Ingredients: |
Ingredients: Cookies:
2 c all-purpose flour
2 t cornstarch
1 t baking soda
1/2 t salt
3/4 c unsalted butter, room temperature
3/4 c packed light brown sugar
1 large egg, room temperature
2 t vanilla extract
1 c mini chocolate chips
Frosting:
1/2 c unsalted butter, room temperature
3/4 c packed light brown sugar
1 t vanilla extract
1 c all-purpose flour
1/2 t salt
1/4 c milk or cream
1 c mini chocolate chips
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Directions: |
Directions:Cookies:
In a large bowl using a hand-held or stand mixer, beat the butter for 1 min on medium until smooth and creamy. Add sugars and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into wet ingredients until combined. The cookie dough will be quite thick. Add the chocolate chips and mix for about 5 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (2+ hours is preferred for thicker cookies) and up to 2 days. Chilling is mandatory for this dough.
Frosting:
While cookie dough is chilling, beat butter on high speed until creamy, about 1 min. Switch mixer to medium speed and add brown sugar. Beat until combined, scraping down sides and bottom of bowl as needed. On low speed, add vanilla, flour and salt. Beat until everything is mixed; the dough will be thick and heavy. Add milk and beat on low for 30 seconds to failry mix it in. Then switch to high and beat for at least 2 min until combined and very creamy. Gently fold in chocolate chips. Set aside at room temperature until ready to use.
Remove cookie dough from refrigerator and allow to sit at room temperature for 10 min. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Once chilled, dough will be slightly crumbly, but will come together if you wrok the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 T of dough each, into balls. Bake for 8-10 min, util barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 min on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely before sandwiching.
Sandwich dollops of cookie dough frosting between 2 cooled cookies, creating sandwiches.
Store in an airtight containder in the refrigerator for up to 3 days. Baked cookies (without frosting) freeze well, up to 3 months. Unbaked cookie dough balls freeze well, up to 3 months. Frosting can be made 1 day in advance, cover tightly and store in refrigerator. |
This recipe for Chocolate Chip Cookie Dough Sandwiches is from