Who doesn't love chocolate chip cookie dough?
*I swirled the cookie dough icing using TIP 1M.
**I recommend buying the three sized scoops; it will make this project faster and easier for you and they are great tools for other baking and cooking projects. I will reference them often.
Small Scoop, Medium Scoop, Large Scoop.
CHOCOLATE CHIP COOKIES
I used Nestles cookie dough recipe because it was right in front of me; however, I have a chocolate chip cookie recipe that I prefer and I will share that later. You will not need this entire recipe, so make some extra cookies to enjoy later or freeze the remainders for another time.
NESTLES CHOCOLATE CHIP COOKIE RECIPE
Yields appx 5dz (Tablespoon sized cookies)
2-1/4 cups All Purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
1 tsp Vanilla Extract
2 Large Eggs
2 cups (12 oz. package) Nestle Chocolate Chip Morsels – semi sweet
In a small bowl wisk: flour, baking soda, salt. <- DRY INGREDIENTS
In a large mixing bowl cream:
butter, sugar, brown sugar, eggs, and vanilla. <- WET INGREDIENTS
Once all wet ingredients are incorporated, Add-in one half of the dry ingredients and mix well, then add the rest of the dry ingredients and mix well. Fold in chocolate chips. VOILA! Your cookie dough is done!
Use a small scoop like this one and make 18 balls, keep 12 aside (these will go into the cupcakes) and cut 6 in half and reshape into balls for mini cookies <These will be baked but not yet.
Do whatever you want with the rest of the dough, I freeze mine for later use, after sampling. Hee hee … KEEP ALL THE DOUGH BALLS ASIDE FOR NOW, WE WILL BAKE THEM LATER, LETS MAKE OUR CUPCAKE BATTER FIRST…
(Nestle recommends to shape Tablespoon sized balls and to bake at 375 degrees F for 9-11 minutes, or until golden brown.)
I don’t typically use box cake mix, but this will make it easy for anyone to replicate these cupcakes, even if you are a first time baker. Using a box cake mix will also cut down on ingredient investment; if you are not already an avid cake baker, you will appreciate this; and my simple adjustments will make these more like a “scratch” cake.
yields appx 2 dz cupcakes
Vanilla Duncan Hines cake mix, I used “classic white” 15.25oz box
4 whole Large eggs, room temperature
1 cup Milk, warmed to room temp
2/3 cups Butter, measured then melted
Preheat your oven to 350 degrees F
Line cupcake pans with cupcake liners.
Mix all ingredients from “Part One” together, then scoop cupcakes using this medium sized scoop here. Drop 1 full sized cookie dough ball into the center. Set aside.
POP the Cookie sheet with the mini cookies balls in the oven; place this on the rack just below the middle rack. &&&&
POP both cupcake pans into the oven on a rack positioned in the middle, bake for appx 18-22 minutes. Check your cupcakes with a toothpick. If the center releases a clean toothpick then your cupcakes are done, remove from the oven and let cool. Cookies should take only 8-12 minutes.
The chocolate cake batter is AWESOME with cookie dough added, if you feel like experimenting too.
*Note, due to the heavier frosting and added cookie dough, a denser cake is what we are going for.
While our cookies and cupcakes are baking, let’s prep the frosting. I do recommend using a stand mixer, it is faster and you can whip the frosting until it’s nice and creamy without your arm wanting to fall off.
COOKIE DOUGH FROSTING
A basic butter and powdered sugar icing was not going to work since this is supposed to be like chocolate chip cookie dough, so I added in the cookie’s key ingredients:
brown sugar and chocolate chips.
The brown sugar gives a little grainy texture, just like chocolate chip cookie dough, so this frosting is not smooth like buttercream; this is intentional, it was made to resemble cookie dough.
Another not so ordinary ingredient is cornstarch (corn flour). It was NEEDED because the brown sugar made the icing sooo sweet, so this helped thicken it up (without adding more powdered sugar) and it helped curb the sweetness overload. If you want your icing to be “thicker” please do not add more cornstarch, it will leave a “floury” taste; instead, let it chill in the fridge to firm up a bit.
I mentioned that cornstarch, as does flour, needs to be baked before consumption. You can purchase some pre-baked flour or make your own by sprinkling some on a parchment lined cookie sheet and baking for 5 minutes at 350 degrees (the flour must reach 160 degrees). This helps prevent salmonella and other possible poisoning.
COOKIE DOUGH FROSTING
Good for appx2 dz cupcakes
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
2-1/2 cups powdered/icing/confectioners’ sugar
2 TBS milk
¾ cup cornstarch, prebaked. See notes above.
1 tsp vanilla
Dash of salt, if using unsalted butter
Nestle mini chocolate chip morsels for sprinkling on top – semi sweet
On a low setting, cream butter and brown sugar, once fully incorporated; slowly add the rest of the ingredients. Once fully combined, beat on high for about 4 minutes.
I hope you enjoyed this recipe :)
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