Chocolate Chip Cookie Dough Cookies

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

Course Dessert

Cuisine American

Keyword chocolate chip cookies, cookie dough cookies, thumbprint cookies

Servings

Calories 228kcal

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.

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.

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.

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