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.