I. LOVE. COOKIES!
So, obviously, I'm gonna participate in an event called #cookieweek
(especially when it's orchestrated by some of my best blog buds!)
Welcome to #cookieweek my fellow cookie monsters! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board! Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!
Funny fact: these cookies are, in my opinion, best chilled. Which goes against most of my cookie preferences. But for whatever reason, the combo of cookies plus cookie dough just tastes better cold.
So, take a bite. A big bite. A bite that will cut through delectable cookies, a bite of sea salt, and a creamy, decadent, browned butter (eggless) cookie dough filling. It's like an experience. Possibly a healing one. I mean, I'm not saying these cookies will fix you but...ya know...I'm not saying they won't either.
Now, continue on past the recipe for an amazing #cookieweek GIVEAWAY and keep an eye out the rest of this week for more #cookieweek goodness!!
Brown Butter Chocolate Chip Cookie Dough Sandwich Cookies
Author: Kayle, "The Cooking Actress"
Adapted from The Cookie Dough Lover's Cookbook: Cookies, Cakes, Candies, and Moreand Bakery Style Chocolate Chip Cookies
Makes about 20 cookie sandwiches.Ingredients:
- 2 sticks (or 1 cup or 16 tbsp.) unsalted butter, browned
- 3/4 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tbsp. vanilla extract
- 1 tsp. baking soda
- 3 and 1/4 cups all purpose flour
- 1/4 tsp. salt
- 1 and 1/2 cups chocolate chips
- Optional-sea salt (such as fleur de sel) for sprinkling on top of half the cookies
- 1 stick (or 1/2 cup or 8 tbsp.) unsalted butter, browned then solidified
- 1/2 cup light brown sugar, packed
- 1/4 cup all purpose flour
- 1/2 cup powdered sugar
- heaping 1/4 tsp. fine sea salt (or table salt)
- 2 tbsp. milk (skim is fine)
- 1 tsp. vanilla extract
- How to brown butter: In a (preferably light colored) saucepan, melt butter over medium heat and whisk constantly as it foams and bubbles and eventually brown bits form. Remove from heat and pour into a large heatproof bowl, or the bowl of a stand mixer, and let sit for 5 minutes.
- Add sugars to the browned butter and beat on low speed for a couple minutes. Let cool to room temperature.
- In a medium bowl whisk together flour, baking soda, and salt.
- On low speed beat eggs, one at a time, into the butter mixture.
- Mix in vanilla.
- Slowly mix in dry ingredients until combined.
- Stir in chocolate chips.
- Cover with plastic wrap and refrigerate for 3-72 hours.
- Once ready to scoop, let the chilled dough sit at room temperature for 15 minutes, if needed, to scoop the dough more easily.
- Prepare baking sheet(s) with parchment paper or silpat. Preheat oven to 350 degrees.
- Scoop out about 2 tbsp., or using a medium cookie scoop, cookie dough balls and place on prepared baking sheet(s), leaving ample space in between. If using, sprinkle sea salt on top of half the dough mounds (there should be about 40 in all).
- Bake 9-12 minutes, until golden on the outside but slightly undercooked in the middle. Cool on sheet for 5 minutes, then move to a rack to cool completely.
- How to brown butter: In a (preferably light colored) saucepan, melt butter over medium heat and whisk constantly as it foams and bubbles and eventually brown bits form. Remove from heat and pour into a heatproof bowl. Place in the freezer until it's reached a softened butter consistency-about 25 minutes.
- Beat together the softened brown butter with the brown sugar until light and fluffy, about 2 minutes. Mix in flour, powdered sugar, and salt. Slowly beat in milk and vanilla until it is fluffy and creamy.
- Once the cookies are cooled and the brown butter cookie dough is finished, place about 1 tbsp. of dough on an unsalted cookie and top with a salted cookie, pressing until the filling spreads to the edges. Repeat with all the cookies, you should end up with about 20 sandwiches.
- Can be stored, refrigerated in an airtight container, up to 5 days.
GIVEAWAY!We have an amazing giveaway lined up this week thanks to our fabulous sponsors, KitchenAid, OXO, King Arthur Flour, Silpat and Zulka Pure Cane Sugar.
Four lucky winners will win one of the following:
- Prize #1: 1 (one) KitchenAid 9-Speed Hand Mixer plus 1 (one) 4lb bag of Zulka Pure Cane Sugar
- Prize #2: 1 (one) OXO gift set including the following: 1 (one) 3-in-1 Egg Separator, 1(one) Cookie Press, 1(one) Autumn Cookie Disk Set, 1(one) 3 piece Cookie Cutter Set, 1(one) Bowl Scraper, 1(one) 2 Cup Adjustable Measuring Cups
- Prize #3: 1 (one) King Arthur Flour gift set including the following: 1(one) King Arthur Unbleached All Purpose Flour -5lb bag, 1(one) Snowflake Cookie Cutter Set, 1(one) King Arthur Flour Pure Vanilla Extract, 1(one) Sparkling Sugar Collection, 1(one) Semi-Sweet Chocolate Wafers - 16oz and 1(one) 4lb bag of Zulka Pure Cane Sugar
- Prize #4: 1 (one) Silpat Halfsize Mat and 1(one) 4lb bag Zulka Pure Cane Sugar
How to Enter:
- Mandatory Entry: Leave a comment with your favorite cookie to bake during the holidays or for cookie swaps.
- Many more ways to enter in the rafflecopter widget!
The iconic Kitchenaid stand mixer was born in 1919, from there stemmed an entire kitchen of high-performance appliances -all created with the same attention to detail and quality.OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.King Arthur Flour was founded in 1790, as America’s oldest flour company they provided pure, high-quality flour to residents of the newly formed U.S., still going strong, they are the nation’s premier baking resource.Silpat was founded in 1965 by M Guy Demarle in Northern France. He was an experience baker seeing a better way to bake bread with forms using non-stick silicone coatings. He invented the first non-stick baguete baking trays and a few years later invented and created the original Silpat. Zulka Pure Cane Sugar is a Non GMO Project Verified “Morena” sugar - a term used to described granulated sugars that do not undergo conventional refining processes. Zulka is perfect for baking, it tastes better, is less processed and is a cup for cup replacement.
Now, check out all the other #CookieWeek goodness from the other participants!: