I don’t think of myself as a particularly spacey. Yet the older I get, the spacier I get. Just this week I showed up at the wrong time for my daughter’s hair cut. Apparently I had it confused it with my hair appointment 2 days later. Sigh. Can I blame being a mom?
So anyway I made these cookies in early June. Yes you read that right. And I thought I blogged about them. I was organizing and editing photos last night when I found these, unedited, and had that “oh shoot!” moment. But better late than never because these cookies are awesome.
They turned out flatter and wider (in other words, they spread) than the pictures in the cookbook, but because they were turned into sandwich cookies it did not bother me and were still delicious. The recipe is from Lindsey Landis’ The Cookie Dough Lover’s Cookbook–a book I am sure you have read about by now. It has been everywhere on the web, thanks to its publisher’s blogger-friendly approach. I too was given a free copy to review. I didn’t know quite what to expect as the concept seemed a little gimmicky and maybe overkill with the sweet. As it turns out, that could not be further from the truth. The book itself is beautiful, with mouth watering photographs, and the recipes are well constructed, not allowing the rich, sweet cookie dough to over power the final result. If you love cookie dough you will love the book and you will love these cookies in particular.
As mentioned, I did receive the book for free but the opinions are my own. The recipe below is from the book. Note that the filling is egg-free–all of the cookie “dough” in the book is egg free and safe to eat raw.
Stephanie, from 52 Kitchen Adventures, contacted me to let me know about her awesome Chocolate Chip Cookie Challenge, and so I am editing this post to include its entry into the challenge. My absolute favorite chocolate chip cookie remains the New York Times recipe, but you cannot beat this one for unique decadence! Be sure to check out 52 Kitchen Adventures on August 15 for the link up to everyone’s favorite recipes. I know I will!!
- For Cookies:
- ¾ cup unsalted butter, room temperature
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups mini semisweet chocolate chips
- For Cookie Dough:
- ½ cup unsalted butter, room temperature
- ½ cup light brown sugar, packed
- ¼ cup all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup mini semisweet chocolate chips
- In a large mixing bowl, beat together butter and sugars until no lumps remain, 1-2 minutes. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in mini chocolate chips. Cover and refrigerate dough for at least 1 hour or overnight.
- Preheat oven to 350 degrees F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into ¾-inch disks. Place disks about 2 inches apart on parchment or Silpat lined baking sheets. Bake for 9-11 minutes, or until cookie edges are slightly golden brown. Let cookies cool on baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
- To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips.
- To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies.
- Note: Sandwiches can be stored refrigerated in an airtight container, for up to 3 days. Let them sit at room temperature for 30 minutes before serving.