Cookie dough cookies are the dream cookie! Baked cookie on the outside and cookie dough in the center!
I have this same dilemma every time I make cookie dough for cookies. I get to the point where I’m ready to bake the cookies and I just about can’t put the pan in the oven. I go back and forth with myself. I taste the raw dough and think, “These cookies are never going to be as good as this dough!” They rarely are. What is it about raw dough that just always tastes so much better than it’s baked version of itself?! (Cue the salmonella lecture in the comments.)
The idea is so darn simple and absolutely genius. You take a large mound of cookie dough and bake it at a really high temperature for a short period of time. The high temp will create a crust around the cookie leaving the inside under-baked and doughy.
When these cookies cool if feels like you are eating a cookie that has been stuffed with cookie dough. I’m telling you, The Cookie Dough Cookie, it is perfection! I am obsessed. I decided to use her technique on my favorite easy chocolate chip cookie to create my own version of the Cookie Dough Cookie.
Okay, I always feel like I have to be a buzzkill on these recipes and have the raw egg disclaimer. I feel it is my duty as a recipe writer to discuss the risk of raw eggs. If you are concerned about consuming raw or under-cooked egg, please look for pasteurized eggs in the store.
Brands like, Safest Choice, are easy to find in the grocery store. Pasteurized eggs have gone through a process of heating that kills bacteria to reduce the risk of food-borne illness. Here’s the thing, the risk of getting sick from eating raw egg is really tiny.
We are all overly paranoid, and you don’t even want to know how much raw egg I consume. BUT if you are concerned or have a weak immune system, then definitely seek out those pasteurized eggs if making recipes like this one.
I use a really big scoop when I make my cookies. It is about 2 oz so if you don’t have one you could also use a 1/4 cup measuring cup. You could also make the cookies smaller if you like, but they will likely cook faster so you may need to reduce the baking time.
I also think it is worth noting that these cookies will be really difficult, almost impossible to handle, when they come right out of the oven. I suggest letting them cool directly on the baking sheet for at least 20 minutes to let them solidify. You could also just get a fork out and eat one right off the cookie sheet if you have no self control. No judgement.
- 1 stick (1/2 cup, 4 oz, 113 gr) unsalted butter, room temperature
- 3/4 cup brown sugar, lightly packed (light or dark brown sugar will work, but I prefer dark brown)
- 1 large egg (use a pasteurized egg if you are concerned about consuming under-cooked egg)
- 1/2 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/4 cup all-purpose flour
- 1 cup chocolate chips
- Reheat the oven to 500F.
- In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream together the butter and the brown sugar until light and fluffy, about 1 minute.
- Add the egg and vanilla and continue creaming for about 1 minute. Scrape down the bowl.
- Add the baking powder, kosher salt, and all-purpose flour into the bowl. Mix until the dry ingredients is just almost incorporated. You will finish mixing it in when you add the chocolate chips.
- Add the chocolate chips to the bowl and mix them in with a rubber spatula or spoon. Do not over-mix.
- Use a large scoop, or a 1/4 cup measuring cup, to scoop large rounded mounds of dough onto a baking sheet. Flatten the dough out slightly with the palm of your hand. Top each piece of dough with more chocolate chips if desired and a sprinkle of coarse salt.
- Bake at 500F for 4 1/2 to 5 minutes. Remove the cookies from the oven and let them sit on the baking sheet to cool, at least 20 minutes. They will be very difficult to handle when warm but will solidify when cooled.
- Store the cookies in an airtight container in the refrigerator of up to 3 days.