I’d like to give myself a little pat on the back for this one….because I can take credit, can’t I? Afterall, I came up with the idea to mesh two great recipes into one.
Buuuut…back to the title. Genius? Wanna see the proof that I’m not lying? People, these MAY be genius material!
Yep. Maybe you’re not convinced yet. Well, let me show the math it takes to get to the end result. Maybe that’ll help you.
TWO (2) of Alton’s chocolate chip cookies
a slathering of cookie dough cream cheese filling
ONE (1) perfect Dare-I-Say-Genius-Chocolate-Chip-Cookie-With-Cookie-Dough-Cream-Cheese-Filling (and let me answer the question posed in its name…yes, it’s genius!)
Still not convinced? Maybe some more pictures will do the trick.
Still not convinced? Well, I do have an answer for you. It’s one word – therapist! Seriously, if you aren’t convinced, I don’t know what’s wrong with you (with all due respect!)!
I made these lovely creations for a party Rachel was attending. When she tasted the finished product, she said I had out-down myself. Now that’s a compliment. When Rob tasted them, his eyes nearly rolled back…they were that good! But now I ask you, how could they not be?! I mean, cookie dough lovers rejoice…this recipe is for you!
*As a note, if you really wanted to, you could just make these cookies (if so, don’t freeze-roll-freeze-slice-bake, but rather freeze-scoop-bake). I’d venture to say they’re better than the (Supposedly) Perfect Browned Butter Chocolate Chip Cookies. Actually, I’d say they are. And of course, you could also just make this filling and use it as a dip, as it was originally created to be used for. And if you did either of these options, I’d still respect you. Because they’re perfectly good on their own, of course. But why would you do that when you can combine them?!!?!?!?!? Really, it’s not even a choice, if you ask me. But do as you please (but really?!?!?!?!?!).
Adapted from Food Network and How Sweet It Is
For the cookies:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
1 tablespoon milk
1 tablespoon heavy cream
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
For the filling:
½ cup butter
1/3 cup brown sugar
8-oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
¾ cups chocolate chips
Make the cookies: Melt the butter in a heavy-bottom medium saucepan over low heat, swirl the butter to make sure it doesn’t burn. You don’t want to overcook it. Remove from heat. While butter is melting, sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in your main mixing bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Let sit for a couple of minutes to let the flavors blend. Mix again. Let sit another minute. Add the egg, yolk, milk, heavy cream, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Mix in the chocolate chips.
Chill the dough in the freezer for about 20 minutes. Take out of the freezer, and using waxed paper to wrap the dough in, form about 1.5 inch logs out of the dough (you will have several logs). Chill in freezer for 15 more minutes. Preheat oven to 375 degrees Fahrenheit, meanwhile.
Slice off evenly cut rounds of dough from the logs (if you aren’t using a log, keep it in the freezer). Place on baking sheets and bake until just golden brown (4.5 minutes in convection oven was perfect). Let cool on sheets for several minutes and then transfer to wire racks. Before placing more dough on sheets, let the sheets cool (place in fridge, if you want).
Make filling: Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Remove from heat, add vanilla, and let cool a bit.
Cream together cream cheese and powdered sugar until combined. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined.
In food processor, crush chocolate chips slightly (the chips, for the most part, will still hold their shape). Beat crushed chocolate chips into cream cheese mixture.
When cookies are completely cooled (you may refrigerate them to speed up the process), take one cookie and slather on some filling (the amount, my friend, is up to you!). Top with another cookie. Repeat with remaining cookies to make the rest of the sandwiches.
*For the cookies: If you don’t have bread flour, use all-purpose. You can also use 2 tablespoons milk in place of the combination of 1 tablespoon milk and 1 tablespoon heavy cream if need be.
Enjoy these genius cookie creations!