Recipe: Cookie Dough Truffles (2024)

FAQs

What size scoop makes 1 inch balls? ›

What Size Cookie Scoop Makes One Inch Balls? You'll want a #40 cookie scoop to make one-inch balls, which will give you approximately 2-¾ inch cookies. However, if you're looking for a scoop to make tiny one-inch cookies once baked, try a #100 or a #110, if you can find one.

If your cookies come out looking more like biscuits, you've likely added too much flour. Our cookies didn't expand much from the rolled-up balls we put on the baking sheet. They also didn't brown as well as the other cookies. It doesn't take much—in this case, my mom and I added just 3/4 cup extra flour to the dough.

Chill the ingredients: This is especially important for the butter or margarine, which should be cold but not hard. Cold ingredients make the dough come together easier and be less sticky. Use Shortening: Substitute all or a portion of the butter or margarine in the recipe with shortening.

The best cookie scoops to use for small cookies are #60-100. These cookie scoops are also a great size for measuring truffles, protein balls, and drop cookies with accuracy and precision.

Small 1-inch scoop: Holds 1 teaspoon. Use these for making bite-sized cookies or truffles, as a melon baller, or fill a deviled egg. Medium 1 1/2 inch scoop: Holds 1 tablespoon. Ideal for classic chocolate chip cookies and mini cupcakes.

Well, a one-inch diameter sphere has a volume of 1.74 teaspoons, or 0.58 tablespoons. It looks like the numbered sizes are in fractions of a quart, so if you could have any size you wanted, that'd be a a #110 disher.

I look at it like buttermilk (which often times I never actually have so I make my own using vinegar) in a recipe. King Arthur Flour says the purpose of the vinegar is to temper the sweetness of the sugar and it also reacts with the baking soda to allow the cookies to rise a bit more in the oven.

The science is simple: According to the flour authorities over at Bob's Red Mill, cornstarch can help “soften the rigid proteins of the flour, resulting in a light and chewy dessert.” “The cornstarch complements the flour in absorbing the liquids, but won't develop gluten structure like the flour will,” stresses ...

If your cookie dough is dry and crumbly, there are a few things you can do to fix it. First, try adding more moisture to the dough. This can be done by adding milk, cream, or even water. If the dough is still too dry, you may need to add more fat.

For example, to get a 1-inch ball of cookie dough, try using a #60 scoop. It measures about 1 & 1/3 inches, so you'll be close to an inch in diameter after scooping and rolling the dough into a ball. To check the diameter of your cookie scoops, use a ruler to measure across the widest part.

Why do you have to put cookie dough in the fridge? ›

"When your dough is refrigerated, the butter hardens. So when you bake them, they spread less and hold their shape better," adds Epperson. "Which means a better likelihood of a soft, chewy cookie in the center." Chilling the dough creates fluffier cookies with better consistency.

HOW TO SCOOP COOKIE DOUGH TO MAKE THE PERFECT COOKIE. STEP 1: I use a 1 Tablespoon cookie scoop but if you don't have a cookie scoop you can also use a 1 Tablespoon measuring spoon.

After a while, instead of trying to find a ruler every time—as I'm covered in dough, no less—I figured out something about my hands: 1-inch is the distance from the first to second knuckle on my middle finger. And ¼-inch is the thickness of my pinky.