Salted Browned Butter Chocolate Chip Cookie Dough Truffles
Ingredients
-
10
Tbsp
salted butter, diced
-
½
large
vanilla bean, seeds
-
1
cup
packed light-brown sugar
-
2
Tbsp
heavy cream
-
½
tsp
vanilla extract
-
¼
tsp
fine sea salt
-
1 ½
cups
all-purpose flour, heat treated
-
1 - 2
Tbsp
milk
-
½
cup
mini semi-sweet chocolate chips
-
12
oz
chocolate coating or melted chocolate
-
⅓
cup
semi-sweet chocolate chips or chopped chocolate (if drizzling)
-
to taste
coarse sea salt, for garnish
Instructions
- Brown the butter with the vanilla bean seeds in a saucepan over medium heat until deep orangish brown.
- Remove from heat and pour the browned butter and seeds into a heatproof container, then freeze for 30 minutes until cool.
- Transfer the cooled browned butter and seeds into a mixing bowl, add brown sugar, cream, vanilla, and salt, and whip until light and fluffy.
- Stir in the flour and 1 Tbsp of milk, mixing until combined, then fold in the chocolate chips.
- Add more milk as needed to create a soft dough that can hold its shape.
- Scoop out about 1 Tbsp of dough and shape into balls.
- Dip the balls in melted chocolate and sprinkle lightly with coarse sea salt, or drizzle melted chocolate over them.
- Refrigerate to set the chocolate and store in an airtight container.
Nutrition Facts (estimated)
Servings
28
Calories
190
Total fat
11g
Total carbohydrates
22g
Total protein
2g
Sodium
62mg
Cholesterol
13mg
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