As if cookie dough could get any better. These truffles are stuffed with from Perugina bittersweet chocolate dough and covered in a equally sweet shell.
Line a baking sheet with parchment or waxed paper; set to the side.
In a large bowl, whisk the flour and salt together; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, or by hand, beat the olive oil and sugars together. The mixture will be somewhat sandy. Add vanilla and beat to combine.
Add the flour mixture, bit by bit, mixing after each addition.
Your mixture will likely be somewhat crumbly since it is lacking the extra moisture and binding that eggs would normally provide. You’ll add the water, just 2 tablespoons at a time, until the dough comes together into a consistency where you can roll the dough into approximately 1-inch balls, and it holds together. Test one out: if it holds together, you’re ready to move on. If it still crumbles, add a bit more water. Don’t add too much liquid, though, or your dough will flatten after you roll it into balls.
Using a spatula or wooden spoon, fold in the chocolate chips.
Form the dough into balls, and place on the prepared baking sheet. Since you are not baking them, you can place them quite close together, but not touching.
Place the entire tray in the freezer for at least 2 hours, or overnight.
Near the end of the cooling period, make the coating. Melt the chocolate in the top of a double boiler. Once melted, remove from heat.
Remove your dough circles from the freezer. Dip the dough in chocolate, coating fully. My favored method of doing this is placing a round of cookie dough on top of the tines of a fork, hover it above the bowl of melted chocolate, and using a spoon to drizzle chocolate on top of it, so that the excess can drip right back into the bowl of chocolate. Once coated, place on a sheet of waxed paper to set completely. This can take up to 3 hours, depending on how warm the room is. Ideally, it will be cool. But don’t put them in the fridge, because this can cause “blooming” in the chocolate (white spots). It will still taste fine but it won’t be as pretty visually.
Once finished, these truffles will keep in a sealed container at room temperature for up to a week. If they last that long.