I swear one of my husband’s pet peeves is how technologically unsavvy I am…and purely when it comes to tech lingo. For the life of me, I cannot stop calling my laptop charger a battery, no matter how many times he corrects me. I do realize this can be confusing when I say, “Crap! I forgot to bring my battery with me!” when I’m sitting there typing away on my laptop with no apparent difficulty or loss of function. But come on, details, details.
Also, who the heck thought it was a good idea to call PCs “PCs” and not call other laptops (like Macs) PCs?? Here’s my thinking: PC means personal computer, so if I have any sort of computer, it’s my PC, right?! Who’s with me? No one. Well that’s OK. I’ll fight these battles alone.
Maybe your current pet peeve is how many cookie dough recipes I’ve been posting ever since buying The Cookie Dough Lover’s Cookbook. Well tough (cookies)! I cannot get enough cookie dough. Doesn’t matter how many times per
This recipe is the best of both worlds because you get chocolate chip cookie dough (yum) sandwiched between two chocolate chip cookies (double yum). Enjoy!
Start by stirring up your cookie dough. No funny business.
Place cookies on a lined baking sheet and slightly flatten with your fingers or the bottom of glass.
Bake for 9 to 11 minutes, or until edges start to brown.
Meanwhile, stir up eggless cookie dough for the filling.
Throw a dollop of cookie dough filling between two cooled cookies.
Now it’s time to smoosh those cookies together until the filling reaches the edges. (Apparently “smoosh” is not a real word, but that’s exactly what you need to do in this step.)
Keep filling, smooshing, and eating.
Chocolate Chip Cookie Dough Sandwich Cookies
Makes 20 sandwiches
3/4 cup unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mini semisweet chocolate chips
For Cookie Dough:
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 cup heavy cream or milk
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
To make the cookies, beat the butter and sugars until light and fluffy, about 3 minutes. Add the eggs and vanilla, and beat for another minute. Add the flour all at once, and sprinkle the baking soda and salt on top. Mix by hand just until combined. Stir in the chocolate chips. Chill the dough for about an hour.
Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat mat or parchment paper. Roll the cookie dough into tablespoon-sized balls, and flatten slightly with your fingers or the bottom of a glass. Bake for 9 to 11 minutes, or until the edges start to brown. Cool.
Meanwhile, make the eggless cookie dough filling. Beat the butter and brown sugar together until light and fluffy, about 2 minutes. Mix in the flour, powdered sugar, and salt until incorporated. Add the cream (or milk) and vanilla. Beat for a minute until mixed. Stir in the chocolate chips until evenly distributed.
Throw a tablespoon-sized dollop of cookie dough filling between two cooled cookies. Lightly press the cookies together until the filling reaches the edges. Repeat with the remaining cookies.
Adapted from The Cookie Dough Lover’s Cookbook