April 17, 2013

Chocolate Chip Cookie + Cookie Dough Cupcakes

Cookie Dough + Cookies + Cupcakes + Airy Cookie Dough + Frosting = AMAZING

Just in case you have not noticed, Cookie Dough is AMAZING – and chocolate chip cookie dough might just be one of the absolute best things out there!

We have all enjoyed eating cookie dough right out of the mixing bowl while we (or our moms) were making chocolate chip cookies (or right out of the package if you get pre-made dough). We have ignored the fact that “eating raw eggs may increase your risk for salmonella” and faced the risk in the name of delicious flavors. And let’s be honest – most of us have survived in one piece to share the story of our eating of raw cookie dough!

I have good news though; in case you have not heard yet, it is possible to enjoy cookie dough without the risk of being poisoned by raw eggs! Egg-Free Cookie Dough is all over the internet, there are great cookbooks, and I have shared a few goodies with you over the past couple years. Today I have for you what may be my best creation yet though!

These Cookie Dough Cupcakes are Chocolate Chip Cookies baked into cupcake pans and then topped with the most amazing Chocolate Chip Cookie Dough Frosting. I honestly can’t even think of more to tell you about these – they are easy, they are delicious, they need to be made in your kitchen… end of story!

Chocolate Chip Cookie Cupcake

Author: Rachel, adapted slightly from Sally’s Baking Addiction

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Serves: 12 – 48

Ingredients

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup brown sugar
1/4 cup sugar
1 large egg, at room temperature preferred
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate

Instructions

Preheat oven to 350F degrees. Line OR Spray with cooking spray either a 12 (although makes closer to 18 if using all full size) count muffin pan OR 48 mini muffin pan. Set aside.
Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
Press 1.5 Tablespoons of dough into each muffin liner for large pans or about 3/4 Tablespoon for mini-pan. Bake for 12-13 minutes in a full size pan or about 8-10 minutes in mini-pans, removing from the oven when the edges begin to slightly brown and the centers still appear soft. Be sure not to overbake or you risk it being too crunchy. Allow cookie cups to cool completely before frosting.

Chocolate Chip Cookie Dough Frosting

Author: Rachel (teacher-chef)

Ingredients

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1 cup brown sugar
2 teaspoons vanilla extract
1 1/4 cup flour
3/4 teaspoon salt
3 + Tablespoons milk (vanilla almond milk or whatever you have)
1 cup mini chocolate chips

Instructions

Make the frosting: With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk a Tablespoon at a time until fluffy and you get the consistency you want. Gently fold in chocolate chips. Frost cooled cookie cups.