Irresistible Cookie Dough Cookies: A Double Chocolate Dream Topped with Edible Goodness

Prepare yourself for the ultimate dessert experience: Cookie Dough Cookies. These aren’t just any cookies; they’re a decadent fusion of a rich, chewy double chocolate cookie base crowned with a generous dollop of safe, velvety edible cookie dough. Imagine biting into a soft, intensely chocolatey cookie, only to be met with the nostalgic, sweet delight of raw cookie dough, without any of the worries. This recipe takes your favorite childhood treat and elevates it to a gourmet level, promising an unforgettable indulgence that’s far superior to anything you’ll find in a store.

My culinary journey often leads me to recreate and improve beloved classics, and these cookie dough cookies are no exception. Inspired by my popular cookie dough brownies, I set out to craft a cookie that surpasses the ordinary, offering a truly exceptional texture and flavor combination. The secret lies in our carefully prepared edible cookie dough, made with heat-treated flour and entirely free of eggs, ensuring it’s perfectly safe to savor spoonful after spoonful. This detailed guide comes packed with expert tips, clever tricks, and illustrative process photos to make your baking journey effortless and enjoyable. If you’re a devoted fan of cookie dough desserts, this recipe for homemade cookie dough cookies is an absolute must-try!

The Ultimate Cookie Dough Experience: Why You’ll Love These Cookies

These cookie dough cookies offer more than just a sweet treat; they deliver a multi-sensory experience designed to delight every dessert lover. The foundation is a rich, dark chocolate cookie, boasting a perfect balance of crisp edges and a soft, chewy center. But the real magic happens with the generous swirl of edible cookie dough on top. This isn’t just a garnish; it’s a creamy, dreamy layer that provides a delightful textural contrast and a burst of classic cookie dough flavor. Every bite promises the comforting nostalgia of eating raw dough, combined with the sophisticated depth of a perfectly baked chocolate cookie. It’s an ideal dessert for celebrations, a thoughtful gift for friends, or simply a luxurious indulgence for a quiet evening at home. Plus, with our easy-to-follow instructions, you can recreate this bakery-quality masterpiece right in your own kitchen.

Essential Ingredients for Perfect Cookie Dough Cookies

Crafting these extraordinary cookies begins with selecting the right ingredients. For the double chocolate cookies, we rely on high-quality unsweetened cocoa powder to achieve that deep, rich chocolate flavor and dark hue. Room temperature unsalted butter is crucial for achieving a light and fluffy base when creamed with a blend of brown and granulated sugars, contributing to both chewiness and crispness. Large eggs, also at room temperature, help bind the dough and add moisture. As for the star of the show, the edible cookie dough, heat-treated all-purpose flour is non-negotiable for safety. Combined with more room temperature butter, brown sugar, a touch of white sugar, vanilla, and milk, it creates that irresistible, egg-free raw cookie dough texture. Mini chocolate chips are preferred for the edible dough to ensure even distribution and a delightful chocolate burst in every bite.

Expert Tips for Crafting Flawless Cookie Dough Cookies

Achieving bakery-quality results at home is entirely possible with a few key techniques. These tips will guide you to perfection, ensuring your cookie dough cookies are as delicious and beautiful as mine!

• Master Your Flour Measurement: Precision in baking is paramount, especially when it comes to flour. Instead of scooping directly from the container, which can compact the flour and lead to an excessive amount, use the “spoon and level” method. Gently spoon flour into your measuring cup until it overflows, then level it off with the back of a knife. This prevents dry, crumbly cookies that don’t spread properly. Alternatively, for ultimate accuracy, use a kitchen scale to measure flour by weight.
• The Importance of Dough Rest: After mixing your chocolate cookie dough, resist the urge to bake immediately. Allow the dough to rest for at least 10 minutes at room temperature. This brief resting period is crucial as it allows the gluten in the flour to fully hydrate and relax, significantly reducing the chances of your cookies spreading too much in the oven. It contributes to a thicker, chewier cookie with a more defined shape.
• Heat-Treating Flour for Edible Cookie Dough Safety: For the edible cookie dough, ensure your all-purpose flour is heat-treated before use. This crucial step kills any potential bacteria, making the raw flour safe to consume. You can easily do this by spreading the flour thinly on a baking sheet and baking it at 350°F (175°C) for about 6 minutes, or until it reaches 160°F (71°C). Let it cool completely before incorporating it into your cookie dough mixture. This step is non-negotiable for safe edible cookie dough!
• Perfectly Baked Cookies: Bake your chocolate cookies until the edges are just set and appear lightly golden, but the centers still look slightly soft or underdone. This ensures a wonderfully chewy interior once they cool. Overbaking will result in dry, crumbly cookies. Remember that cookies continue to cook for a few minutes on the hot baking sheet after being removed from the oven.
• Cooling is Key: Before adding the edible cookie dough, allow your baked chocolate cookies to cool completely on a wire rack. Attempting to spread the cookie dough on warm cookies will cause it to melt and create a messy result. Patience here will be rewarded with beautifully distinct layers.
• Hands-On Dough Spreading: For the best aesthetic and even coverage, use your hands to gently spread the edible cookie dough onto each cooled chocolate cookie. Your fingers allow for greater control and a more natural, artisanal look compared to using a utensil.

Watch the Magic Happen: Recipe Video

See every step of these incredible cookie dough cookies come to life in our detailed recipe video. From mixing the perfect chocolate cookie dough to gently spreading the edible topping, this visual guide ensures your baking process is smooth and successful. Watch, learn, and create!

★★★★★

5 from 2 reviews

Cookie Dough Cookies

By Stephanie Rutherford

These double chocolate cookies are decadently chewy and crowned with a luscious layer of safe, edible cookie dough.

Print Recipe
Pin Recipe
Leave a Review

Prep Time: 30 mins

Cook Time: 11 mins

Servings: 23 Large cookies

Ingredients

For the Chocolate Cookies

• 2 1/4 cups All-purpose flour
• 1/2 cup Unsweetened cocoa powder
• 1 tsp Baking soda
• 1 tsp Salt
• 1 cup Unsalted butter, room temperature
• 1 1/4 cups Brown sugar, light brown sugar packed
• 1/4 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 2 Large eggs, room temperature
• 1 1/2 cups Semisweet chocolate chips

For the Edible Cookie Dough

• 1 3/4 cups All-purpose flour
• 1/2 tsp Cornstarch
• 1 tsp Salt
• 3/4 cup Unsalted butter, room temperature
• 1/4 cup White granulated sugar
• 1/3 cup Brown sugar, light or dark packed
• 1 tsp Pure vanilla extract
• 1/3 cup Milk
• 1 cup Mini chocolate chips

Instructions

Chocolate Cookies

1. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
2. Using a stand mixer with the paddle attachment or a hand mixer in a large bowl, beat the room temperature unsalted butter, light brown sugar, and white granulated sugar on high speed for approximately 2 minutes. The mixture should become pale, light, and fluffy.
3. Add in the pure vanilla extract and large eggs. Continue to beat on high speed until all ingredients are well combined, scraping down the sides of the bowl as needed.
4. Gradually add the dry ingredients to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
5. Fold in the semisweet chocolate chips using a spatula until they are evenly distributed throughout the dough.
6. Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper. Allow the cookie dough to rest for 10 minutes at room temperature; this helps prevent excessive spreading during baking.
7. Use a large cookie scoop (about 2 ounces or 2 tablespoons) to portion out the cookie dough. Place about 6 cookie dough balls on each prepared cookie sheet, ensuring adequate space between them for even baking.
8. Bake for 11-13 minutes, or until the edges of the cookies are set and the centers still appear slightly soft.
9. Let the baked cookies cool on the hot baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. It is crucial for the cookies to be entirely cool before topping them with edible cookie dough.

Edible Cookie Dough

1. Preheat your oven to 350°F (175°C). Spread the all-purpose flour evenly on a clean baking sheet. Bake for 6 minutes to heat-treat the flour, ensuring it’s safe to consume raw. Let the flour cool completely before proceeding. Once cooled, transfer the flour to a bowl and whisk in the cornstarch and salt. Set aside.
2. In a large mixing bowl, using a mixer, beat the room temperature unsalted butter, white granulated sugar, and brown sugar on high speed for 2 minutes until the mixture is pale and fluffy.
3. Add in the pure vanilla extract and milk. Mix on medium speed until all ingredients are thoroughly combined and smooth.
4. Gradually add the heat-treated dry ingredients (flour, cornstarch, salt) to the wet mixture. Mix on low speed until just combined, taking care not to overmix.
5. Fold in the mini chocolate chips until they are evenly incorporated into the edible cookie dough.
6. Once the chocolate cookies are completely cooled, use a small cookie scoop (about 1 ounce or 1 tablespoon) to scoop the edible cookie dough. Place a ball of edible dough on top of each cooled cookie.
7. Gently use your hands to flatten and spread the edible cookie dough over the entire surface of each chocolate cookie, creating a beautiful and delicious topping.

Notes

Flour Measurement: Always spoon and level your flour, or use a kitchen scale for accuracy. Compacted flour can lead to dense, dry cookies that don’t spread as they should.

High Altitude Baking: If you’re baking at high altitudes, consider adding an extra 2 tablespoons of all-purpose flour to prevent excessive spreading.

Room Temperature Ingredients: For optimal results, ensure all dairy ingredients (butter, eggs, milk) are at room temperature. Take them out of the refrigerator at least 2 hours before you plan to start baking.

Nutrition Information (Approximate Per Serving)

Calories: 392 kcal, Carbohydrates: 49g, Protein: 4g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 265mg, Potassium: 148mg, Fiber: 2g, Sugar: 29g, Vitamin A: 461IU, Vitamin C: 0.05mg, Calcium: 43mg, Iron: 2mg

Frequently Asked Questions About Cookie Dough Cookies

Here are answers to some common questions about making and enjoying these incredible cookie dough cookies:

1. How do I store these cookie dough cookies?

   To maintain their freshness and texture, store your cookie dough cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. If you prefer them chilled, they’re delightful straight from the fridge! You can also freeze them (see next point).

2. Can I make these cookies ahead of time or freeze them?

   Absolutely! Both the chocolate cookie dough and the edible cookie dough can be prepared in advance. The chocolate cookie dough can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw frozen dough in the fridge overnight before baking. The edible cookie dough can be stored in an airtight container in the refrigerator for up to a week, or frozen for up to 1 month. Assemble the cookies after the chocolate cookies are baked and cooled, and the edible dough is at a spreadable consistency. Fully assembled cookies also freeze well for up to 3 months; simply thaw at room temperature or in the refrigerator before serving.

3. Is heat-treating flour really necessary for the edible cookie dough?

   Yes, it is essential! Raw flour can contain bacteria like E. coli. Heat-treating the flour, either by baking it or microwaving it until it reaches 160°F (71°C), effectively kills these potential pathogens, making the cookie dough safe to eat without eggs. Do not skip this critical step for safe consumption.

4. Can I use different types of chocolate chips?

   Certainly! Feel free to customize your cookies. For the double chocolate cookie base, you can use milk chocolate chips, dark chocolate chunks, or even a mix of different chocolates. For the edible cookie dough, mini chocolate chips are recommended for easier spreading and a better texture, but regular-sized chips will also work if you don’t mind a chunkier dough.

5. My chocolate cookies spread too much. What went wrong?

   There are a few common reasons for cookies spreading excessively. Ensure your butter wasn’t too soft (it should be room temperature, not melted or greasy). Precise flour measurement (spoon and level or weigh it) is crucial; too little flour can cause spreading. Chilling the dough for at least 30 minutes, or ideally 1-2 hours, before baking can also help firm up the butter and prevent spreading. Finally, make sure your oven temperature is accurate; an oven that’s too cool can cause cookies to spread before setting.

Variations and Customizations for Your Cookie Dough Cookies

While these cookie dough cookies are perfect as is, they also lend themselves beautifully to creative variations:

• Add Sprinkles: Fold colorful sprinkles into the edible cookie dough for a fun, festive touch, perfect for birthdays or holidays.
• Nutty Delight: For those who love a textural crunch, finely chopped pecans or walnuts can be added to either the chocolate cookie dough or the edible cookie dough.
• Espresso Boost: A teaspoon of instant espresso powder added to the chocolate cookie dough will deepen its flavor and complement the chocolate beautifully.
• Different Cookie Base: While the double chocolate cookie is divine, you could also try topping a classic chocolate chip cookie or a rich peanut butter cookie with the edible cookie dough.
• White Chocolate Dreams: Replace the semisweet chocolate chips in the chocolate cookie with white chocolate chips for a delicious twist, or add white chocolate to the edible cookie dough.

If you’ve loved creating these incredible cookie dough cookies, please don’t forget to leave a star review below! Your feedback helps others discover and enjoy this recipe. Make sure to tag me on Instagram @stephaniesweettreats when you share your delicious creations. For more baking inspiration and sweet ideas, follow me on Pinterest. Happy baking!