Cookie Dough Truffles

In a large bowl, cream the butter, brown sugar, and sugar together with a handheld or stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.)

Add the milk and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Add the flour and salt and beat on medium speed until combined. Beat in the mini chocolate chips. The cookie dough will be thick and a bit sticky.

Line a large baking sheet with parchment paper or silicone baking mat. Roll dough into balls, about 1 Tablespoon of dough per ball, and place on the baking sheet. Refrigerate for at least 1 hour, and up to 24 hours, to set the shape. If you don’t have room in your refrigerator for a baking sheet, place the balls on a parchment paper-lined plate.

Melt the chocolate

You can melt it in a double boiler or use the microwave. If using the microwave: place the chocolate and oil in a medium heat-proof bowl. I recommend using a glass 2-cup liquid measuring cup because its depth makes dipping really easy. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth.

Coat in chocolate:

Working with one ball at a time, submerge into the melted chocolate and swirl to coat; carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let excess chocolate drip off. Use a toothpick to help slide the truffle off of the fork and onto a lined plate or baking sheet; or, if using the candy dipping tool, turn upside down to release. If desired, sprinkle each with flaky sea salt and/or sprinkles while the chocolate is still wet.

Refrigerate coated truffles for at least 20 minutes to set the chocolate. Once chocolate is set, you can store the truffles in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 10 days.