Chocolate Chip Cookie Dough Cookies

These chocolate chip cookie dough cookies are a decadent treat made from edible cookie dough, chocolate chip cookies, and a drizzle of chocolate!

Jump to Recipe

This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

Are you a cookie person, or a cookie dough person?

I happen to be both, and now I can be both at the same time! As a kid I used to dip fresh baked cookies in the raw batter, but today I've created a safe to eat version that hits every cookie dough craving.

These chocolate chip cookies are topped with an edible cookie dough ball and drizzled with more chocolate. Kids love them, they look extra special, and they're pretty easy to make. Let me show you how!

Ingredients

Chocolate Chip Cookies

• Unsalted butter
• Light brown sugar
• Granulated sugar
• Vegetable or canola oil
• Egg
• Pure vanilla extract
• All purpose flour
• Cornstarch
• Baking soda
• Mini chocolate chips

Eggless Cookie Dough

• Unsalted butter
• Light brown sugar
• Granulated sugar
• Pure vanilla extract
• Sea salt
• All purpose four
• Heavy cream
• Mini chocolate chips

Chocolate Drizzle

• Chocolate chips
• Vegetable or canola oil 

Instructions

Chocolate Chip Cookies

1. Combine butter, brown sugar, granulated sugar, and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until light and fluffy.
2. Add eggs and vanilla and beat for just a few seconds until the egg is broken and slightly incorporated.
3. Add flour, cornstarch, and baking soda and beat once again just until no visible flour remains.
4. Stir in chocolate chips with a wooden spoon or rubber spatula.
5. Cover the cookie dough with plastic wrap and place in the refrigerator until cold and firm, at least 30 minutes.

Eggless Cookie Dough

1. While you're waiting for the dough to chill, prepare the eggless cookie dough. In a medium bowl, stir together butter, brown sugar, and granulated sugar.
2. Add the vanilla and salt and stir to combine.
3. Add the flour and stir until crumbly.
4. Add the heavy cream and stir or mix with your hands until a smooth dough forms.
5. Stir in chocolate chips.
6. Using your hands, roll the dough into 24 evenly sized balls and set aside.
7. Preheat the oven to 350º. Line a baking sheet with parchment paper or a non-stick baking mat. Place golf-ball sized scoops of chilled cookie dough on the baking sheet about 2 inches apart. Bake 8-9 minutes or until the edges are just beginning to brown. You want them to be a little underdone but not wet looking.
8. Immediately after removing the cookies from the oven, press a ball of eggless cookie dough gently in the center of each cookie. The heat from the cookies will melt the dough just enough to hold them together. Allow the cookies to cool on the baking sheet for 5 minutes, then remove to a cooling rack to cool completely.

Chocolate Drizzle

1. To make the drizzle, combine the chocolate chips and oil in a small bowl. Microwave for 30 seconds, stir, and microwave in 15 second intervals until just a few lumps of chocolate remain. Stir the chocolate until smooth and completely melted, then transfer to a small plastic storage bag.
2. Cut a small tip off one of the corners of the bag and use it like a pastry bag to squeeze and drizzle chocolate over cooled cookies.

Top tips

How to make cookie dough safe to eat raw

The chocolate chip cookies in this recipe are normal cookies, but the cookie dough topping is a safe to eat raw cookie dough. This is done by heat treating the flour and swapping eggs for heavy cream. Making these swaps ensures that the cookie dough is 100% safe to eat.

How to heat treat flour

To make the flour safe to eat, spread it on a parchment lined baking sheet and bake at 350ºF for 5-10 minutes or until the flour reaches 165ºF. Allow it to cool before using it in your recipe. I toast my flour like this as the first step in the recipe so it can cool while you're mixing up the cookie dough for the actual cookies.

How to make a chocolate drizzle

For the drizzle, we're melting chocolate chips with a little bit of oil to give it a nice shine. After melting, transfer the chocolate to a sandwich sized plastic bag or piping bag.

Twist the top closed and snip of a tiny corner of the bag. Working quickly, squeeze the bag while moving it back and forth over the cookies to create a drizzle.

If you prefer not to use a bag, you could also dip a spoon or fork into the melted chocolate and use that to drizzle over the cookies, it just won't have as clean of a look.

How to customize cookie dough cookies

• Use your favorite store bought edible cookie dough to save time
• Skip the chocolate drizzle if you prefer
• Dip the bottoms of the chocolate chip cookies in melted chocolate and let cool on parchment until firm
• Use your favorite cookie recipe such as a classic chocolate chip, or try molasses cookies, peanut butter cookies, or double chocolate cookies

FAQ

More cookie recipes

• White Chocolate Macadamia Nut Cookies
  Whole Wheat Chocolate Fudge Cookies
• Peanut Butter Pretzel Cookies
• Buttery Bourbon Cherry Cookies
• Cut Out Christmas Cookies
• Nutmeg Ginger Apple Snaps
• Peanut Butter Blossoms
• Oatmeal Chocolate Chip Cookies
• Vegan Oatmeal Chocolate Chip Cookies
• Giant Ginger Cookies with Icing
• Pecan Chocolate Chip Cookies

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Chocolate Chip Cookie Dough Cookies

Chocolate chip cookies topped with a ball of edible cookie dough and drizzled in chocolate.

5 from 1 vote

Print Pin Rate SaveSaved!

Servings: 24

Calories: 228kcal

Author: Lindsay Moe

Cook ModePrevent your screen from going dark

Ingredients

Chocolate Chip Cookies

• ▢ ½ cup unsalted butter, at room temperature
• ▢ ½ cup firmly packed light brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 1 tablespoon vegetable or canola oil
• ▢ 1 large egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 ½ cups all-purpose flour
• ▢ 1 tablespoon cornstarch
• ▢ 1 ½ teaspoons baking soda
• ▢ ½ cup mini chocolate chips

Eggless Cookie Dough

• ▢ ½ cup unsalted butter, at room temperature
• ▢ ½ cup firmly packed light brown sugar
• ▢ ¼ cup granulated sugar
• ▢ 1 ½ teaspoons pure vanilla extract
• ▢ ½ teaspoon fine sea salt
• ▢ 1 cup all-purpose flour
• ▢ 1 ½ tablespoons heavy cream
• ▢ 3 tablespoons mini chocolate chips

Chocolate Drizzle

• ▢ ½ cup chocolate chips
• ▢ 1 teaspoon vegetable or canola oil

Instructions

Chocolate Chip Cookies

• Combine butter, brown sugar, granulated sugar, and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until light and fluffy.
• Add eggs and vanilla and beat for just a few seconds until the egg is broken and slightly incorporated.
• Add flour, cornstarch, and baking soda and beat once again just until no visible flour remains.
• Stir in chocolate chips with a wooden spoon or rubber spatula.
• Cover the cookie dough with plastic wrap and place in the refrigerator until cold and firm, at least 30 minutes.

Edible Cookie Dough

• While you're waiting for the dough to chill, prepare the eggless cookie dough. In a medium bowl, stir together butter, brown sugar, and granulated sugar.
• Add the vanilla and salt and stir to combine.
• Add the flour and stir until crumbly.
• Add the heavy cream and stir or mix with your hands until a smooth dough forms.
• Stir in chocolate chips.
• Using your hands, roll the dough into 24 evenly sized balls and set aside.
• Preheat the oven to 350º. Line a baking sheet with parchment paper or a non-stick baking mat. Place golf-ball sized scoops of chilled cookie dough on the baking sheet about 2 inches apart. Bake 8-9 minutes or until the edges are just beginning to brown. You want them to be a little underdone but not wet looking.
• Immediately after removing the cookies from the oven, press a ball of eggless cookie dough gently in the center of each cookie. The heat from the cookies will melt the dough just enough to hold them together. Allow the cookies to cool on the baking sheet for 5 minutes, then remove to a cooling rack to cool completely.

Chocolate Drizzle

• To make the drizzle, combine the chocolate chips and oil in a small bowl. Microwave for 30 seconds, stir, and microwave in 15 second intervals until just a few lumps of chocolate remain. Stir the chocolate until smooth and completely melted, then transfer to a small plastic storage bag.
• Cut a small tip off one of the corners of the bag and use it like a pastry bag to squeeze and drizzle chocolate over cooled cookies.

Notes

 

How to customize cookie dough cookies

• Use your favorite store bought edible cookie dough to save time
• Skip the chocolate drizzle if you prefer
• Dip the bottoms of the chocolate chip cookies in melted chocolate and let cool on parchment until firm
• Use your favorite cookie recipe such as a classic chocolate chip, or try molasses cookies, peanut butter cookies, or double chocolate cookies

Nutrition

Calories: 228kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 130mg | Potassium: 33mg | Fiber: 1g | Sugar: 19g | Vitamin A: 281IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!