OK, that sounds worse than it really was. I actually dropped off all but 6 of these delicious decadencies (yup, just made up that word) for our church's shelter feed. I wanted to remove temptation from our house. But I left those 6 for dinner with our friend. And, yes, we each ate two of these ... nevermind that means 4 cookies each.
Chocolate Chip Cookie Dough Sandwiches
Cookies
3/4 cup butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs
2 tsp. vanilla extract
2 cups flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups semisweet chocolate chips
Cookie Dough
1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup flour
1/2 cup powdered sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips
In a large mixing bowl, beat together butter and sugars until no lumps remain. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in mini chocolate chips. Cover, and refrigerate dough for at least 1 hour or overnight.
3/4 cup butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs
2 tsp. vanilla extract
2 cups flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups semisweet chocolate chips
Cookie Dough
1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup flour
1/2 cup powdered sugar
1/4 tsp. salt
1/4 cup milk
1 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips
In a large mixing bowl, beat together butter and sugars until no lumps remain. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in mini chocolate chips. Cover, and refrigerate dough for at least 1 hour or overnight.
Preheat oven to 350°F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks. Place disks about 2 inches apart on parchment- or Silpat-lined baking sheets. Bake for 9 to 11 minutes, or until cookie edges are slightly golden brown. Let cookies cool on baking sheet for about 5 minutes. Transfer to a wire rack, and cool completely.
To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add milk and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips.
To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies. Makes about 20-24 sandwiches.
(Sandwiches can be stored refrigerated in an airtight container, for up to 3 days. Let them sit at room temperature for 30 minutes before serving.)
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