Recipes

Chocolate-Chocolate Chip Cookie Dough Cookies

Cookies 

• Servings: 30
• Chocolate Cookie Base:
• 6 ounces unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 cup brown sugar
• 1 egg
• 1 egg yolk
• 1 tsp vanilla extract
• pinch of salt
• ½ tsp baking soda
• 1 ½ cups all purpose flour
• 2 TBSP unsweetened dark cocoa powder (like Hersey’s Special Dark)
• 1 ½ cups Mini Cookie Dough Truffles (recipe follows)

Preheat oven to 375F.

Grease cookie sheets with either butter or baking spray.

In a standard mixer(using paddle attachment) or with a hand-held beater on medium-high speed, cream together sugars and butter until light and fluffy, about 3 minutes.

Add egg, egg yolk, and vanilla extract and beat until fully incorporated. Scrape down the bowl. Mix another 30 seconds.

Sift together salt, baking soda, cocoa powder, and flour.

With the mixer on slow, add the flour mixture. Mix until thoroughly combined.

With the mixer on the lowest speed, add the cookie dough truffle pieces. Only mix until just combined, but evenly distributed through the dough. Place in fridge for 20 minutes.

Using a small cookie/ice cream scoop, scoop out cookie dough and place onto prepared pans.

Place on cookie sheet and bake 9-10 minutes.

Leave on cookie sheet for 3 minutes then remove and let cool on wire rack.

Mini Cookie Dough Truffles:

¼ cup unsalted butter, at room temperature

½ cup packed brown sugar

½ tsp vanilla extract

pinch of salt

1 cup all-purpose flour

7 oz sweetened condensed milk

¼ cup mini chocolate chips

Using a stand mixer (or a bowl and beaters) on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes.

Beat in vanilla.

With speed on low, slowly add flour, alternating with condensed milk, beating well after each addition.

Add chocolate chips and blend until fully incorporated. Place into fridge for about 5-10 minutes to firm up a bit before rolling.

Shape balls into ¼ -inch balls(or as best you can…just make em tiny, they have to fit into cookies). Lightly dust with flour to prevent from sticking (about 1 TBSP) and place into an air tight container. Store in freezer for at least 3 hours.

This is a half batch. If you want to make the whole batch, just double it. And just eat the rest.

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Author: Peabody

Website Credit: http://www.culinaryconcoctionsbypeabody.com/2009/09/30/its-whats-on-the-inside-that-counts/