Chocolate Chip Cookie Dough SandwichesPosted by Cupcake Kelly on Jun 28, 2012 in Cookies | 3 comments
This is the second recipe I made from The Cookie Dough Lover’s Cookbook. Read my review of the book here. I love this recipe. It’s so simple yet genius. I nearly contemplated using the cookie dough as a dip for the cookies!
I chose to use Lindsay’s recipe for chocolate chip cookies and pair it with the chocolate chop cookie dough filling. I exercised patience this time and let my cookie dough chill for the recommended time to prevent spreading.
These cookies are a mouthful so make sure to have a glass of milk nearby!
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup sugar
2/3 cup light brown sugar, packed
2 tsp vanilla
2 cups plain flour
1/2 tsp baking soda
1 tsp salt
1 1/2 cups mini chocolate chips
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup plain flour
1/2 cup icing sugar
1/4 tsp salt
1/4 cup heavy/double cream
1 tsp vanilla
1/2 cup mini chocolate chips
- Make the cookies. In a large bowl beat together the butter and sugars until smooth. Beat in the eggs and vanilla. Add the flour, baking soda and salt until combined. Stir in the chocolate chips and refrigerate for 1 hour or overnight.
- Preheat the oven to 350 F/180 C. Roll the chilled cookie dough into smooth tablespoon sized balls. Flatten the balls into 3/4 inch thick disks. Place 2 inches apart on baking tray. Bake 9-11 minutes. Transfer to a wire rack to cool.
- Make the filling. Beat together the butter and brown sugar in a large bowl of an electric mixer on medium speed until fluffy. Mix in the icing sugar, flour and salt until combined. Slowly add in the cream and vanilla and beat until fluffy. Stir in the chocolate chips.
- Assemble by spooning 1 tablespoon of filling onto one cookie and sandwiching with another cookie. Let the cookies sit for 30 minutes at room temperature to set. Store in a sealed container.
adapted from Cookie Dough Lover's Cookbook