Chocolate Chip Cookie Truffles

Ingredients:

• 1 cup flour
• 1/4 teaspoon of baking soda
• 1/4 teaspoon fine salt
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 4 tbsp (60 g) butter, room temperature
• 2 tbsp. plain yogurt
• 1/2 tsp vanilla extract
• 1 cup dark chocolate chips
• 1 tbsp. vegetable margarine or coconut oil

Preparation:

1. Line a baking sheet with parchment paper.
2. Microwave the flour in a suitable container for 1 minute. Remove and stir well. Microwave for another minute, or until the temperature reaches 180°F (82°C). Sift into a medium bowl, then stir in the baking soda and salt (see Cook's Note).
3. In a large bowl, beat the brown sugar, granulated sugar, butter, yogurt, and vanilla with a mixer on medium-high speed until combined, about 2 minutes. Add the flour mixture and mix well on low speed. (If necessary, turn off the mixer and mix by hand.) Add 1/3 cup of the chocolate chips, mixing with a rubber spatula or your hands.
4. Scoop the dough with a tablespoon and form it into smooth balls. Place on the prepared baking sheet and chill in the refrigerator for about 1 hour.
5. Melt the remaining 2/3 cup chocolate chips and margarine in a medium bowl in the microwave. Heat in 30-second intervals, stirring after each addition, until the glaze is thin and smooth. Dip the chilled dough balls into the glaze and twirl with a fork to coat completely. Remove the truffles one at a time with a fork, letting any excess glaze drip off, and place them on a baking sheet. (If the glaze begins to harden, microwave it for a few seconds.) Refrigerate the truffles for about 1 hour, or until the glaze has set. (The truffles can be refrigerated in an airtight container for up to 5 days.)
   
   

   Chef's note

   
   Heating flour in a microwave to 82°C reduces the risk of possible illnesses associated with eating it raw or without proper heat treatment.