Tag Archives: cookie dough

Gingerbread Cookie Dough Truffles

Gingerbread Cookie Dough Truffles | Pale YellowEven though there is still another weekend before Christmas, it feels like this is the last bit of time to do EVERYTHING!   Next Saturday I’ll be driving from Brooklyn to Michigan and will lose all that shopping/baking time.  Thank goodness for Amazon Prime!  There was a mad scramble to finish baking all my Christmas cookies and luckily my friend Michelle came over to help me.  Together, we finished all the baking and clean up in record time.

Gingerbread Cookie Dough Truffles | Pale YellowRuth and Andrea were surprised someone would come over to bake with me.  Apparently I can be difficult to work with and my roommates don’t appreciate when I offer “suggestions” about their own baking/cooking.  I don’t think I’m that difficult to work with, I just know certain, helpful ways to do things and I want to share those ways with others.  Why wouldn’t you want helpful suggestions?  I don’t understand the problem…

Gingerbread Cookie Dough Truffles | Pale YellowAnyway, Michelle and I made some great cookies and she learned many new skills like using a mini food processor and removing the seeds from a vanilla bean.  Plus, she got to take fresh cookies home!  I’ve been the so busy, it was the only time we had to hang out before I go to Michigan for break.  A lovely way to spend an evening with friends!

Gingerbread Cookie Dough Truffles | Pale YellowIf you like gingerbread cookies, you’ll love these truffles!  As we all know, cookie dough is 10x better than the fully baked cookie; so it should go without saying cookie dough truffles are fantastic.  These gingerbread truffles have tremendous flavor from the molasses and all the spices.  I adore the strong flavors present here.  A small scoop goes a long way when wrapped up in white chocolate.  Gingerbread cookie dough truffles are an easy to throw together Christmas cookie that would be a delightful addition to any cookie tray.

Gingerbread Cookie Dough Truffles | Pale YellowOne Year Ago – Pumpkin Truffles

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Gingerbread Cookie Dough Truffles
Adapted from Love and Olive Oil
Yield – 25 1-tablespoon truffles

4 tablespoons unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup unsulfured molasses
1/2 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon allspice
3/4 teaspoon cinnamon
1 1/4 teaspoon ginger
1/4 teaspoon salt
12 ounces white chocolate candy coating

  1. Cream the butter, brown sugar, and molasses in the bowl of a stand mixer with a paddle attachment until light and fluffy, about 3 minutes.  Beat in the vanilla and scrape the bowl.
  2. Add in the flour, allspice, cinnamon, ginger, and salt.  Mix on low until just combined.  Cover and refrigerate for at least an hour.
  3. Use a 1-tablespoon scoop to portion the dough.  Roll into little balls and place on wax paper on a cookie sheet.  Place in the freezer for 15 minutes.
  4. Meanwhile, melt the white chocolate in a double boiler.
  5. Dip each truffle in the chocolate and allow to cool on the wax paper.  Once dry, store tightly wrapped in the fridge.Gingerbread Cookie Dough Truffles | Pale Yellow
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Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes // Pale Yellow

Real talk – I drank two STRONG margaritas before sitting down to write this post.  It’s my cousin’s birthday (her birthday cupcakes will come next week) and we went out for some happy hour drinks to celebrate.  I made sure to edit all my photos and upload them, but I didn’t have time to write the post.

Chocolate Chip Cookie Dough Cupcakes // Pale Yellow

So this is what you get.  Sorry, but not that sorry, because those margaritas were delicious and strong and frozen.  These cupcakes are not vegan, praise the lord.  I need a break from the epic baking fails that has been vegan baking. Unfortunately, I did not test these, fortunately, they received rave reviews from my students who received these cupcakes for their birthday treat and from my coworkers.

Chocolate ChChocolate Chip Cookie Dough Cupcakes // Pale Yellowip Cookie Dough Cupcakes 10

I first made these cupcakes pre-blog.  My baking life seems split between things I made before having a blog and things I’ve made since having a blog.  From what I remember, chocolate chip cookie dough cupcakes are amazing.  They are the perfect balance between decadence and fanciful!

Chocolate Chip Cookie Dough Cupcakes // Pale Yellow

These cupcakes are dense!  Not in a bad, it’s just cookie dough is dense and when there is a large ball of it in the middle of the cupcake it has a lot of mass and takes up a lot of volume.  Please note I did not equate density to heaviness; that is a pet-peeve of mine and is scientifically inaccurate.  However, that’s what makes these cupcakes so magical.  When else do you get to eat a cupcake with a cookie dough flavored frosting, chocolate chip cake, and actual cookie dough?

Chocolate Chip Cookie Dough Cupcakes // Pale Yellow

I hope you answered never.  Because now you can change your life and make some chocolate chip cookie dough cupcakes.  Not only will they be wonderful, but everyone who tries them will fall in love with you and ask you to make them again.  True. Story.

Chocolate Chip Cookie Dough Cupcakes // Pale Yellow

One Year Ago – Irish Car Bomb Cupcakes, take 2

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Chocolate Chip Cookie Dough Cupcakes
Adapted from Annie’s Eats
Yield – 14 cupcakes

Cupcakes
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
3/4 cups packed light brown sugar
2 eggs
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup coconut milk
1 teaspoon vanilla
1/2 cup mini chocolate chips, semisweet

  1. Preheat the oven to 350 F.
  2. Beat the butter and brown sugar in the bowl of a stand mixer with a paddle attachment until light and fluffy.  Beat in the eggs one at a time.
  3. Sift together the flour, powder, soda, and salt onto a sheet of parchment paper.
  4. Add the dry ingredients in three additions with the milk in two additions in between.  Scrape the bowl as needed.
  5. Beat in the vanilla and chocolate chips.
  6. Use a standard size ice cream scoop to portion dough into lined cupcake tins.
  7. Bake for 15-18 minutes or until a toothpick inserted in comes out clean.
  8. Let cool completely on a wire rack.

Eggless Cookie Dough
1/2 stick (4 tablespoons) unsalted butter, room temperature
6 tablespoons packed light brown sugar
1 cup + 2 tablespoons flour
7 ounces (half a can) sweetened condensed milk
1/2 teaspoon vanilla
1/4 cup +2  tablespoons mini chocolate chips

  1. Combine the butter and brown sugar in the bowl of a stand mixer and beat until light and fluffy.
  2. Beat in the flour, sweetened condensed milk, and vanilla.  Scrape the bowl as needed.
  3. Stir in the chocolate chips.
  4. Store in the fridge for at least an hour to firm up.

Frosting
2 sticks (16 tablespoons) unsalted butter, room temperature
1/2 cup packed light brown sugar
2 1/3 cups powdered sugar
2/3 cup flour
1/2 teaspoon salt
2 tablespoons coconut milk
2 teaspoons vanilla

  1. Beat together the butter and brown sugar in the bowl of a stand mixer with a paddle attachment until pale yellow.
  2. Beat in the powdered sugar in 2 additions.  Scrape the bowl as needed.
  3. Beat in the flour, salt, vanilla, and coconut milk.  Mix until everything is well incorporated and the frosting is of a spreading consistency.
  4. Add to a piping bag with a large star attachment.

Assembly
mini chocolate chips

  1. Cut a cone out of each cupcake about 1” deep.  Cut off the pointy end and discard.  Save the top crust part to use as a “cookie” for garnish.
  2. Use a 1-tablespoon scoop to portion the cookie dough.  Roll the dough into balls and shape to fit in each cone on top of the cupcakes.  Push down slightly.
  3. Pipe a swirl of frosting on top making sure to cover the cookie dough surprise.
  4. Add the “cookie” in the middle and decorate with mini chocolate chips.ChChocolate Chip Cookie Dough Cupcakes // Pale Yellow

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Chocolate Chip Cookie Dough Brownies

Chocolate Chip Cookie Dough Brownies // Pale Yellow

I made these three weeks ago.  Seriously.  December was a blitzkrieg of baking and I needed time to edit photos, type recipes, and post everything, there was an overwhelming amount of content.  PS, I just had to look up the definition of “blitzkrieg” to make sure I used it in a correct context, I did!  These brownies were made for our little NYE shindig along with the Vanilla Pudding Shots.  They were obviously well received and enjoyed by hostesses and guests alike.  How can you go wrong with a fudgy brownie base, rich cookie dough middle, and decadent chocolate glaze on top?  These puppies are made to impress.

chocolate chip cookie dough brownies // pale yellow

If you’ve been poking around the blog recently you will have hopefully noticed some changes.  I’ve been trying to clean things up by streamlining the categories and tags.  I have also fixed up New Foods -2012 and added Cookbooks – 2013.  These pages show my yearly projects.  Also, the Recipe Index is completed, I just need to keep updating it.  The last mini-project is to update the About page and add some pictures, hopefully that will get done soon.  I just want to make things look nice for you guys.

chocolate chip cookie dough brownies // pale yellow

Lately the number of visitors has sky-rocketed.  There is a lot of excitement and pressure that goes along with all the views.  I will try my best to continue posting fantastic and fun recipes, these bars are no exception.  The three layers look like they would be a lot of work, but they are not, trust me on this one.  The brownie layer comes together in a snap and while it is baking you can mix together the egg-less cookie dough.  Then, make some glaze, smooth on the cookie dough, pour the glaze on top and you’re done.  This recipe is a crowd-pleaser!

chocoalate chip cookie dough brownies // pale yellow

One Year Ago: Heath Toffee Cupcakes

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Chocolate Chip Cookie Dough Brownies
Adapted from The Cookie Dough Lover’s Cookbook by Lindsay Landis
Yield – 32 small brownies (8 x 8 pan)

Brownies
1/2 cup flour
1 tablespoon dark cocoa powder
1/2 teaspoon Kosher salt
3 1/2 ounces dark chocolate chips
6 tablespoons unsalted butter
2/3 cup packed light brown sugar
2 eggs
1 teaspoon vanilla

  1. Preheat the oven to 350 F and line the bottoms and sides of an 8×8 pan with parchment paper.  Make sure to leave overhang for easy removal.
  2. Sift together the flour, cocoa powder, and salt onto parchment paper and set aside.
  3. Melt the chocolate and butter in a medium bowl on top of a small pot of simmering water.  Stir until the mixture is melted.
  4. Whisk in the sugars until the sugars have dissolved.  Whisk in the eggs and vanilla.
  5. Fold in the flour mixture until just blended with a rubber spatula.  Pour into the prepared pan.
  6. Bake for 18-20 minutes or until a toothpick inserted inside comes out clean.  Let cool completely on a wire rack.

Cookie Dough
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
3/4 cup flour
1/4 teaspoon salt
1/2 cup dark chocolate chips

  1. Beat together the butter and the sugars in the bowl of a stand mixer with a paddle attachment until pale yellow.  Beat in the milk and vanilla until light and fluffy.  Scrape the bowl as needed.
  2. On low speed mix in the flour and salt until just combined.  Mix in the chocolate chips.
  3. Spread the cookie dough over the cool brownies.

Chocolate Glaze
3 1/2 ounces dark chocolate chips
2 tablespoons unsalted butter

  1. Melt the chocolate and butter together in a glass bowl in the microwave in 20 seconds intervals until almost completely melted. Stir to melt the rest.
  2. Pour over the cookie dough and spread evenly.
  3. Refrigerate until set.  Use a sharp knife to cut the brownies into 16 squares and then cut each square at a diagonal for small bites.  These bars are rich, so smaller is better.

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Double Cookie Dough Ice Cream

I have recently acquired an ice cream maker!  The world of possibilities has greatly increased!  I have wanted an ice cream maker for awhile, but I’ve put off getting one because it always seemed unnecessary.  The ice cream maker is going to slowly change my life.

I’ll admit I’ve tried to make ice cream since this first batch and I had a bit of a baking fail, but this first recipe was delicious!  The ice cream was creamy and sweet and tasted just like cookie dough.  The cookie dough chunks throughout were icing on the cake.  Cookie dough has always been one of my favorite ice cream flavors.  It’s pretty cool that I can not make it at home myself!

The only tools my kitchen is really missing is fancy food processor and a cast iron casserole dish, but a girl can keep on dreaming, right?  Someday I’ll have my perfect, fully stocked kitchen, but until then, I’ll add pieces bit by bit!

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Double Cookie Dough Ice Cream
Adapted from Annie’s Eats
Yield – 1 quart

Cookie Dough
Adapted from Cookie Crazy Cupcakes via Cookies & Cups

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon Kosher salt
1/2 cup mini chocolate chips

  1. Beat the butter and sugars until light and fluffy in the bowl of a stand mixer with a paddle attachment.
  2. Turn the mixer to low and beat in the vanilla and milk until well combined.
  3. Add in the flour and salt and mix until just combined.  Then beat in the mini chocolate chips.
  4. Push the dough into a square and wrap in plastic wrap for a few hours or overnight.

Ice Cream Base
3 tablespoons unsalted butter
2 cups heavy cream
2/3 cup dark brown sugar
4 egg yolks
pinch of Kosher salt
2 teaspoons vanilla
1 1/2 cups whole milk
1 cup mini chocolate chips
1 cup chopped up cookie dough

  1. Place the bowl of your ice cream maker in the freezer the night before.
  2. Melt the butter in a medium saucepan and let it brown.  Once the butter is browned, add in the heavy cream and heat together.
  3. In a separate bowl whisk together the egg yolks, salt, and brown sugar until lighter in color.
  4. Add a few spoonfuls of the warm cream mixture into the eggs and whisk to warm the eggs.
  5. Pour the eggs into the cream and heat until the mixture reaches 170 F.
  6. Strain the mixture with a fine mesh sieve in a new bowl and then stir in the milk and vanilla.  Refrigerate until cold.

Directions with the KitchenAid Ice Cream Maker attachment

  1. Take the ice cream maker bowl out of the freezer and assemble.  Turn on the mixer.  Slowly pour in the ice cream base.  Mix for 10 minutes.  Add in the chocolate chips.
  2. After 10-15 more minutes add in the chopped up cookie dough and only mix until combined.
  3. Use a rubber scraper to place all the ice cream in a freezer proof container.  Freeze until firm.

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Cookie Crazy Cupcakes

I made these cupcakes for myself for my birthday.  Please don’t feel sorry for me for having to make my own birthday treats!  Other people offered to make me something for my birthday, but being the control freak I am, I wanted to make my own cupcakes.

Most of the time, like 95% of the time, I am baking for other people whether it’s a birthday, order, or special occasion.  Rarely do I bake something that is just for me.  My birthday is a chance to do that!

I remember when I was about 10 and I wanted to bake my own birthday cake and my mom told me that you don’t bake your own birthday cake, but I said I wanted to anyway, so she let me me!  There was even a period of time where I opted for ice cream sundae bars instead of birthday cakes.  I guess I knew even then that I wasn’t a fan of boxed cake mixes!  Making my own birthday treat is awesome, it really allows me to do something I love for myself, which is what birthdays are all about!

In addition to baking delicious cupcakes for my birthday, going out to the Neely’s BBQ parlor, and singing along to a dueling piano bar in Rockaway, I bought myself a new camera!  A real, big girl DSLR camera!  I love the feeling of walking to a store and just knowing I’m going to spend a buttload of money.  It’s kind of empowering.  Hopefully the pictures on this site will be improving as I better learn how to use my new camera!  It’s a lot of fun!!

This cupcake is a doozey, it’s really good, but boy is it sweet!  I’m not one to say a dessert is too rich or too sweet, but this one comes really, really close.  Too make this perfect I think the frosting will need a rework, because it’s really too much sugar on an already sugary cupcake.  The perfect part of this cupcake is the giant wad of cookie dough in the middle, come on?!?!  Amazing!  And the Oreo is needed to give the cookie dough something to stand on.  The vanilla cake is wonderful on its own, but in this case it serves as a filler.  This is a cupcake made to impress!  Do it, impress your friends!!

Print the Recipe.

Cookie Crazy Cupcakes
adapted from Cookies & Cups
Yield – 30 cupcakes

Cookie Dough
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon Kosher salt
1/2 cup mini chocolate chips

  1. Beat the butter and sugars until light and fluffy in the bowl of a stand mixer with a paddle attachment.
  2. Turn the mixer to low and beat in the vanilla and milk until well combined.
  3. Add in the flour and salt and mix until just combined.  Then beat in the mini chocolate chips.
  4. Scoop the dough into 1 tablespoon portions and then roll into balls.
  5. Freeze for at least a hour or overnight.

Vanilla Cupcake
Adapted from My Vanilla Cupcakes
1 cup sugar
1 3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon vanilla
2/3 cup milk
30 Oreos

  1. Preheat the oven to 350 F.
  2. In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment.  Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  3. While the mixer is mixing, whisk together the yogurt, oil, eggs, and vanilla.  Pour this in the mixer and combine.  Scrape the mixing bowl as needed.
  4. Slowly add the milk in and turn on high for a few seconds.
  5. Add liners to the cupcake tins and place a whole Oreo in each liner.
  6. Scoop two tablespoons of batter on top of each Oreo.
  7. Place a dough ball in the middle of the batter, part of the dough will stick out.
  8. Bake 14-17 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

    I LOVE this picture showing the little balls of cookie dough poking out above the cupcake!!

Cookie Butter Buttercream
1 cup (2 sticks) unsalted butter, room temperature
1 cup Biscoff spread or other cookie butter
4 cups powdered sugar
4 tablespoons milk
Extra Oreos and mini chocolate chips for garnish

  1. Beat the butter and Biscoff spread in the bowl of a stand mixer until light and fluffy and well combined.
  2. Add the powdered sugar 1/2 cup at a time, scrape the bowl as needed.  The mixture will get very thick.
  3. Beat in the milk until the frosting has the right spreading consistency.
  4. Pipe onto the cupcakes and then decorate as desired.

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Chocolate Chip Cookie Dough Cheesecake Cake

This cake was kind of a lot of work, but with careful planning and making a few things ahead, it wasn’t too bad!  Here was my schedule:

Mon. – Bake the cake and cheesecake, wrap both in plastic wrap, freeze. (1 hour active time + 3-4 hours baking & cooling time)

Tues. – Make the cookie dough, wrap and freeze. (1/2 hour active time)

Sun. – Make the frosting, assemble, and serve. (1 hour active time)

That really isn’t too much time when you consider this cake can easily serve 20 people, it’s a lot of cake!  Plus, it’s very rich and that is phrase I rarely use.  None of the parts are difficult on their own.  This is the type of baking project I still find challenging and really enjoy!

I made this cake in honor of my roommate Ruth’s birthday.  Her parents were in town visiting for the weekend and I really wanted to make something impressive!  This is an impressive cake!  We enjoyed eating it very much!

My only complaint about the cake was the molasses.  I found the flavor very over powering and I would leave it out next time.  I usually like molasses, but I guess I like the flavor in a spice cookie, not a cheese cake.  Everything else was delicious, especially the cookie dough part!  One tip – let the cake, cheesecake, and cookie dough thaw a bit before assembly.  The frosting was freezing to the side causing to crack when I cut pieces.

Print the recipe.

Chocolate Chip Cookie Dough Cheesecake Cake
Adapted from Sprinkle Bakes

Chocolate Cake
1 ounce bittersweet chocolate
1/4 cup + 2 tablespoons cocoa powder
1/2 cup hot coffee
1 egg + 1 yolk
2 tablespoons plain Greek yogurt, I used non-fat
1 teaspoon vanilla
1 cup + 2 tablespoons flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature

  1. Preheat the oven to 350 F.  Grease the inside of a 9” cake pan (I used my springform) and then place a piece of parchment at the bottom.  Grease the parchment and dust the inside with extra cocoa powder, shake out the extra cocoa powder.
  2. Chop up the chocolate and add it and the cocoa powder to the hot coffee.  Stir to melt the chocolate and set aside.
  3. In a small bowl whisk together the eggs, yogurt, and vanilla.  Add in about half the chocolate mixture and whisk to combine.
  4. In your stand mixer, add the flour, sugar, soda, and salt.  Mix on low to combine with the paddle attachment.  Add the butter and the other half of the chocolate mixture and beat on low to combine.
  5. Add the egg mixture in two parts and scrape down the sides of the bowl as needed.
  6. Pour the batter into a prepared pan and bake 25-30 or until the cake is set and then let cool on a wire rack.  After about 10 minutes, remove the cake from the pan.
  7. Trim the top of the cake with a cake leveler so the top is flat.
  8. Once the cake is completely cooled, wrap completely in plastic wrap and freeze.

Chocolate Chip Cheesecake
8 tablespoons unsalted butter, room temperature
16 ounces cream cheese, room temperature
2 eggs
1/4 cup + 2 teaspoons cook and serve vanilla pudding mix
2 tablespoons molasses
2 teaspoons vanilla
1 teaspoon baking powder
1/2 cup bittersweet chocolate chips

  1. Preheat the oven to 325 F and grease a 9-in springform pan.  Line the bottom with parchment, grease the parchment, and then dust the inside with flour.
  2. Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment until pale yellow.  Add in the cream cheese a little at a time and beat until well combined.
  3. Scrap down the bowl and add the eggs one at a time and then the pudding, molasses, vanilla, and baking powder.  Mix on medium until everything is well incorporated.  Fold in the chocolate chips by hand.
  4. Pour the batter into the prepared pan and bake 50 minutes until the top is set.
  5. Let the cheesecake cool completely in the pan. Use a cake leveler to make the top of the cheesecake flat.
  6. Wrap in plastic and place in the freezer until assembly.

Chocolate Chip Cookie Dough
3 cups flour
3/4 teaspoon salt
1 1/4 cup packed light brown sugar
3/4 cup sugar
1 cup unsalted butter melted
1 1/4 teaspoon vanilla
1 cup bittersweet chocolate chips
6 tablespoons whole milk

  1. Line a 9-in springform pan with plastic wrap with plenty hanging over the side.
  2. Add the flour, salt, brown sugar, and sugar to the bowl of a stand mixer with a paddle attachment.  Mix on low until well combined.
  3. Pour in the butter and vanilla and mix until a dry dough forms.  Add in the chocolate chips.
  4. Add milk 1 tablespoon at a time until the dough becomes soft.
  5. Press into the springform pan and tightly wrap in plastic.  Freeze until assembly.

Buttercream Frosting
1 1/2 (3 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons molasses
1 tablespoon cocoa powder
1/4 teaspoon salt

  1. Beat together the butter and powdered sugar in the bowl of stand mixer with paddle attachment on low to combine everything.  Then beat on high speed until the mixture is light and fluffy.
  2. Add in the vanilla, molasses, cocoa, and salt.  Again beat on high until everything is well combined.  Scrap the bowl as needed.

Assembly
Chocolate chips for decoration

  1. Place the chocolate cake on the serving plate.  Places small strips of wax paper under the edges of the cake to assist with clean up.
  2. Spread a small layer of frosting on top of the cake.
  3. Top with the cheesecake.
  4. Top the cheesecake with the cookie dough.
  5. Frost the sides of the cake with an offset spatua.  No need to frost the top.
  6. With a piping bag and a star tip, pip stars on the top edge of the cake, place a chocolate chip in the center of each star. If you want candles on your cake, pipe a big swirl for each candle.  Place the candles in the middle of the swirls.
  7. Remove the wax paper, wipe down the edge of the plate, and pipe stars at the bottom.
  8. Refrigerate until serving.

 

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Chocolate Chip Dough Balls

Dough balls are quite possibly the easiest thing I have baked!  I do not exaggerate when I say the hardest part about making dough balls is not giggling like a sixth grader when you say the name.  And sixth graders do giggle whenever you say the word “balls,” trust me I know, I teach them.  I even make the point when I am about to says balls to get extra serious and pull the whole “I-don’t-know-why-you’re-laughing,-we’re-scientists,-let’s-act-like scientists” routine.  I love it!

Seriously though, make some dough balls!  Irene first introduced me to them as a MUST TRY!  They taste like cookie dough, but they are baked, so it’s not controversial. Besides the doughy interior, I love the saltiness of the dough balls.  Think of these as an updated cookie for adults.

Print the recipe!

Chocolate Chip Dough Balls
Adapted from My Life as a Mrs.
Yield – 40-44 dough balls

2 sticks unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 bag (12 ounces) semi-sweet chocolate chips

  1. Preheat the oven to 350 F and line to baking sheets with parchment paper.
  2. Beat together the butter and sugars until light and fluffy.  Add in the eggs and the vanilla.
  3. Sift together the dry ingredients and add slowly to the butter mixture.  Do not over mix.
  4. Add in the chocolate chips and stir by hand.
  5. Using a 1 1/2-2 tablespoon cookie scoop, scoop balls of doughs onto the parchment paper.  You can place these rather close because they do not spread.
  6. Bake for 10 minutes or until their tops are no longer doughy.  Do NOT over bake, these are meant to be soft inside.
  7. Cool on a cooling rack.

 

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