6Tablespoons(85g) unsalted buttersoftened to room temperature
½cup(100g) firmly packed brown sugar
2Tablespoons(25g) granulated sugar
2 and ½Tablespoons(38mL) pasteurized egg whites2at room temperature
1Tablespoonvanilla extract
½cup(112g) mini semi-sweet chocolate chips
COOKIE DOUGH FROSTING
½cup(113g) unsalted buttersoftened to room temperature
2teaspoonsvanilla extract
2teaspoonsmilk or cream
½teaspoonsalt
2cups(240g) powdered sugar
1cupreserved cookie dough
Instructions
COOKIE DOUGH
In a small bowl, sift together the heat-treated flour, cornstarch, and salt. Remove any large chunks of flour that may remain. Set aside.
1 and ⅛ cup (135g) heat-treated flour1, 1 teaspoon (3g) cornstarch, ½ teaspoon salt
In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the brown sugar and granulated sugar and continue to beat until smooth.
6 Tablespoons (85g) unsalted butter, ½ cup (100g) firmly packed brown sugar, 2 Tablespoons (25g) granulated sugar
Add the egg whites and the vanilla and beat again on medium-high speed until smooth.
2 and ½ Tablespoons (38mL) pasteurized egg whites2, 1 Tablespoon vanilla extract
Slowly add the dry ingredients and mix until everything is combined, then add the mini chocolate chips and mix again until evenly dispersed.
½ cup (112g) mini semi-sweet chocolate chips
Refrigerate or freeze cookie dough for 15 minutes, or until the dough is easy to handle.
COOKIE DOUGH BUTTERCREAM
In a medium size bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy, about 2-3 minutes. Add the vanilla, milk, and salt and mix until combined, scraping down the sides of the bowl as needed.
½ cup (113g) unsalted butter, 2 teaspoons vanilla extract, 2 teaspoons milk or cream, ½ teaspoon salt
With the mixer on low, slowly add the powdered sugar. Once incorporated, turn the mixer to high to let the frosting get light and fluffy (at least 5 minutes). The frosting will become lighter in color as air incorporates into it.
2 cups (240g) powdered sugar
Reduce the mixer speed to medium. Divide the 1 cup of reserved cookie dough in half. Working with one half, break the cookie dough into quarter-size chunks and add to the frosting a few at a time. Continue to mix on medium speed until all the chunks are added, then turn the mixer to high and mix until the chunks disappear and are completely blended into the frosting.
1 cup reserved cookie dough
Break the remaining half of the reserved cookie dough into quarter-size chunks, and add all of the chunks at one time to the bowl, and mix on medium speed until just incorporated.
Notes
Heat treated flour: place flour on a baking sheet or in a baking pan and bake at 300ºF (149ºC), checking the internal temperature at 2 minute intervals, and looking for a uniform 165ºF (74ºC) internal temperature for safety. Alternatively, you can heat the flour in the microwave on HIGH in 30 second increments, then stir before checking for a uniform 165ºF (74ºC) internal temperature. Allow heat-treated flour to cool, then sift to remove any large chunks. It is now ready to use.
Pasteurized egg whites: I prefer to purchase pasteurized egg whites in a carton at my grocery store (near where the eggs are sold). Alternatively, you can pasteurize the egg whites yourself– consider this tutorial. If you’d rather not use egg whites at all, use 1 Tablespoon of cornstarch whisked with 2 and ½ Tablespoons room temperature milk (whole is best, but lower fat or non-dairy will work, too).
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.