“I want chocolate chip cookies. Well, I want chocolate chip cookie dough.” This was the conversation I was having with my teenager when a lightbulb went off telling me to combine both. OK, I can do that, and when I did, the teenager stated I was his new best friend.
Golly gee wilikers.
Chocolate Chip Cookie Dough Chocolate Chip Cookies
Ingredients for Cookie Dough:
4 T. butter
1/3 cup packed brown sugar
1/2 tsp. vanilla
1 cup flour
1/2 of a 14 ounce can sweetened condensed milk
1/4 cup mini chocolate chips
Instructions for Cookie Dough:
In a small bowl, cream butter and brown sugar, add vanilla, flour, and milk, and blend until smooth. Stir in chocolate chips. Using a small melon baller, spoon out 32 balls. These are level scoop fulls, making about 1 inch balls. To make this easier, dip the baller in a small bowl of flour, shaking off excess flour between scooping each ball. Roll each scoop of dough to make smooth. Place on a cookie sheet lined with waxed paper and freeze for at least one hour.
Ingredients for the Chocolate Chip Cookies- from Toll House:
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 tsp baking soda
1 teaspoon salt
2 1/4 cups all-purpose flour
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
Instructions for Cookies:
Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until smooth. Add vanilla, eggs, soda, and salt and blend until smooth. Mix in flour 1/2 cup at a time until mixture is fully blended, fold in chips. Using a non-stick mini muffin pan, fill each muffin well with cookie dough- a rounded tablespoon full for each. The wells should not be filled more than 3/4 of the way. Bake for 13-14 minutes or until golden brown and well set- too dark, the cookie will break when placing the dough ball in it, too light, the cookie will break coming out of the pan. Allow cookies to sit in pan 1-2 minutes to set up, then remove by running a butter knife between the pan and each cookie, then gently pry out. Place cookies on a wire rack and press a dough ball gently down in the center of each cookie. Bake the remaining cookie dough batter, following the same steps. You should have about 32 cookies all together. Decorate with the Ganache Drizzle if desired.
Ganache Drizzle Ingredients:
2 T. heavy cream
1/3 cup mini chocolate chips
Instructions for Ganache:
In a small microwave safe bowl, microwave cream for 15 seconds. Add chips and let sit 2 minutes, then stir until smooth. If not smooth and chocolate not completely melted, microwave and stir in 5 second increments until chocolate is fully melted and ganache is smooth. Spoon into a small baggie, snip off the corner- just a small snip- and drizzle over each cookie. Store cookies in an air-tight container in the refrigerator or freezer, removing about 30 minutes before serving. These look really cute placed in paper cupcake liners for serving. Makes 32 cookies.
Oh, and these did make it into jars for the kiddies lunch treat. Lucky kids.