First of all I must urge everyone who has ever been caught with their finger in the mixing bowl to buy 'The Cookie Dough Lover's Cookbook' by Lindsay Landis.
I knew I had to have this book the second I knew about it. I was so very excited when it arrived late last week and yesterday was my first opportunity to cook from it. I wanted everything and could not actually decide what to make and so I had to get M to select for me. He chose cookie dough sandwiches, Two chocolate chip cookies sandwiched together with chocolate chip cookie dough! Hmmmm.
I have tweaked the recipe a little, everything is measured in cups so I have converted it to grams, I reduced the sugar and tweaked the cookie dough recipe slightly too. This is mainly because I often find lots of american style baking a little too sweet for me.
For any one who is worried all the cookie doughs in the book, that are designed to be eaten raw, are eggless, so it is safe for all.
Cookie dough sandwiches
Makes between 20-24 sandwiches
For the cookies
125g caster sugar
2 tsps vanilla paste
75g light brown sugar
210g plain flour
1/2 tsp bicarbonate of soda
Pinch of salt
100g chocolate chips (I used dairy milk chopped into small chunks)
For the cookie dough
75g brown sugar
tsp vanilla paste
50g icing sugar
Pinch of salt
60ml whole milk
40g mini chocolate chips (again I used dairy milk, these need to be very small, so halve regular chocolate chips or chop your chocolate nice and small)
To make the cookies beat the butter, sugars and vanilla paste together until smooth and creamy, you can use an electric whisk, for some reason I used a wooden spoon and good old fashioned elbow grease!
Beat in the eggs until fully incorporated. Add the flour, bicarbonate of soda and salt and mix until combined. Finally stir through the chocolate chips until evenly distributed. Cover the dough and allow to chill for at least 1 hour or even overnight. nb I left my dough for an hour, I think that it would have been better left for two.
Preheat the oven to 190C/170C FAN and line two baking sheets with baking parchment. Roll tablespoon sized pieces of the dough into balls and place on the baking sheets, at least 5cm apart. nb, you may want to leave more space between as my cookies spread a lot, mind you if I chilled them for longer they may not have spread as far.
The recipe states to flatten the balls lightly with your fingers, I did not need to, and my cookies spread nicely, though I suspect if you have chilled you dough for along time you may want to flatten them a little. Trial and error may be needed here.
Bake the cookies for 8-11 minutes (check after 8) until golden around the edges. Leave on the baking sheets for a couple of minutes and then transfer to a wire rack until completely cool.
To prepare the filling beat the butter, brown sugar and tsp vanilla paste until light and fluffy, this time I did use my electric whisk! Mix in the icing sugar, flour and salt until incorporated. Slowly add the milk and beat for about 2 minutes until light and fluffy. Stir through the chocolate chips.
When the biscuits are totally cool sandwich them together with the filling. These will keep for up to 3 days in kept in a tin in the fridge.
I love love love these cookies, they taste absolutely amazing the day they are made and just as fantastic the next day.