Edible Chocolate Chip Cookie Dough 3 Ways

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I woke up a couple of Sundays ago and it was hot… again. After two days in the 90 degree heat, hosting cookouts, pool swimming, going in and out of a/c… my sinuses were done. They are getting more delicate with age and needed time to acclimate to New England’s heat wave conditions. I decided to stay inside as much as possible and have a baking adventure.

I consulted with my taste buds and found I was craving chocolate chip cookie dough. (You never know what my taste buds will come up with.) During my many travels through Pinterest recipes, I’ve seen those posts for “edible” chocolate chip cookie dough, but never tried one out. (Side note: I’ve since asked around if anyone’s heard of edible chocolate chip cookie dough and am shocked at how many who haven’t! Have you?) It’s basically your chocolate chip cookie recipe, but without the eggs… which makes it “edible.” The taste is a little odd to me, because I’m used to eating actual chocolate chip cookie dough that DOES include eggs. I wouldn’t kick it out of bed, though. It’s still pretty damn tasty!

I decided to play around with a large-ish batch and do a few different things with my edible cookie dough:

1. As a filling in a layered chocolate cake
2. Inside chocolate cupcakes
3. Rolled into balls and dipped into chocolate
(I had initially wanted to do cake pops, but found cookie dough was much too heavy!)

 

And so the adventure begins…

First, for this exercise, I would need a cake and a few cupcakes. To make sure I had enough batter for the cupcakes, I opted for the 6 in. cake pans.

1 box Devil’s Food Cake Mix
3 eggs
1/2 cup oil
1/2 cup water
1/2 cup sour cream
1 teaspoon vanilla extract

Done!

devilsfoodcake

Second, I created a large batch of Edible Chocolate Chip Cookie Dough. If you are having a calorie fest with some friends and want to save some for the week, this is a good amount. If you are planning on just executing one of the “ways” above, more than likely, you will want to halve this recipe:

Edible Chocolate Chip Cookie Dough

1 cup unsalted butter (2 sticks)
1/2 cup sugar
1 cup brown sugar
2 teaspoon vanilla
1/4 cup of milk
2 1/2 cups flour
2 cup mini chocolate chips OR go crazy and mix mini chips with regular chips, if they’re both in your pantry!

edible_cookie_dough

1. Cake Filling

Probably the easiest method. The raised tops of the cakes were sliced off so that they were then flat and even. The first cake is placed so you have the sliced side on top. Scoop mass quantities of the edible cookie dough onto the cake until they are the same height as the cake layer beneath it. Then place the second cake upside down so the smooth bottom is looking up at you. Having all 3 layers the same height looks really nice, don’t you think? I created a simple ganache to pour over the top to make it extra fancy. Use a spoon to poor near the edge. Then use the back of your spoon to very gently push it over the edge to make drips wherever you think it looks good. I topped it off with chocolate chip cookies leftover from the weekend’s cookouts for a final decoration.

Chocolate Ganache:
1/2 cup heavy cream
3/4 cup chocolate chips (semi sweet, bittersweet, whichever you’d like)

Cook the heavy cream on the stove top until it begins to bubble around the edges. Once heavy cream has begun to bubble, pour on top of chocolate and mix.

cookie_dough_cake_filling

cookie_dough_cake

2. Cupcake Filling

I lied to you before – THIS is the easiest method. Simply cut a hole from your cupcake and use a small spoon to place the cookie dough in there. Cover with frosting, or in this case, ganache. I would rather my cupcakes have some frosting, but since I had so much ganache hanging around, this did the trick.

hole_in_cupcake cookiedough_in_cupcake
cookie_dough_cupcake

3. Cookie Dough Balls!

As previously mentioned, I had initially wanted these to be on sticks… but cookie dough seems to be much too heavy for that! A truffle-like presentation works just wonderfully though. To melt the chocolate, I just put 2 cups of semi-sweet chocolate chips into a microwavable dish with about a tablespoon of Crisco (to make it shiny) and microwaved at 30 second intervals until fully melted. After coating each ball with chocolate, I placed them on a cookie sheet covered in parchment paper and then refrigerated for an hour.

cookie_dough_dipped_in_chocolate cookie_dough_balls

I have to say the Cookie Dough Balls were my favorite… and probably what I’ll do again in the future if a craving for Edible Chocolate Chip Cookie Dough comes upon me again! I put these in a container in the fridge for the hubs and I to enjoy for the rest of the week. Delish! I brought the cake to the office and my coworkers seemed to enjoy the cookie dough/chocolate cake combo. You can’t go wrong with any of the 3 ways – no matter how you present it, cookie dough means YES.  🙂

P.S.  I bought a new camera recently. Did you notice the increased quality of my food porn? The little point and shoot was cute and purple, but it wasn’t cutting it… my iphone actually took better photos than that thing. My new camera is a “real” camera with lenses and everything! It’s a Canon EOS Rebel T5 that came with a whole box of tripods, memory sticks and all sorts of goodies (through Groupon). It’s inspiring me to do more staged photo shoots with my culinary creations – like a real blogger!

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