Chocolate Chip Cookie Dough CupcakesFoodista
1 cup cookies
2 1/4 all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
3/4 cup brown sugar
1 cup unsalted butter (melted and slightly cooled)
2 large egg yolks (beaten)
1 teaspoon vanilla extract
2 cups chocolate chips (I used mini)
1 cup cupcakes (: ¾, 1 ½ sticks unsalted butter, softened)
3/4 cup light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
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1For Cookies: Whisk flour, baking soda, and salt.
2In separate bowl, mix sugars, butter, yolks and vanilla.
3Add wet ingredients to dry ingredients and mix until combined.
4Add chocolate chip and mix until incorporated/distributed.
5Using a teaspoon, scoop cookie dough into small balls.
6Place in a zip-lock bag or airtight container that can go in the freezer. Freeze until solid.
7Bake the left over dough in the form of mini cookies for a little cupcake accessory.
8Preheat oven to 375 and bake for 15 minutes.
9Let cookies cool for 2 minutes and then transfer to cooling rack to continue cooling.
10Preheat oven to 350.
11Whisk flour, baking powder and salt.
12Beat butter until smooth and add sugar beating until light and fluffy.
13Add eggs one at a time, beating until combined each time.
14Mix in flour mixture, alternating with milk and vanilla, beginning and ending with flour.
15Using an ice cream scoop, scoop batter into prepared cupcake pan.
16Get cookie dough balls out of the fridge and place in cupcake, pushing down into center of batter.
17Bake for 20 minutes.
18When checking to see if done, make sure not to put your toothpick in the middle or you'll get cookie dough.
19Transfer to cooling rack.
20Frost with chocolate buttercream, chocolate swiss meringue or chocolate ganache.
PER SERVING *
|Calories1570Calories from Fat750|
|% DAILY VALUE*|
|Calories from Fat750|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.