Chocolate chip cookie dough chocolate chip cookies
Ever been baking cookies while stealing spoonfuls of cookie dough from the bowl? Happens here every time. We always end up with far fewer cookies than we should, because we love the cookie dough so much. Needless to say, when I saw this recipe at Big Red Kitchen, I knew they would make an appearance in my own kitchen sooner or later. It is utterly brilliant, really. The genius lady behind BRK, Robin Sue, is forever coming up with new ways to look at food. (You really need to check out her mason jar meals!!)
These little beauties are one more of Robin Sue’s great ideas. You get the best of both cookie worlds in every bite! A little chocolate chip cookie and a little cookie dough. Yum and yum! These disappeared in record time, even for our house, and received rave reviews from everyone.
Recipe: Chocolate Chip Cookie Dough Chocolate Chip Cookies
(many thanks to Robin Sue at Big Red Kitchen!)
“Raw” Cookie Dough:
4 T. butter
1/3 cup packed brown sugar
1/2 tsp. vanilla
1 cup flour
1/2 of a 14 ounce can sweetened condensed milk
1/4 cup mini chocolate chips
Cream butter and brown sugar; add vanilla, flour, and milk. Mix until nice and smooth. Stir in mini chocolate chips. Tap your hands with a little powdered sugar, then spoon a small ball of dough into your hands. Quickly roll it into a smooth ball and place on a waxed paper-lined cookie sheet. (Robin Sue suggests using a small melon baller, if you have one.) Freeze for at least one hour.
Chocolate Chip Cookie:
(my favorite – slightly adapted Tollhouse recipe)
1 cup Crisco vegetable shortening
3/4 c. granulated sugar
3/4 c. packed light brown sugar
1 tsp. vanilla extract
2 large eggs
1 tsp. baking soda
1 tsp. salt
2 1/4 c. all-purpose flour
2 c. semi-sweet chocolate chips (I just used the remainder of the bag of mini chocolate chips.)
Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until smooth. Add vanilla, eggs, baking soda, and salt. Mix until smooth. Add flour a little at a time until mixture is fully blended. Stir in chocolate chips. Fill each well of a nonstick mini-muffin pan with a rounded tablespoon of cookie dough. Do not fill more than 3/4 full. Bake for 12-13 minutes or until golden brown. Allow cookies to cool in pan 1-2 minutes, then remove them by running a butter knife between the pan and each cookie and gently lifting out. Place cookies on a wire rack and press a dough ball gently down in the center of each cookie. Decorate with the Ganache Drizzle, if desired.
2 T. heavy cream
1/3 cup mini chocolate chips
In a small microwave safe bowl, microwave cream for 15 seconds. Add chips and let sit 2 minutes, then stir until smooth. If necessary, microwave and stir in 5 second increments until chocolate is fully melted and ganache is smooth. Spoon into a small baggie, cut a small snip off the corner of the baggie, and drizzle ganache over each cookie. (I took the messier route and dipped a fork into the ganache and “waved” it over the cookies.) Store cookies in an air-tight container in the refrigerator or freezer, removing about 30 minutes before serving.