Small Batch Chocolate Chip Cookie Dough Cupcakes Food

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a medium sized bowl, whisk butter and both sugars until well combined (at least 1 full minute). Add the egg yolk and vanilla, whisking until combined. Remove the whisk, but first, tap it on the side of the bowl to allow any excess to drip into the bowl.
• Measure out 1/2 cup of flour by fluffing the flour with your measuring cup, scooping a heaping portion and leveling it off with the back of a knife. Sprinkle the 1/2 cup flour over the top of the wet ingredients, sprinkle the baking soda and salt over the flour. Using a rubber spatula, stir until combined. If the dough seems really wet you can stir in 1-2 additional tablespoons of flour until it reaches a cookie dough consistency. Stir in the chocolate chips.
• Scoop the dough into 2 tablespoon mounds. Place on the baking sheet a few inches apart (you should have 6 dough balls). If desired, press some additional chocolate chips onto the tops. Make sure the dough balls are mounded higher rather than wider to ensure they won't spread too thin. Bake for about 9-12 minutes*, until the edges are set and the centers still slightly under baked. Place the baking sheet on a wire rack and let the cookies cool and firm up.

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Heat oven or toaster oven to 350°F.
• Beat butter and sugars together in small bowl until creamy. Add egg yolk and vanilla; beat until well mixed.
• Combine flour, baking soda and salt in another small bowl. Add flour mixture and chocolate chips to butter mixture. Stir, by hand, until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 9-11 minutes or until edges are light golden brown.

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars in another large bowl with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg to the butter mixture, beating to incorporate, then beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 balls of dough onto the prepared baking sheet (about 1 heaping tablespoon per dough ball) and place them about 2 inches apart. Bake until the cookies are golden but still soft in the center, 11 to 13 minutes. Let the cookies cool for a few minutes on the baking sheet, then transfer them to a wire rack to cool completely.

SMALL BATCH CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

Steps:

• Using your hand-held mixer or stand mixer fitted with a paddle attachment, cream together the unsalted butter, granulated sugar, light brown sugar, and vanilla until light and fluffy.
• Add in the heat treated all-purpose flour, salt, and whole milk, mixing until just combined. If the cookie dough seems a little dry, you may add in 1/2-1 teaspoon of milk.
• Fold in the mini semi-sweet chocolate chips, then cover and chill in the fridge until ready to use.
• Adjust your oven rack to the 2nd level position (just above center). Preheat your oven to 350ºF and line a cupcake tin with 6 cupcake liners. I placed mine in the middle section of the tin.
• Using your hand-held mixer or stand mixer fitted with a paddle attachment, mix together the all-purpose flour, baking powder, salt, unsalted butter, granulated sugar and egg on medium-high speed until well blended (about 1 minute). Scrape down the sides of the bowl as needed.
• Add in the vanilla extract and milk, and mix until just combined (about 30 seconds). The batter should be easily scoopable and on the thinner side, but not runny.
• Using a medium-size cookie scoop (or a serving spoon and regular size spoon), evenly divide the batter into the cupcake liners.
• Bake for 18-20 minutes at 350ºF. They should be a nice golden yellow color with a slight dome to the top.
• Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before filling with the chocolate chip cookie dough and topping with the chocolate chip cookie dough buttercream frosting.
• Using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter, light brown sugar, and vanilla extract on medium-high speed until smooth and creamy.
• Reduce the mixer speed to low and add in the sifted powdered sugar, heat treat all-purpose flour, and salt mixing until combined. Scrape down the sides of the bowl as needed.
• Add in the whole milk starting with just 1 tablespoon. If you prefer a softer, creamier frosting, add in the 2nd tablespoon of milk. Fold in the mini semi-sweet chocolate chips.
• Core out the center of each cupcake about 1 inch in diameter. Scoop and roll a little of the chocolate chip cookie dough into a 1 inch ball, then gently press it into the center of each cupcake.
• Fill a medium size piping bag fitted with the Wilton 1A decorating tip (or one of your choosing) and pipe the frosting onto the top of each cupcake. If desired, top with a few extra mini semi-sweet chocolate chips.