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Chocolate Chip Cookie Dough Truffle Recipe

This chocolate chip cookie dough truffle recipe is perfect for cookie dough lovers! Recipe courtesy Chef Brooke Williamson.

Servings: 30

Active time: 30 minutes

Total time:


  • 3 c all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 c unsalted butter, slightly softened
  • 1 c sugar
  • 1 c packed light brown sugar
  • 2 tsp vanilla extract
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 12 oz chocolate chips or chunks
  • 1 lb dark chocolate


  1. Whisk together flour, salt, and baking soda; set aside.
  2. Place butter in mixing bowl and beat on low speed to break it up slightly, about ten seconds. Add both sugar and light brown sugar to butter and cream together on medium-low speed for no more than one and a half minutes. Add vanilla and beat briefly to incorporate. Add eggs and beat on medium speed to incorporate, scraping bowl halfway through.
  3. Add flour mixture and beat on low speed to combine, running the mixer until just after flour disappears.
  4. Add chocolate chips and beat on low to combine. Chill dough for about an hour.
  5. Portion tablespoon size balls, rolling with your hands or using a mini ice cream scoop. Freeze for two hours or until frozen solid.
  6. Melt dark chocolate over a double boiler or in the microwave. Dip frozen or very cold cookie dough balls into melted chocolate and transfer to a rack for chocolate to harden and allow the excess chocolate to drip. Enjoy!

Nutrition Facts

Serving Size (1/30 of recipe)
Total Servings 30

Amount Per Serving:

Nutrition Category Amount
Calories 310
Calories from Fat 150
Total Fat 16g (25% DV)
Saturated Fat 10g (50% DV)
Trans Fat 0g
Cholesterol 30mg (10% DV)
Sodium 90mg (4% DV)
38g (13% DV)
Dietary Fiber 3g (12% DV)
Sugars 24g
Protein 4g
Vitamin A 4%
Vitamin C 0%
Calcium 2%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.