Cookie Dough Cookies Recipe

Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, baking soda, and salt. Set aside.
1 and ¼ cups (150g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and no lumps remain.
6 Tablespoons (85g) unsalted butter, ⅔ cup (134g) firmly packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
With the mixer on low, slowly add the dry ingredients to the wet ingredients, mixing thoroughly until completely combined. Add the mini chocolate chips and mix again on low until evenly dispersed.
⅓ cup (75g) mini semi-sweet chocolate chips
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough onto the prepared baking sheet. Bake for 10-11 minutes until sides just begin to brown. Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely before topping with frosting.

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.

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.
¼ cup (57g) unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon milk or cream, ¼ 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.
1 cup (120g) powdered sugar
Reduce the mixer speed to medium. Divide the ½ cup of reserved cookie dough in half and leave the rest of the cookie dough in the refrigerator. Working with one half of the reserved dough, 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.
½ 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.

When the cookies are completely cool, roll the remaining cookie dough into a log (it does not have to be perfect) and portion into as many pieces as you have cookies. Roll them into balls and set them aside.
Using a small offset spatula, top each cookie with the cookie dough frosting, then sprinkle with mini chocolate chips (if desired) and place a ball of cookie dough on top of each cookie before the frosting sets.