Cookie Dough Cookies are the rich, thick and doughy chocolate chip cookies that any cookie dough lover needs in their life!
Confession time...my name is Lee-Ann and I love raw cookie dough. So much. More than I should. So I decided to create a fun and easy cookie dough recipe that satisfied that craving.
The internet is full of classic chocolate chip cookie recipes, and we all have our family favourite cookie recipe. Still, this one is different because it's specifically designed to give you a bakery-style brown sugar cookie where the outer layer is cooked but the middle is dense, chewy bites of cookie dough. Cookie dough cookies!
Table of Contents
Why you will love this recipe
- no raw flour or egg
- no chilling required
- edible cookie dough!
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- plain flour - all-purpose flour
- baking powder
- salt
- light brown sugar
- salted butter
- an egg
- vanilla extract
- chocolate chips - I used milk chocolate chips
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- Salted butter - can sub with unsalted butter with an extra pinch of salt
- Milk chocolate chips - can sub with your favourite flavour of white or dark chocolate chips
- Combine flour, baking powder and salt.
- Cream together the butter and brown sugar.
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- Add the egg and vanilla.
- Stir in chocolate chips, then fold in flour mixture.
- Roll dough into balls, place on a baking sheet, then bake.
- Remove from oven, reshape the cookies by swirling them using a glass or similar, then leave on the baking sheet to set.
Top tips for the best result
- The short (but hot) bake time is what leaves the centre of these cookies so doughy. Make sure to use a timer.
- Reshaping the cookies while they are hot from the oven by spinning/swirling them using an upturned glass or cookie cutter not only makes them perfectly round, it also pushes in the edges of the cookies to make them lovely and thick all the way to the edge.
- Leaving them to rest on the cookie sheet after baking is also an important step. If you try to move them too early, they will break up because they are not set in the middle. They need time to firm up.
Storage
Store these (cooled) cookie dough cookies in an airtight container in the fridge for up to 3 days.
Serving suggestions
- I like to eat these cookies straight from the fridge so the centre is like cold cookie dough.
- BUT. If you take one out of the fridge and pop it in the microwave for 5 to 7 seconds, the middle goes all melty...just a suggestion!
Blueberry and Lemon Cookies - thick, chewy, cafe-style cookies stuffed with the sweetness of blueberries, white chocolate chips and fresh lemon taste that you can make at home.
Lemon Curd Cookies - rich, buttery shortbread cookies with a zesty addition of lemon curd in the centre.
📖 Recipe
Cookie Dough Cookies
Ingredients
- 220 g plain flour (all-purpose flour) sifted
- ½ teaspoon baking powder sifted
- ¼ teaspoon salt
- 150 g salted butter room temperature
- 160 g light brown sugar
- 1 large egg
- 2½ teaspoons vanilla extract
- 150 g chocolate chips I used milk chocolate
Watch me make this recipe
Instructions
- Preheat oven to 220℃.
- Line 2 baking sheets with parchment paper and set aside.
- Whisk together plain flour, baking powder and salt, then set aside.220 g plain flour (all-purpose flour)½ teaspoon baking powder¼ teaspoon salt
- In a large bowl, combine butter and brown sugar. Using an electric mixer, beat together until light and fluffy.150 g salted butter160 g light brown sugar
- Add the egg and vanilla and beat until just combined.1 large egg2½ teaspoons vanilla extract
- Swap to a silicone spatula (or similar) and stir in chocolate chips, then fold in flour mixture.150 g chocolate chips
- Roll dough into balls (roughly ¼ cup of mixture), place on prepared baking sheet, leaving space for cookies to spread. Bake for 5 minutes (set a timer).
- For consistent results, bake one sheet at a time (see my notes).
- Once baked, remove from oven and immediately place a large drinking glass (see my notes) upside down over each cookie and move it in a circle to spin the cookie around inside the glass and push in the edges.
- Leave the cookies on the baking sheet for 20 - 30 minutes to firm up and set.
Notes
- Using damp hands to roll the cookie dough balls will help to keep the mixture from sticking to your hands.
- These cookies will spread as they cook. I would recommend only baking 6 per baking sheet. This will leave room for them to spread, plus spin (reshape) the cookies once they are cooked.
- If you have an average-width oven like me and can only fit 2 cookie sheets by putting them on different oven racks, you will get a more consistent result if you bake one batch at a time.
- To reshape the hot cookies you can use a glass, ramekin, scone cutter or cookie cutter. The key is to use something that is just a little larger than the cookies.
- Reshaping (spinning) the cookies pushes in the edges, which helps make the cookies thick and doughy all the way to the outside edge. For this technique to work, the cookies must be straight out of the oven.
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