Happy 4th of July! I’m not really big on holidays but I’ll take any excuse to get together and eat.
If you’re here looking for some last minute ideas on what to bring to the barbecue I might recommend easy virgin cocktails, homemade lemonade, mixed berry crisp, pico de gallo with avocado, or pesto tortellini salad.
I also might need to tell you to sit down. Prepare yourself. If you bring these chocolate chip cookie dough sandwiches to the party it might change your world. Your neighbor will forget that you haven’t brought back that shovel you borrowed last winter. Your brother will forgive you for forgetting his birthday. Your cousin will fall in love with you (yikes).
Maybe I can’t guarantee any of those outcomes from making these sandwiches, but people will be insanely happy that you’re there and you did.
When I was a kid (apparently I’m still a kid) I would take chocolate chip cookies fresh out of the oven and dip them in raw cookie dough. I loved the cold, creamy texture of the dough against the hot, crisp cookie. It also had a sort of chicken and the egg feel to it – a little wrong but so, so right. These sandwiches recreate that sensation without the food poisoning risk raw cookie dough usually wields.
A few words to the wise:
I knew I wouldn’t be able to stop myself from eating some of the cookie dough as it is my weakness and I shouldn’t eat the real deal while pregnant, so I doubled the original cookie dough recipe. Now, I didn’t eat half the dough by itself, but there was maybe a quarter cup left after I stole a few bites and filled the sandwiches. What I’m saying is, if you want a good thick filling or you want some extra cookie dough around for snacking, go with the recipe listed below. If you want to cut some calories (what are you doing cutting calories on such an indulgent cookie?!) then halve the cookie dough recipe and it should still be plenty.
The cookie dough is soft and spreadable at room temperature when you make it. It hardens a bit more like actual cookie dough in the refrigerator. I was tempted not to use all of the heavy cream called for because I like having a dough with some substance I can chew on. It worked out though, and was more easily spreadable because of the cream.
I’ve tried other eggless cookie dough recipes that fail to recreate the proper flavor and texture. This one is spot on, especially after a little chill in the refrigerator. And I couldn’t be happier about it.
I cannot stress enough how important it is to take these cookies to a party. You will eat the entire batch yourself otherwise.
3/4 cup butter, softened
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mini semisweet chocolate chips
For the Cookie Dough:
1 cup butter, softened
1 cup light brown sugar, packed
1/2 cup all-purpose flour
1 cup powdered sugar
1/2 teaspoon salt
1/2 cup heavy cream
2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until creamy, 1-2 minutes. Beat in eggs and vanilla extract, scraping the side of the bowl to make sure everything is incorporated. Add flour, baking soda, and salt and mix until smooth. Use a wooden spoon or rubber spatula to stir in the chocolate chips. Cover the bowl and refrigerate the dough 1 hour to overnight.
Preheat the oven to 350ºF. Roll chilled dough into smooth, 1 inch balls. Flatten balls into 3/4 inch disks. Place disks about 2 inches apart on a parchment or Silpat lined baking sheet. Bake 9-11 minutes until cookie edges are slightly golden brown. Let cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.
To make the cookie dough, 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.
To assemble, spread 1 heaping tablespoon or more of filling onto one cookie and top with another. Press the cookies together gently to stick together. Repeat with remaining cookies.
Sandwiches can be stored in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 30 minutes before serving.
Adapted from The Cookie Dough Lover's Cookbook