole milk
  • 16 oz. chocolate confectioners’ coating (chocolate almond bark)

Instruction

  • Place the flour on a baking sheet and toast at 300F for 10 minutes. You can also heat it in the microwave for 1 to 2 minutes, stirring occasionally until an instant read thermometer reads 160F. Let cool completely before using.
  • In the bowl of a stand mixer fitted with the paddle attachment, stir together cooled flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract. Mix until a dry dough forms. Add chocolate chips and mix on lowest speed.
  • When chocolate chips are evenly dispersed, add whole milk 1 tablespoon at a time with the machine on low speed. The mixture should be unsticky and pack easily in your hand when squeezed.
  • Scoop the cookie dough using a cookie scoop (4 teaspoon capacity). Roll into balls between your palms. Refrigerate 15 minutes.
  • Break the confectioners’ coating into pieces at the score marks. Heat it in a microwave-safe bowl at 100% power in the microwave at 30 second increments until melted and smooth. This may take up to 2 minutes. Stir well between heating and let the residual heat from the bowl do some of the melting. This prevents overheating.
  • Using a fork, roll a chocolate chip cookie ball into the chocolate coating. Lift and tap off excess coating. Place on a parchment-lined baking sheet, using another fork to scoot the truffle from the dipping fork.
  • Repeat the process with the remaining truffles. Re-heat the candy coating in the microwave as needed, at 30 second increments. Allow the truffles to set until firm, about 10 minutes.
  • Transfer the remaining melted chocolate coating to a piping bag with a small hole snipped in the end, or a zip-top bag with a tiny hold snipped in one corner. Drizzle chocolate coating over the truffles to create a decorative zigzag. Let stand until set.
  • Store truffles in the refrigerator for longevity.