Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 cup mini chocolate chips
  • 12 ounces semi-sweet chocolate chips
  • 1 teaspoon coconut oil (optional)

Instructions:

  1. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add vanilla extract, mixing until combined.
  3. Gradually mix in the flour until well incorporated.
  4. Fold in mini chocolate chips.
  5. Using a cookie scoop or tablespoon, portion the dough and roll into balls.
  6. Place the balls on a baking sheet lined with parchment paper.
  7. Chill the cookie dough balls in the refrigerator for at least 30 minutes.
  8. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
  9. Remove the chilled cookie dough balls from the refrigerator.
  10. Dip each ball into the melted chocolate, ensuring it is fully coated.
  11. Place the coated truffles back on the parchment-lined baking sheet.
  12. Allow the chocolate to cool and harden at room temperature or refrigerate for faster setting.