When you eat it in such little increments, it doesn’t count right? Zero calories? That’s what I try and tell myself. Does it work? Sometimes. Other times I end up with a stomach ache from too much dough and cookies and vow to never do it again. That resolution only seems to last until the next batch of cookies, cupcakes, brownies, etc.
There’s this great cookbook out, called The Cookie Dough Lover’s Cookbook and I want it. It’s an entire cookbook dedicated to egg-free cookie dough recipes. Ice cream bars, cookie sandwiches, truffles… everything. It’s heaven on paper.
I unfortunately haven’t bought it yet and I don’t know what’s taking me so long. I think I just like to torture myself. Or maybe I’m being really good to myself, because once that book is in my clutches, I’m going to want to make everything in it. Especially since I’ve already made something from it and it was a huge hit.
A bunch of my favorite food blogs each hosted a give away (which I didn’t win, despite my best efforts) of this cookbook and they also blogged about a recipe they tried. I was reading Two Peas and Their Pod and I had to take deep breaths. They blogged about these Chocolate Chip Cookie Dough Sandwiches and I knew in that instant I had to make these.
But I couldn’t just make them on a random Tuesday, because I would have eaten them all and then there wouldn’t have been any to share. So, when my boyfriend had a long layover in New Jersey and I was going to see him at the airport, I knew he would love these (cookie dough is his Achilles’ heel). It was also Father’s Day so I would also be able to bring them to my dad’s house. I’m really good at sharing. And my jeans thanked me the next day.
Whether you have these in the middle of Newark Airport during a 3 hour layover, as a dessert after Father’s Day dinner, or the day after straight out of the refrigerator, they are amazing. Delicious chocolate chip cookies and eggless (and guilt-free) cookie dough will be sure to satisfy anyone. If they don’t, well, then there’s something wrong with that person.
Chocolate Chip Cookie Dough Sandwiches
makes about 14 cookie sandwiches
For the Cookies:
6 tablespoons unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 teaspoons vanilla extract
1 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups mini semisweet chocolate chips
For the Cookie Dough:
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until no lumps remain (1-2 minutes). Beat in the egg(s) and vanilla extract, scraping down the sides of the bowl as you go to make sure that all of the ingredients are incorporated. Add the flour, baking soda, salt, and mix until smooth. Stir in the mini chocolate chips.
Cover and refrigerate dough for at least 1 hour or overnight. (I was impatient and tossed it in the freezer for half an hour; I only recommend that if you’re like me. Otherwise, stick it in the fridge.)
Preheat the oven to 350 degrees. Roll the chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten the balls slightly with the back of your spoon. Place the dough about 2 inches apart on a baking sheet lined with parchment paper or Silpat mats.
Bake for 9-11 minutes, or until the cookie edges are slightly golden brown. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Beat together the butter and brown sugar in a large mixing bowl with an electric mixer on medium speed until it’s light and fluffy (2-3 minutes). Mix in the flour, powdered sugar, and salt on low speed until it’s incorporated. Slowly add the heavy cream and vanilla extract and beat until fluffy (2 minutes). Fold in the mini chocolate chips by hand.
Sandwich 1 heaping tablespoon of filling between two cookies (of similar size). Press the cookies lightly together until the filling spreads to the edges. Repeat with the remaining cookies.
Notes: The above is the recipe I used. I had halved the cookie recipe and kept the cookie dough recipe the same, and just piled it on. Here is the recipe for the full batch of cookies (DO IT):
3/4 cup unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mini semisweet chocolate chips