Brown Butter Cookie Dough Truffles


Brown Butter Chocolate Chip Truffles CollageEnough said.

Brown Butter Chocolate Chip Truffles (18)


10 Tbsp salted butter, diced

1/2 T. vanilla extract

1 cup packed light-brown sugar

2 Tbsp heavy cream

1/2 tsp vanilla extract

1/4 tsp fine sea salt*

1 1/2 cups all-purpose flour

1 – 2 Tbsp milk

1/2 cup mini semi-sweet chocolate chips

Powdered (confectioner’s) sugar, for coating


Brown butter along with vanilla in a small saucepan over medium heat (make sure to brown it long enough). Remove from heat and pour brown butter into a heat proof 1 quart storage container. Cover with lid and freeze 30 minutes, or until cool. Once cool pour browned butter into the bowl of an electric stand mixer fitted with paddle attachment. Add light-brown sugar, cream, vanilla and salt and whip mixture on medium speed until light and fluffy, about 2 minutes. Stir in flour and 1 Tbsp milk and blend until combined. Mix in chocolate chips. Add additional milk 1/2 Tbsp at a time as needed to create a soft dough that will roll into a ball, yet that is firm enough to hold it’s shape. Scoop dough out about 1 Tbsp at a time and shape into a balls. Roll in powdered sugar and sprinkle very lightly with coarse sea salt (a little goes a long way). Store in an airtight container in refrigerator.



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