Chocolate Cookies with Edible Cookie Dough Topping Recipe

Introduction

Cookie Dough Cookies bring together the rich taste of chocolate cookies and the fun, creamy texture of edible cookie dough topping. This unique treat offers a delightful contrast between a warm cookie base and a cool, soft cookie dough finish.

Ingredients

• 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 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
• 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

1. Step 1: Prepare the chocolate cookie dough by sifting together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
2. Step 2: In a large bowl, beat the butter, brown sugar, and white sugar with a mixer on high speed for 2 minutes until pale and fluffy.
3. Step 3: Add vanilla extract and eggs to the butter mixture and beat on high until combined. Slowly mix in the dry ingredients on low speed until just combined.
4. Step 4: Fold in the semisweet chocolate chips on low speed gently. Preheat the oven to 350℉ (175℃) and line two cookie sheets with parchment paper.
5. Step 5: Let the cookie dough rest for 10 minutes to reduce spreading. Using a large cookie scoop (about 2 tablespoons), place 6 dough balls on each cookie sheet.
6. Step 6: Bake for 11-13 minutes, until the edges are set but the centers remain slightly undercooked. Let cookies rest on the hot pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: To make the edible cookie dough topping, place the flour on a baking sheet and bake at 350℉ for 6 minutes to heat-treat. Let it cool completely.
8. Step 8: In a bowl, combine the cooled flour, cornstarch, and salt. In a separate large bowl, beat the butter, brown sugar, and white sugar on high speed for 2 minutes until fluffy.
9. Step 9: Mix in vanilla extract and milk on medium speed until smooth, then gradually add the dry ingredients mixing on low until combined.
10. Step 10: Fold in mini chocolate chips on low speed. Using a small cookie scoop (about 1 tablespoon), scoop cookie dough onto each cooled chocolate cookie. Press and flatten gently with your hands to cover the cookie.

Tips & Variations

• Heat-treating the flour in the edible cookie dough is essential to ensure safety, so don’t skip that step.
• For a richer cookie dough, substitute half the milk in the edible dough with cream.
• Try adding chopped nuts or a sprinkle of sea salt on top for texture and flavor contrast.
• If you prefer, use peanut butter chips or white chocolate chips instead of semisweet chips for a different twist.

Storage

Store the cookie dough cookies in an airtight container in the refrigerator for up to 3 days. Because of the edible cookie dough topping, it’s best enjoyed fresh. Reheat cookies briefly in the microwave (10-15 seconds) before serving if you prefer them warm but avoid heating the topping too much to keep its texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw?

Yes! The flour is heat-treated by baking before mixing to kill any harmful bacteria. Additionally, this dough contains no raw eggs, making it safe to consume raw.

Can I make the cookie dough topping ahead of time?

Absolutely. You can prepare the edible cookie dough topping a day in advance and store it in an airtight container in the fridge. Bring to room temperature before using for easier scooping and spreading.

Chocolate Cookies with Edible Cookie Dough Topping Recipe

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★★★★★

4.9 from 112 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 12 cookies 1x

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Description

Indulge in the best of both worlds with these Cookie Dough Cookies—a rich, fudgy chocolate cookie base topped with a luscious, safe-to-eat edible cookie dough. Perfect for those who crave a double-dose of chocolatey goodness with the fun texture contrast of soft cookie dough atop a freshly baked chocolate cookie.

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Ingredients

Scale 1x2x3x

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

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

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Instructions

1. Prepare Chocolate Cookie Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside to ensure even distribution of leavening and cocoa flavor.
2. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, light brown sugar, and white granulated sugar on high speed for 2 minutes using an electric mixer until the mixture becomes pale and fluffy, which incorporates air for a tender crumb.
3. Add Wet Ingredients to Cookie Base: Add the pure vanilla extract and room temperature eggs to the butter-sugar mixture and beat on high speed until completely combined, ensuring an emulsified dough.
4. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined to avoid overmixing, which can toughen the cookies.
5. Mix in Chocolate Chips: Fold in the semisweet chocolate chips gently on low speed until evenly distributed throughout the dough.
6. Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
7. Rest and Portion Dough: Let the cookie dough rest for 10 minutes to help reduce spreading during baking. Using a large cookie scoop (about 2 oz or 2 tablespoons), scoop 6 cookie dough balls onto each prepared baking sheet, spacing them to allow for spreading.
8. Bake the Chocolate Cookies: Bake in the preheated oven for 11-13 minutes, or until the edges are set but the centers still look slightly underbaked for a chewy texture.
9. Cool the Cookies: Let the cookies rest on the hot baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step helps cookies firm up and prevents breakage.
10. Prepare Flour for Edible Cookie Dough: Preheat oven to 350°F (175°C). Spread the all-purpose flour on a baking sheet and bake for 6 minutes to heat-treat the flour, making it safe for raw consumption. Cool the flour completely before using.
11. Mix Dry Ingredients for Cookie Dough: In a bowl, combine the cooled flour with cornstarch and salt. Set aside.
12. Cream Butter and Sugars for Edible Dough: In a large mixing bowl, beat the unsalted butter, white granulated sugar, and brown sugar on high speed for 2 minutes until pale and fluffy.
13. Add Vanilla and Milk: Mix in the pure vanilla extract and milk on medium speed until well combined, creating a smooth base for the edible cookie dough.
14. Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and mix on low speed until just combined to avoid developing gluten.
15. Fold in Mini Chocolate Chips: Mix in the mini chocolate chips on low speed until evenly distributed through the dough.
16. Assemble Cookie Dough Topping: Using a small cookie scoop (about 1 oz or 1 tablespoon), scoop edible cookie dough balls and place one on top of each cooled chocolate cookie. Gently flatten the cookie dough over the entire surface of each cookie with your hands, creating a generous topping layer.

Notes

• Resting the chocolate cookie dough before baking helps prevent excessive spreading and maintains a thicker cookie texture.
• Heat-treating the flour by baking it in the oven ensures that the edible cookie dough is safe to eat raw.
• Use room temperature butter and eggs to ensure proper dough consistency and better mixing results.
• For best texture, do not overbake the chocolate cookies; they should appear slightly underdone in the center when removed from the oven.
• Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week due to the edible cookie dough topping.
• Optionally, refrigerate assembled cookies briefly if the cookie dough topping feels too soft before serving.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cookie dough cookies, chocolate cookies, edible cookie dough, chocolate chip cookies, dessert recipes