Chocolate Chip Cookie Dough Truffles Recipe

Brown butter along with vanilla bean seeds in a small saucepan over medium heat.

Remove from heat and pour brown butter and seeds, scrapping out any excess, into a heatproof 1-quart storage container.

Cover with lid and freeze for 30 minutes, or until cool.

Once cool pour browned butter and vanilla bean seeds, scraping out excess, 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 for about 2 minutes, until light and fluffy.

Stir in flour and 1 tablespoon of milk and blend until combined. Mix in chocolate chips.

Add additional milk, ½ tablespoon at a time, as needed to create a soft dough that will roll into a ball, yet firm enough to hold its shape.

Scoop dough out about 1 tablespoon at a time and shape into balls.

Dip in melted chocolate and sprinkle very lightly with coarse sea salt before chocolate sets.

Refrigerate to set chocolate, then serve and enjoy!