Chocolate Chip Cookie Dough Cupcakes

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A couple of weeks ago I was asked to make a cupcake for someone that adores chocolate chip cookies. I did what I always do when I'm looking for inspiration and Googled it. I was shocked at how many recipes there were out there for cupcakes filled with chocolate chip cookie dough. Where have I been? Somehow I had missed this one! Anyway I made these for the birthday girl's party and have been getting requests to make these cupcakes ever since. 

They really are fantastic. The cupcake is very good and has a hidden surprise of cookie dough baked into the center. But the frosting...ooh my goodness the frosting!! It's what knocks this cupcake out of the park. It tastes just like chocolate chip cookie dough. I couldn't believe it when I first tasted it. I could just sit and eat it with a spoon, but I didn't do that. I used it frost the cupcakes. Well okay maybe, I might have snuck a couple of spoonfuls when no one was looking...maybe that happened...then possibly I licked the bowl...and the paddle attachment...

Anyway the combo of cupcake, cookie dough, and frosting make this a chocolate cookie dough lovers dream! 

  

Chocolate Chip Cookie Dough Cupcakes

PRINTABLE RECIPE

source: Kevin and Amanda, slightly adapted
yield: about 2 doz

FOR THE COOKIE FILLING:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, at room temp
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1-12ounce bag chocolate chips (2 cups)
FOR THE CUPCAKES:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
FOR THE FROSTING:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tbsp. milk
1 tsp. vanilla extract
METHOD:

To make the cookie dough:
In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, at medium-low speed, mix the butter with the sugar and brown sugar. Raise the speed to medium-high and mix until creamy, light, and fluffy. Scrape down the bowl. Add the vanilla and eggs. Mix together until incorporated.
Add half of the four mixture. Mix until just combined, scrape down the bowl. Add the remaining flour mixture and mix until just combined. Stir in the chocolate chips.

Using a small ice cream/melon baller, scoop, shape the dough into balls. Freeze on a baking sheet lined with a silicon mat or parchment paper. 

To make the mini cookie topper:

Use the leftover cookie dough to make mini cookie toppers for the cupcakes. Spread all the leftover dough on a cookie sheet lined with parchment or a silicone baking mat. Try to spread it fairly evenly. Bake until the cookie is lightly browned, do not over cook. Let cool about a minute. While the cookie is still warm cut out mini cookies using a the end of a large piping tip or a mini round cutter. Do this before the cookie cools down too much or you may not be able to cut the mini cookies out.

To make the cupcakes:

Preheat the oven to 350° F. Line cupcake pan with paper liners.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside. The bowl of a stand mixer, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.Mix in the vanilla.

Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, add it into the batter in thirds. Mix each addition just until incorporated.
Fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-20 mins.

To make the frosting:

Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Add in the powdered sugar, beating until smooth. Add in the salt, milk, and vanilla extract until combined.

When the cupcakes are cool, frost, sprinkle with mini chips and top with a mini chocolate chip cookie.

If you like eating cookie dough straight from the bowl, then this is your cupcake!

Molten Deep-Dish Chocolate Chip Cookies

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I clearly remember my first experience with a molten chocolate cake. It was at a high-end restaurant in the 90's. I had to order it when I placed my dinner order if I wanted it for dessert. The waiter waxed poetic about it at length and of course I ordered one. When it came to the table I thought it looked nice but rather ordinary, then I cut into the center. Oh my, I think I heard angels sing! It was divine. The cake seemed somehow to be more than the sum of it's parts. There's something pretty wonderful about cutting into your dessert and having a warm chocolaty center ooze out.

Hot from the oven homemade chocolate chip cookies are one of my favorite things in the world. They are definitely near the top of my all-time favorite desserts. Possibly the only way to improve on a chocolate chip cookie is for a them to have a warm oozy chocolaty center.

These cookies are as easy to make as regular chocolate chip cookies. They are just baked in a ramekin instead of on a cookie sheet. The recipe for the cookies is the one I always use for my chocolate chip cookies. It's a pretty standard recipe, I got it from the back of the Ghirardelli semi-sweet chips bag. Just place a square of chocolate candy between two layers of cookie dough, bake, and I'll bet you'll be hearing angels sing too!

Molten Deep-Dish Chocolate Chip Cookies
Source: Kosher by Design - Teens and 20-Somethings, by Susie Fishbein

2  1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, at room temp
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1-12ounce bag chocolate chips (2 cups)
1 (4-ounce) good-quality semisweet or milk chocolate bar, broken into pieces along score lines. ( I used ghirardelli semi-sweet chocolate bar.)

Method:
Preheat oven to 350 degrees.
In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, at medium-low speed, mix the butter with the sugar and brown sugar. Raise the speed to medium-high and mix until creamy, light, and fluffy. Scrape down the bowl. Add the vanilla and eggs. Mix together until incorporated.
Add half of the four mixture. Mix until just combined, scrape down the bowl. Add the remaining flour mixture and mix until just combined. Stir in the chocolate chips.
Spray 6-ounce ramekins with nonstick cooking spray.
Fill each ramekin a quarter of the way with a large, golf-ball-size ball of cookie dough. Flatten to cover the bottom. Add 1 or 2, (depends on the size of the chocolate squares in the chocolate bar you use) chocolate squares in the center of the cookie dough. Cover with a second walnut-sized ball of cookie dough, flattening it to completely cover the chocolate.

Place onto a cookie sheet and bake until the tops are golden brown. Do not overbake or the end result will not be gooey. The baking time will vary from 20-25 minutes depending on the size of the  ramekin and the amount of dough you used. You can serve the cookies in the ramekins or flip them out onto individual plates. Serve warm.
Yields: about 8 6-ounce ramekins. Leftover cookie dough can be baked into regular chocolate chip cookies.

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