- 1 batch any cookie dough (pages 54 to 184), chilled
- 2 cups any kind of chocolate chips (see suggested combinations below)
- 2 tablespoons coconut oil
- 6 tablespoons toppings, like chopped nuts, sprinkles, or mini chips
KRISTEN’S FAVORITE COMBINATIONS
- Cake Batter dough (page 76) and white chocolate chips
- Peanut Butter dough (page 72) and milk chocolate chips
- Signature Chocolate Chip dough (page 60) and dark chocolate chips
- Blondies Have More Fun dough (page 228) and butterscotch chips
- Brownie Batter dough (page 64) and peanut butter chips
// Use a cookie scoop to portion cookie dough, then roll it between your hands to form a smooth ball. Freeze the balls for 1 hour.
// In a small microwave-safe container, microwave the chocolate chips and coconut oil on 50% power in 30-second increments, stirring well between each increment until melted and smooth. Don’t overheat! Let the chocolate mixture cool slightly, about 5 minutes, stirring occasionally.
// Dip the cookie dough into the chocolate mixture using a fork or toothpick. Let the truffles drain on a wire rack set over waxed paper. Sprinkle with the toppings while the chocolate is still wet. Let the chocolate set for 30 minutes to 1 hour. Add additional decorations if you’d like. Serve the truffles chilled.
// Store the truffles in an airtight container in the refrigerator for up to 10 days.
Finally, you can eat cookie dough how you've always craved it: straight from the mixing bowl! In her rule-breaking first book, Kristen Tomlan, the Queen of Cookie Dough, spills her secrets about how to make cookie dough safe-to-eat and all of the best ways to enjoy it. Kristen is sharing 110 decadent recipes--a mix of fan favorites from her famous New York City confectionery and never-before-seen creations--each with an innovative twist.
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