Edible Chocolate Chip Cookie Dough is an easy and delicious treat for all the cookie dough lovers out there! Whatever could be more appropriate for a cookie dough lover than a couple scoops of this delicious mixture is beyond me.
I love hot cookies, I LOVE THEM! And I just happen to have a really, really, really great chocolate chip cookie recipe that you can find by clicking, here. My love of hot cookies runs deep and is sincere, but I am a little high maintenance about cookies as well. If the cookies aren’t hot and fresh from the oven, I’d rather have the cookie dough.
Whenever hot cookies aren’t possible, scoop me up a bowl of this Edible Chocolate Chip Cookie Dough and I will be happy as a lark, happier in fact. It took some trial and error to get the dough to that “just right” phase of taste and texture, but I believe I finally arrived at that point with these proportions. Of course, you will find these proportions listed in the recipe below.
As a little teaser, this Edible Chocolate Chip Cookie Dough recipe was created particularly for a certain dessert that I made several weeks ago. And I have been dying to share it with you! In this recipe to come, Edible Chocolate Chip Cookie Dough is one of the many things that takes a universally loved dessert and makes it outrageous. This recipe is one of those mind-blowing desserts that is just too delectable for it’s own good. In reality, it’s more-so that it’s too delectable for my own good.
Until then, happy Edible Chocolate Chip Cookie Dough eating!
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Edible Chocolate Chip Cookie Dough
2019-03-05 15:35:13
Serves 4
Edible Chocolate Chip Cookie Dough is an easy and delicious treat for all the cookie dough lovers out there.
Cream the butter and sugar 2-3 minutes. Add vanilla and mix about 1 minute. In a separate bowl combine the flour and salt. Gradually add flour/salt to the butter/sugar mixture. At first it may look too crumbly, like the dough won't come together, but just keep mixing OR work it through with your hands and it will come together. I thought this was the perfect cookie dough texture, but if you want it to be a little stickier, just add a little milk until your desired texture is reached. Fold in the chocolate chips. Enjoy! Refrigerate leftovers.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake Cookie Dough Bars are a rich treat that will heavily satisfy any sweet tooth. They are yet another great way to enjoy cookie dough. In addition to tastiness, these simple bars come together in a cinch. A sweet cookie dough filling is topped with a chocolate and peanut butter mixture that will make you want to sing.
It’s that time of year again-you know, the time where we frantically search for ways to avoid turning on the oven. These Cookie Dough Bars will happily comply with your heat-free request. The topping can even be whipped up using the microwave. I know it and you know it-these Cookie Dough Bars have the potential to become one of your best friends this summer.
In the mood for even more cookie dough? These cookie dough frosted brownies are another fantastic way to eat cookie dough, with or without the brownie!
No-bake Cookie Dough Bars
2018-05-16 16:33:19
Serves 9
No-Bake Cookie Dough Bars are a rich treat that will heavily satisfy any sweet tooth. A simple cookie dough filling is topped with a chocolate and peanut butter mixture that will make you want to sing.
1. Grease a 9x9 inch pan. To prepare the cookie dough filling, cream the butter and brown sugar until light and fluffy. Add vanilla and mix. Alternately add the flour and sweetened condensed milk. Fold in the chocolate chips.
2. For the topping, micowave the peanut butter and chocolate chips in increments of 30 seconds at a power level of 60 percent, until melted. Stir in between each thirty second increment. Spread the topping on top of the bars. Chill bars for about one hour or until the topping is firm. You can pop them in the freezer to chill more quickly. These bars keep best covered and refrigerated. Enjoy!
Cookie Dough Frosted Brownies are such a great go-to bar! Brownies are always a win and cookie dough frosting is so delicious. Any day that includes fudge-y brownies topped with creamy frosting is always a good day and I can’t say enough about this frosting! It basically rocked my world and what I thought I knew about frosting, in a good way.
Cookie Dough Frosted Brownies became a favorite of mine a few years ago. I generally avoid making the same treat over and over in a sequential fashion, but once my taste buds landed on this frosting, I just couldn’t help myself! It was too good, most especially for a cookie dough lover. I made many batches within the following month or two.
There is nothing like cookies hot out of the oven, but I’m not a huge fan of cold cookies, ya know, unless they are covered in frosting. Whenever I bake cookies around here, I usually bake just enough for what we plan to eat, refrigerate or freeze the rest of the cookie dough, and pull it out when we are ready for another batch of hot cookies. I guess I’m a little high maintenance that way, but if the cookies aren’t warm, I’d rather have the dough!
I may go as far as to say Cookie Dough Frosted Brownies are even better than cookie dough. The frosting is light and fluffy and absolutely perfect to pile on any treat you want- brownies, cookies, cake, or just eat it plain.
I really like doing that too.
With a spoon.
Or a fork.
Spatula’s totally work too.
Or whatever utensil is easiest to grab.
Go ahead, make ’em, I dare ya! If cookie dough frosting changes your life as much as it did mine, let me know. I feel quite certain that it will :).
Happy frosting!
Cookie Dough Frosted Brownies
2018-04-11 15:07:00
Cookie Dough Frosted Brownies are a fudge-y brownie topped with the most delicious cookie dough frosting! Light, fluffy, and flavorful, this frosting is the perfect way to enjoy cookie dough.
Preheat oven at 350 degrees F. Make the brownies by combining melted butter, sugar, eggs, and vanilla in a large bowl. In a separate bowl combine flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients. Mix until just incorporated. Do not over-mix! Bake 30-35 minutes. I prefer brownies a touch underdone rather than overdone. Let cool completely.
For the frosting, place the butter, brown sugar, and vanilla in the bowl of a stand mixer and combine well. Add the flour and mix. Add the powdered sugar one cup at a time, mixing well between each addition. Add cream or milk as needed. I usually use about 3-4 tablespoons. Cream another minute or two. Add in the chocolate chips and mix until just combined, or fold in with a spatula. Frost cooled brownies. You may not want to use all of the frosting. I do as I love thick frosting, but frost the brownies to your preference. Enjoy!
Notes
*I prefer using cream, because it adds a little richer flavor, but use whatever you have.
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
These Chocolate Chip Cookies are one of the most important recipes in my arsenal. They are butter-y, flavorful, soft, chocolate-loaded, and positively the BEST Chocolate Chip Cookies I have ever tasted. Thanks to my big sister Jessie for absolutely perfecting Chocolate Chip Cookies with this recipe! Not only will I share this most favorite of all Chocolate Chip Cookie recipes, but I will also share the tips I have learned to produce one heck of a great cookie!
(READ THROUGH TO THE END TO LEARN MY BEST COOKIE TIPS!)
Sometimes I have issues when a recipe is labelled as “the best”. If you were to search “The Best Chocolate Chip Cookies” on google or Pinterest, you would come across hundreds of recipes claiming to blow every other cookie out of the water. So while I indeed strongly believe these Chocolate Chip Cookies are “the best”, I entitled them as “my favorite”. I do so because I realize not everybody likes the same kind of cookie.
I really believe part of what makes a recipe “the best” to us is personal preference. My personal preference are soft, round Chocolate Chip Cookies, loaded with chocolate and flavor. I completely understand some like a crunchier cookie or some may not love chocolate as much as others. If you adore a soft, round, buttery, flavorful cookie though, this is your recipe.
In my short 25 years, I couldn’t even begin to count the number of times I have whipped up a batch of this cookie dough. And while part of my purpose today is to share the recipe for my favorite Chocolate Chip Cookies, as I mentioned already, my other purpose is to teach you the tips and tricks I have learned about cookie baking in those years. First off, this recipe comes from my sister, Jessie. I mention her a lot on here, because she is a whiz in the kitchen and has shared so many recipes on my list of favorites, including these Chocolate Chip Cookies. Most of these tips I learned from her, and I have proven all of them true through my own experience.
Tip # 1: USE REAL BUTTER! This could be the single most important tip I could possibly share with you. Never, ever under any circumstances use anything less than real butter in your cookies! That statement may seem like a bit of an overkill, but the flavor you will achieve from real butter is absolutely unmatched. My Cowboy always says you can tell I made the cookies, when your fingers are just a little bit shiny from the butter 😉 Because I am so used to the flavor, I can generally tell you right off the bat when I have tasted a cookie that isn’t made with real butter.
Tip # 2: Use Real Mexican Vanilla. I realize not everybody has easy access to this, but it has completely changed my baking. My sister’s husband grew up in Mexico and she forever improved our lives when she taught us how much better it tastes! It is a much stronger, purer flavor that I have learned I just can’t do without. You can find various brands of Mexican vanilla on Amazon and because I haven’t taste tested, I really can’t tell you what brand is the best. My source of Mexican vanilla is my brother-in-law’s sister so the vanilla comes directly from Mexico and I have never had to purchase it online. Also, Wal-Mart sells Molina Vanilla (a Mexican vanilla) for under two dollars. I have purchased this when I have been low on my vanilla from Mexico, and while it is not as good as what I get from down there, it is WAY better and CHEAPER than any other Americanized vanilla you will find.
Tip # 3: Cream the Butter, Sugars, and Vanilla adequately. I have found the flavors more fully infuse if the butter and sugars are creamed for several minutes. When they are fully creamed, the mixture will turn into a lighter color and be pretty smooth. I generally cream it for about 2-3 minutes before adding the vanilla and eggs, then finish off creaming it for another minute or so after those additions.
Tip # 4: Add Adequate Flour. I have found as I have tested other cookie recipes that many don’t call for enough flour to make a soft cookie. In order to bake a soft, round cookie, you must use adequate amounts of flour. The dough should not really stick to your hands when you roll it into balls. While achieving the perfect amount of flour another important thing is be careful not to add too much flour! While the dough should not be sticky it should not be crumbly either.
Tip # 5: Load the Cookies With Chocolate! This comes down to one of those personal preference deals, but a lot of recipes don’t call for nearly enough chocolate in my opinion. Load your Chocolate Chip Cookies up! You won’t regret it!
Tip # 6: Bake Cookies at a Lower Temperature For a Longer Time Period. Now, I know probably nine out of ten or more Chocolate Chip Cookie recipes instruct you to preheat the oven at 350 degrees F, but don’t do it. In her original recipe, my sister Jessie directs you to preheat the oven at 315 degrees F. The sweet spot I have found for cookie baking is 325 degrees F. Because all ovens cook differently, play around with different temperatures to see what works best for you. The reasons we bake the cookies at a lower temperature and for a longer period of time is because they cook more evenly, are more likely to retain softness after cooling, and are less likely to be overdone.
Chocolate Chip Cookies are one of the tastiest and simplest treats! These tips will help the newest of bakers become absolute pro’s at making delicious, melt-in-your- mouth cookies. This is my go-to Chocolate Chip Cookie recipe and most all of my other cookie recipes are based off of this original recipe from Jessie with these same tips.
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These Chocolate Chip Cookies are soft, round, buttery, chocolate-loaded, and flavorful. They top the list as my absolute favorite Chocolate Chip Cookies.
1 1/2 cups butter, soft (Use real butter, no substitutions!)
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla (Mexican vanilla is best!)
2 eggs
4-5 cups flour (start with 4, add more if needed)
1 teaspoon baking soda
1 teaspoon salt
2-3 cups milk chocolate chips
1 cup semi-sweet chocolate chips
Instructions
1. Preheat oven at 325 degrees F. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add vanilla and beat about one more minute. Add eggs and mix well.
2. In a separate bowl, combine flour, baking soda, and salt. Start with about four cups of flour in the mixture, you can later add more flour as needed. Add half of the flour mixture to the butter/sugar mixture and combine. Add the second half of the flour mixture and mix well. If needed, add more flour, until the dough is no longer sticky, up to one additional cup (you shouldn't need anymore than five cups total).
3. Finally, add the chocolate chips and combine well. Roll the dough into 1 1/2-2 inch balls (I prefer bigger cookies). Place on a greased cookie sheet and bake 10-15 minutes or until they are just golden in color (cook time will vary based on how big you roll the cookie dough balls). Do not let them turn brown!
4. Remove cookies from the oven and let them cool on the cookie sheet for at least five minutes. This will allow the cookies not only to cool off, but to continue baking a little bit more. Store cookies in an airtight container. I like to place them in a container while they are still a little warm, because that extra moisture helps them remain soft through the days. If you are worried about cookies hardening, sticking slice of bread in with the cookies will help them stay soft as well. Enjoy!
By Butter, Love, and Cowboys
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
We are cheesecake lovers around here. My Cowboy and myself rate cheesecake as one of our top desserts! We like all different kinds too. I have yet to come across a flavor of cheesecake I didn’t find worth eating. This Chocolate Chip Cookie Dough Cheesecake is no exception.
About a year in a half ago, my brother and his wife introduced us to The Cheesecake Factory. I had heard good things about it, but the closest one to us is in Salt Lake City, two hours away from where we live, so we had never made a special trip to eat there. While we were visiting them, they invited us to come along with them to try it out.
It was fantastic.
The food was really good and we had some delicious entree’s there, but the cheesecake. It was a cheesecake lover’s dream! They have so many different flavors. We decided even though The Cheesecake Factory is a ways away from where we live, it is worth the occasional trek to enjoy this tasty restaurant.
For our fifth anniversary, about a month ago, we were in Salt Lake for the weekend. Needless to say, we made it to The Cheesecake Factory. Twice. Our second visit was just for some more cheesecake though 🙂
After that weekend trip where we indulged in The Cheesecake Factory’s cheesecake twice, I continued to crave cheesecake. So while we were still on our cheesecake high, I decided to make this bad boy. It totally fulfilled that craving. My sister and her family were visiting us for the weekend so she directed me to this delicious recipe.
First we have a simple graham cracker crust. You can use an Oreo crust if you like, but I really liked this cheesecake with a graham cracker bottom. We fill that crust with a classic cheesecake filling. Next we enrich the filling with a batch of chocolate chip cookie dough. To top it off, we add a smooth covering of chocolate ganache.
I simply adore a layer of ganache on a cheesecake.
Check out that cookie dough.
As much as we love cheesecake, we love cookie dough too. The combination of those two loves makes Chocolate Chip Cookie Dough Cheesecake a serious treat for us.
The moral of the story is; if you like cheesecake make a trip to your nearest Cheesecake Factory at least once! And to get your cheesecake fix in between visits, make this cheesecake 🙂
1 cup chocolate chips (we prefer 3/4 milk, 1/4 dark).
1/4-1/3 cup cream
For the crust
1. Preheat oven at 350 F. Grease a 9-inch spring form pan. Combine crushed graham crackers, melted butter, and three tablespoons sugar. Mix until combined and press into pan. Bake for ten minutes.
For the cheesecake filling
1. Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix well. Add the eggs and beat on low until just combined. Pour over graham cracker crust.
For the cookie dough
1. Cream butter and sugars. Add water, then vanilla, and combine. Add flour. If it is too wet after adding 1/2 cup of flour, add up to 2/3 cup. It will be fairly sticky. Fold in 1 cup chocolate chips.
2. Drop by teaspoon-fulls over cheesecake filling. Gently push the dough beneath the surface of the cheesecake filling.
3. Sprinkle remaining 1/2 cup of chocolate chips on top of the cheesecake and gently press them in.
4. Place spring form pan on a cookie sheet and bake at 350 for 45-55 minutes or until a toothpick inserted comes out clean. Cool completely.
For the ganache
Pour chocolate chips into a heatproof bowl. Heat cream in the microwave until hot. I start out with 1/4 cup cream, but if it is too thick will add up to 1/3 cup of cream until I reach the consistency I want. Pour cream over chocolate chips and whisk until smooth. May need to place it in the microwave for thirty more seconds. Spread over cooled cheesecake. Refrigerate until ganache is set and serve! Cover and refrigerate leftovers.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
