Bake in the oven for 5-10 minutes, being careful to not brown the flour (If you have an instant-read thermometer test the flour in several places to make sure it has reached 75°C (160°F). If you get a lower reading just give the flour a little stir and cook for an additional couple of minutes and re-check!) Leave the flour to cool for 30 minutes before making the cookie dough truffles.
Cream the butter and two types of sugar together until light and fluffy. Then stir in the vanilla extract.
Stir in the heat-treated plain flour, salt, and milk chocolate chips.
Add milk one tablespoon at a time until the desired consistency is reached – make sure you stir really well before adding more milk in as a little goes a long way.
Add the cookie dough to a bowl and serve, or store in an airtight container in the fridge until you’re ready to eat. Enjoy!
Notes
– These cookie dough truffles keep for up to 1 week stored in a refrigerated airtight container.
– This cookie dough is safe raw due to the lack of eggs and the heat treated flour – yay! But please don’t try to bake with it, it doesn’t contain any raising agent and will result in sad cookies if baked!
– *When heat treating the flour add extra to account for any flour lost while transferring from baking tray to bowl! Don’t scrape any flour off that has clung to the tray as the texture and flavour of this flour may be a little unusual!
– For a chocolate cookie base: add 25g cocoa powder and decrease the plain flour to 150g.
– This cookie dough can be easily customised. You can swap the milk choc chips for white choc, dark choc, chunks of fudge, or nuts! You can also make a funfetti version by adding colourful sprinkles, but you may want to reduce the caster sugar when doing this to prevent the cookie dough from being overly sweet!
