When I was a child, my mother would never let me have more than a lick of raw dough or cake batter (although it doesn’t take much more than that to pick up salmonella—ask me how I know!). I told her that when I grew up I was going to make a bowl of cake batter and eat the whole thing myself. (Just for the record, I’ve never followed through on that.)
Obviously, I’ve passed the raw dough/batter gene along. My offspring would have eaten half the bowl of cookie dough batter if I hadn’t been right there to stop them. The fear of them getting salmonella was reasonably alleviated once I started buying organic and/or pasteurized eggs. One day at work, however, when John was around 13, I got a call from the school nurse saying that John was in a lot of abdominal pain and that he might be having an appendicitis attack. I drove the 25 miles to the school from my job worrying all the while and took him straight to the doctor’s office. There we discovered that he had eaten 3/4 of a roll of Nestle’s chocolate chip cookie dough the night before. Unbaked, of course. Sigh…
This recipe for chocolate chip cookie dough sandwiches with its eggless filling had John’s name written all over it. He came for a visit this past weekend, so I made a batch especially for him. The recipe is from The Cookie Dough Lover’s Cookbook by Lindsay Landis, a book sure to delight all the cookie dough lovers in the country, if not the world. I haven’t had the opportunity to flip through the book yet as I got the recipe off a blog; but it is filled with cake, cookie, brownie, ice cream, and pie recipes, all incorporating egg-free cookie dough as an ingredient.
Wow someone with these over-the-top chocolate chip sandwich cookies. Just make sure you have plenty of milk on hand to try to minimize the sugar high that’s sure to come.
One year ago: Fresh Tomato Salsa
Chocolate Chip Cookie Dough Sandwiches
Ingredients for Cookies
- 3/4 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups mini semisweet chocolate chips
Ingredients for Cookie Dough
- 1/2 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup flour
- 1/2 cup powdered sugar
- 1/4 tsp. salt
- 2 tbl. heavy cream
- 1 tsp. vanilla extract
- 1/2 cup mini semisweet chocolate chips
1. 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.
2. Preheat oven to 350 degrees F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks. Place disks about 2 inches apart on parchment or Silpat-lined baking sheets.
4. 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.
5. 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. (I preferred them straight from the refrigerator.)
To me, the cookie dough filling more closely resembles a frosting. It became more cookie-dough-like when refrigerated but still did not quite meet my idea of cookie dough texture. I honestly thought these cookies were way too sweet, and that’s saying something for me. I would consider cutting back on the sugar in the cookie part of the recipe and maybe upping the flour to compensate texture-wise.
Source: Recipe from The Cookie Dough Lover’s Cookbook via Two Peas and Their Pod