Chocolate Chip Cookie Dough Truffles

Recipe View In a large mixing bowl, beat the softened cream cheese and brown sugar together until light and fluffy. (Approximately 3-5 minutes)

Recipe View Add the vanilla extract and mix until well combined. Gradually incorporate the all-purpose flour until just combined. Be careful not to overmix. (Approximately 2-3 minutes)

Recipe View Sprinkle the sea salt evenly over the dough. Gently fold in the semisweet chocolate chips until they are evenly distributed throughout the dough. (Approximately 2 minutes)

Recipe View Using a spoon or melon baller, form the dough into 1- to 2-inch balls. Arrange the cookie dough balls on a baking sheet lined with parchment paper. (Approximately 15-20 minutes)

Recipe View Place the baking sheet in the freezer and freeze the cookie dough balls until they are firm, but not rock solid. (Approximately 30 minutes)

Recipe View While the cookie dough balls are freezing, prepare the chocolate coating. Melt the confectioners' chocolate in a double boiler or a heatproof bowl set over a simmering pot of water, stirring frequently until smooth and glossy. Ensure the bottom of the bowl does not touch the water. (Approximately 10-15 minutes)

Recipe View Remove the cookie dough balls from the freezer. Dip each ball into the melted chocolate, ensuring it is fully coated. Use a fork or dipping tools to remove the truffle and gently tap off any excess chocolate. (Approximately 20-25 minutes)

Recipe View Place the chocolate-covered truffles on a sheet of aluminum foil or waxed paper. Allow the chocolate to harden completely at room temperature, or for a quicker set, refrigerate them for about 10-15 minutes.