Tag Archives: chocolate chip cookies

Chocolate Chip Cookie Dough Cupcakes

When I was a kid my mom and I used to bake cookies together, and I used to beg her for permission to steal cookie dough, lick the beaters, the bowl… etc. I’m pretty sure it’s a small miracle I didn’t get salmonella.

But let’s get one thing straight: raw cookie dough is, in my opinion, better than the finished product. I mean I love cookies. Especially fresh out of the oven warm, gooey, and delicious chocolate chip cookies, but there’s something about raw cookie dough that is just plain unbeatable.

Something else I love? Cupcakes. I mean they’re just so flipping cute, the options are endless, and they’re already perfectly portioned! What’s not to adore?

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So when I found this recipe for Chocolate Chip Cookie Dough cupcakes last year, it quickly became a favourite. And when I helped plan a friend’s surprise 30th birthday party last month I knew exactly what kind of cupcakes I was making.

These really taste like cookie dough. The cakes are vanilla and brown sugar, with a hefty dose of chocolate chips.

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The stuffing is a faux-cookie dough, made with sweetened condensed milk which gives it a cookie-dough like texture and a taste that is truly spot-on. So much so that more than once I’ve debated just making this filling so I could eat excessive amounts of ‘cookie-dough’ without worrying about getting sick.

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And the frosting on these. Oh. My. God. The frosting is out of this world. The recipe calls for brown sugar and flour in addition to the traditional components of an American buttercream – butter, powdered sugar, and vanilla. The result is a thick yet fluffy frosting that really, really tastes like cookie-dough down to the final details including that slight grittiness created by the flour. This is the kind of frosting where people fight over who gets to lick the bowl and beaters, trust me. For the record – I will fight you for them, and I will win.

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So if you want a show-stopping cupcake that people will talk about for weeks, make these. There are a lot of steps, but they are 100% worth it.

Chocolate Chip Cookie Dough Cupcakes (makes 24 cupcakes)

*A few notes – I’d recommend making the filling first, or even the day before as it needs to hang out in the fridge for a little while before you can do anything else. Also, I like to use an apple corer to take out the centres of my cupcakes, but a pairing knife will work. As to what you’re supposed to do with the cupcake centres? Eat them.

For the Filling:

4 tablespoons (1/2 stick) unsalted butter, at room temperature

6 tablespoons packed light brown sugar

1 cup plus 2 tablespoons all-purpose flour

7 oz. sweetened condensed milk

1/2 teaspoon vanilla extract

1/4 cup mini semisweet chocolate chips

1. In the bowl of a stand mixer beat the butter and sugar together until light and fluffy.

2. Add flour, the sweetened condensed milk and the vanilla. Beat until combined.

3. Fold in the chocolate chips, transfer into a separate bowl and cover tightly with plastic wrap. Let set in the fridge for at least an hour.

For the Cupcakes:

3 sticks unsalted butter, and cut into several chunks, at room temperature

1 1/2 cups packed light brown sugar

4 large eggs, at room temperature

2 2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup milk (I use whole milk as you always should when baking. Seriously, just do it)

2 teaspoons vanilla extract

1 cup semisweet chocolate chips

1. Pre-heat the oven to 350 degrees and line two cupcake tins with cupcake liners.

2. Measure the flour into a medium-sized bowl and remove two tablespoons. Place the removed flour in a bowl with the chocolate chips and toss to coat – this will keep your chocolate chips from sinking to the bottom of the cupcakes. To the bowl containing only flour add the baking powder, baking soda, an salt.

3. In the bowl of a stand mixer fitted with a paddle attachment cream the butter and brown sugar together until light and fluffy. Scrape down the sides of the bowl.

4. Add the eggs one at a time, beating after each addition. Scrape down the sides of the bowl once more.

5. Turn the mixer down to low and alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. You should do three additions of the dry ingredients and two of the milk. Beat until incorporated, and add the vanilla.

6. Fold in the chocolate chips and then portion evenly into baking cups, filling about 3/4 full (I like to measure out a scant 1/4 cup per liner, it ensures fairly even cupcakes).

7. Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. After about five minutes transfer to a wire rack to cool completely.

For the Frosting:

3 sticks unsalted butter, at room temperature

3/4 cup packed light brown sugar

3 1/2 cups powdered sugar, sifted. Please take the time to sift your powdered sugar it makes the difference between lumpy frosting and delicious smooth frosting.

1 cup all-purpose flour

3/4 teaspoon salt

3 tablespoons milk

2 1/2 teaspoons vanilla extract

1. Beat butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment until creamy.

2. Add powdered sugar and beat until incorporated.

3. Add flour and salt and beat until combined. Then beat in milk and vanilla. If you want to thin or thick out the frosting a bit either at more milk or more powdered sugar accordingly, but mine was good with the prescribed amounts.

To Assemble:

Remove the centres of each cupcake. As mentioned above, I like to do this with an apple corer, but a pairing knife works as well. Stuff with a heaping tablespoon of the filling. I generally just roll small balls of it with my hands and press it into the centre of the cupcake. Frost using whatever decorative tip you prefer. I used a plain round one, but anything will work as the frosting is quite thick and should hold a shape nicely.

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Chocolate Chip Cookies

I want to talk about chocolate chip cookies. Really, good chocolate chip cookies. Among most of my friends, the search for the perfect chocolate chip cookie is on par with the quest for the meaning of life. The thing is, I’m fairly confident that these cookies are the answer to that query.  

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I stumbled upon this recipe one day while browsing the internet for new recipes (my favourite lazy-afternoon activity). Hailing from the New York Times and accompanied by an entire article on the characteristics that make up a perfect chocolate-chip cookie, I suspected they could permanently end my personal quest for the perfect cookie. I did, however, have a few reservations:

For one, the recipe requires both cake flour and bread flour. At the time I owned neither. Perhaps more problematic, however, was the technique. The cookies required a 24-36 hour rest period. That is exactly what it sounds like: you make the dough, cover it in plastic wrap, and stick it in your fridge for a day to a day and a half. Yes, for a day and a half you have to know that perfect and delicious cookie dough is within arms reach, and you have to force yourself to do nothing about it.

I put off making this recipe for a few weeks. Then, one Sunday afternoon in July, I forced myself to buy some bread flour and cake flour while on my weekly grocery-shopping trip. I had the foresight to pull butter out of the fridge before leaving my apartment, and I put my mixer to work as soon as I got home.

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A half-hour later I had dough.

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20 hours later I gave in and started pre-heating my oven and rolling the dough into golf-ball sized cookies. I have no patience. Delayed gratification? No concept whatseover. According to most studies this means I will fail at life. I’m ok with that if failure means these cookies.

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These are 100% worth the wait. Crispy at the edges and soft in the middle with that perfect chewiness in the in-between section that is (in my opinion) the hallmark of a perfect cookie.

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So trust me, and make these. Buy the flours, and wait for them.

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The only foreseeable problem is that your quest for the perfect cookie will become irrelevant. I’d apologize, but I’m not really sorry, and I suspect you’ll forgive me once you’ve had these.

Perfect Chocolate Chip Cookies (adapted from the NYT)

Makes approx. 30 4-6 inch cookies (I’ve seen this number vary, but that’s how many I’ve got sitting in my kitchen – anyone want a cookie?)

Here’s what you’ll need:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour*
1 2/3 cups (8 1/2 ounces) bread flour*
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon coarse salt (note I cut this amount down, I like very little salt in my baked goods… I know some people swear by it, but I find it makes them, well, salty)
1 1/4 cups unsalted butter
1 1/4 cups (10 ounces) light brown sugar*
1 cup plus 2 tablespoons (8 ounces) granulated sugar*
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content

*If you do have a kitchen scale, I’d recommend using it, the measurements were slightly off when I just used the measuring cups.

Here’s what you do:

1. In the bowl of a stand mixer fitted with a paddle attachment cream butter and sugars until light and fluffy.

2. In a separate bowl whisk the flours, baking soda, baking powder, and salt together.

3. Add eggs one at a time, mixing after each one is added to incorporate. Add in vanilla.

4. Slowly add the dry ingredients, stirring gently until they have all been added.

5. Dump in the chocolate chips – I used an entire bag of dark chocolate chips – and fold gently with a spatula to combine.

6. Now for the hard part – transfer into a bowl, press plastic wrap against the dough and put it into the fridge. Forget about it.

7. After 24-36 hours the dough will be rather hard, and a bit crumbly, but scoop out golf-ball-sized amounts of dough, and roll them into balls with your hands – they’ll come together just fine.

8. Place six balls on a cookie sheet lined with parchment paper, and then press down with the heel of your hand to flatten slightly.

9. Bake for 18 minutes – this was perfect in my oven, but yours might be a bit different, you want them just barely browning on the edges, and puffed up in the middle.

10. Place the baking sheet on a wire rack to cool for ten minutes, then remove the cookies from the baking sheet and place on a separate wire rack to cool completely. Repeat from step 7 until you run out of dough.

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