Today I felt like some Christmas baking. I was searching on Pinterest and came across this recipe from Sally's Baking Addiction! It sounded amazing, so I figured I had no choice but to make it.
Take a look at her website. Seriously! How tasty does that look?!
So I turned on some Christmas music, put on my holiday apron, and got to work.
I was intrigued by her secret ingredient in the dough. She uses cornstarch because it makes the cookies soft and chewy. Let me tell you, homegirl was not lying. These cookies are crazy good. And then you add cookie dough to the center. My goodness, I could've eaten so many. But these aren't even for me (#39 on my Bucket List), so I resisted.
One really great thing about the cookie dough for the filling, is that it has no eggs in it, so you won't get an upset tummy. Who wants that around Christmas?! That's right, no one.
So here's what you'll need:
*Plus flour
For le Cookies:
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) light brown sugar (or dark brown sugar)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 cup (180g) mini chocolate chips
For the Icing:
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) light brown sugar (or dark brown sugar)
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour
1/2 teaspoon salt
1/4 (60ml) cup milk or cream
1 cup (180g) mini chocolate chips
Directions
For the Cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt.
On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.
Add the chocolate chips and mix for about 5 seconds until evenly disbursed. I used 1/2 cup each of mini semi-sweet chocolate chips, and milk chocolate chipits. Personally I love the taste of milk chocolate.
Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (2+ hours preferred for thicker cookies) and up to 2 days. Chilling is mandatory for this cookie dough. I chilled mine for 2 hours.
For the Icing: In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.
Switch the mixer to medium speed and add the brown sugar. Beat until combined, scraping down the sides and bottom of the bowl as needed. On low speed, add the vanilla, flour, and salt.
Beat until everything is mixed; the dough will be thick and heavy*.
* I was a little worried when the batter was supposed to be "thick and heavy", because I didn't think the photo on the right looked that way. But don't worry, it turns out great after adding the milk!
Add the milk and beat on low for 30 seconds to fairly mix it in. Then switch to high and beat for at least 2 minutes until combined and very creamy.
See! Beauty!
Gently fold in chocolate chips. Set aside at room temperature until ready to use.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. *Sally says that silicone mats are better, because the grippy surface prevents the cookies from spreading out too much! That's what I personally used, but parchment paper would still work.
Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Roll balls of dough, about 1 Tablespoon of dough each, into balls.
Bake for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven.
Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely before sandwiching.
Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely before sandwiching.
Sandwich dollops of cookie dough frosting between two cooled cookies, creating sandwiches.
Store in an airtight container in the refrigerator for up to 3 days. Baked cookies (without frosting between them) freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. The frosting can be made 1 day in advance - cover tightly and store in the refrigerator.
Store in an airtight container in the refrigerator for up to 3 days. Baked cookies (without frosting between them) freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. The frosting can be made 1 day in advance - cover tightly and store in the refrigerator.
I had one and it was dannnng tasty! So if you feel like a sweet treat, give these babies a try! (And try not to eat the whole batch). They won't disappoint! :)
Happy Tuesday!
Love,
Lo
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