No more blame about eating nibbles of treat batter straight from the bowl! These no-prepare, no-egg Chocolate Chip Cookie Dough Truffles are one of our most mentioned custom made treats for extraordinary events!

Searching for some delightful natively constructed sustenance endowments this Christmas season? These Chocolate Chip Cookie Dough Truffles are tremendously prominent with any individual who attempts them since they taste simply like chomps of genuine treat mixture. The best part is that they are no-prepare, without egg and totally safe to eat!

Our consumable, egg expense, no heat Chocolate Chip Cookie Dough Truffles taste simply like nibbles of treat mixture straight from the bowl. An ideal make-ahead pastry for these special seasons or a heavenly natively constructed nourishment blessing!

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Ingredients
Cookie dough:

• 1 1/4 cups all purpose flour
• 1 stick unsalted butter at room temperature
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 cup mini chocolate chips

Chocolate coating:

• 4 ounces bittersweet chocolate, chopped into small pieces
• 1 teaspoon coconut oil

Instructions
To make the cookie dough:

1. Preheat oven to 350�.
2. Evenly spread flour on a sheet pan and bake for 5 minutes. Allow to cool completely.
3. In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips. Cover with plastic wrap and chill dough in refrigerator for about 30 minutes until firm enough to roll into 1-inch balls.
4. Place rolled balls on a baking sheet lined with wax paper and place in the freezer for at least 30 minutes so they can firm up.

To dip the truffles:

1. Place half of chocolate and coconut oil in a microwave safe bowl and melt for 60 seconds at 50% power. Stir. Repeat for 30 seconds intervals or until chocolate is completely melted. Allow to cool slightly if very hot.
2. Remove a handful of balls from the freezer at a time and dip in chocolate. Tap off any excess coating and place back on wax paper to set. (Add mini chips while the coating is still wet if desired.) Repeat with remaining chocolate and dough balls, melting the other half of the chocolate and coconut oil when needed.
3. Refrigerate in an airtight container for up to a week.

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