I was in a mad mood for all things cookies and decided on trying my own spin on cookie dough brownies and cookie dough cupcakes. I decided to use the chocolate chip cookies recipe by David Lebovitz and the brownies and cupcakes recipes are by Jamie Oliver. The end results was fantastic and so sinfully delicious. The brownies was fudgey and gooey with the cookie topping lightly crunchy and chewy. The cupcakes was great even though I made the mistake of putting the cupcake batter first instead of the cookie dough which resulted in the hole in the cupcake design there. My friends thought it was cute but oh well, at least they tasted great.
Great Chocolate Chip Cookies Recipe (adapted from The Great Book of Chocolate by David Lebovitz)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1 1/4 cups all-purpose flour
1/4 tsp salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped
1. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
2. Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
3. Bake in preheated oven at 150 C for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
4. Store at room temperature in an airtight container for up to 3 days.
Fifteen Chocolate Brownies (adapted from Cook with Jamie)
1 cup unsalted butter
1 cup best quality dark chocolate, at least 70% cocoa solids, broken up
3/4 cup dried cherries or chopped nuts (optional)
4 tbs cocoa powder, sifted
4 tbs plain flour, sifted
1 tsp baking powder
1 cup caster sugar
3 large free range eggs
1. In a large bowl over simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts if using, (I used crushed pecans) and stir together.
2. In a separate bowl, mix cocoa powder, flour, baking powder, and sugar, then add this to the chocolate mixture. Beat in the eggs and mix well until you have a silky consistency.
3. Pour brownie mixture into prepared pan and bake in preheated oven at 180 C for around 30 minutes. You don't want to overcook them so the brownies should be lightly springy on the outside but still gooey in the middle. Allow to cool in the pan, the transfer to wire rack to cool further before slicing them into chunky square.
All purpose Cupcakes or Sponge cake recipe (adapted from Cook with Jamie)
1 cup unsalted butter
1 cup caster sugar
4 large free range eggs
1 tsp vanilla extract or zest of 1 lemon
1 cup self raising flour
Beat butter and sugar till creamy, light and fluffy. Add eggs one at a time beating each one in well before adding the next, then fold in the flour and lemon zest or vanilla.
To make cupcakes: simply pour into prepared tin and bake for 20 minutes in preheated oven at 180 C
For the sponge cake: pour into prepared pan(s) and bake for 20 minutes in preheated oven at 180 C.
Allow the cakes to cool before slicing for fillings or frosting.
Cookie Dough Brownies
Prepare the cookie dough and brownie recipes before hand.
When you've poured the brownie mix into the pan, smooth it out as best you can. Top the brownie mixture with the cookie dough in clumps all over. It doesn't have to look pretty or neat, just as long as the cookie dough covers the brownie mix. Bake as per usual the brownie time. The cookie topping will be browned but may not be as crunchy as a usual cookie is. Re: picture; I didn't have enough cookie dough leftover because I used half the batch for the cupcakes.
Cookie Dough Cupcakes
Prepare the cookie dough and cupcake recipe before hand.
To get the odd looking cavity like cupcakes in my pictures, pour the cupcake batter first followed by a tablespoon of the cookie dough into the center of the batter. But if you want a proper looking cupcake, put a tablespoon of cookie dough first into the prepared cupcake tin followed by the cupcake batter. Bake as per usual the cupcake time. The cookie dough will be soft and not fully baked like a cookie.
Great Chocolate Chip Cookies Recipe (adapted from The Great Book of Chocolate by David Lebovitz)
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1 1/4 cups all-purpose flour
1/4 tsp salt
1 1/2 cups semisweet chocolate chips
1 cup walnuts or pecans, toasted and chopped
1. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
2. Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
3. Bake in preheated oven at 150 C for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
4. Store at room temperature in an airtight container for up to 3 days.
Fifteen Chocolate Brownies (adapted from Cook with Jamie)
1 cup unsalted butter
1 cup best quality dark chocolate, at least 70% cocoa solids, broken up
3/4 cup dried cherries or chopped nuts (optional)
4 tbs cocoa powder, sifted
4 tbs plain flour, sifted
1 tsp baking powder
1 cup caster sugar
3 large free range eggs
1. In a large bowl over simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts if using, (I used crushed pecans) and stir together.
2. In a separate bowl, mix cocoa powder, flour, baking powder, and sugar, then add this to the chocolate mixture. Beat in the eggs and mix well until you have a silky consistency.
3. Pour brownie mixture into prepared pan and bake in preheated oven at 180 C for around 30 minutes. You don't want to overcook them so the brownies should be lightly springy on the outside but still gooey in the middle. Allow to cool in the pan, the transfer to wire rack to cool further before slicing them into chunky square.
All purpose Cupcakes or Sponge cake recipe (adapted from Cook with Jamie)
1 cup unsalted butter
1 cup caster sugar
4 large free range eggs
1 tsp vanilla extract or zest of 1 lemon
1 cup self raising flour
Beat butter and sugar till creamy, light and fluffy. Add eggs one at a time beating each one in well before adding the next, then fold in the flour and lemon zest or vanilla.
To make cupcakes: simply pour into prepared tin and bake for 20 minutes in preheated oven at 180 C
For the sponge cake: pour into prepared pan(s) and bake for 20 minutes in preheated oven at 180 C.
Allow the cakes to cool before slicing for fillings or frosting.
Cookie Dough Brownies
Prepare the cookie dough and brownie recipes before hand.
When you've poured the brownie mix into the pan, smooth it out as best you can. Top the brownie mixture with the cookie dough in clumps all over. It doesn't have to look pretty or neat, just as long as the cookie dough covers the brownie mix. Bake as per usual the brownie time. The cookie topping will be browned but may not be as crunchy as a usual cookie is. Re: picture; I didn't have enough cookie dough leftover because I used half the batch for the cupcakes.
Cookie Dough Cupcakes
Prepare the cookie dough and cupcake recipe before hand.
To get the odd looking cavity like cupcakes in my pictures, pour the cupcake batter first followed by a tablespoon of the cookie dough into the center of the batter. But if you want a proper looking cupcake, put a tablespoon of cookie dough first into the prepared cupcake tin followed by the cupcake batter. Bake as per usual the cupcake time. The cookie dough will be soft and not fully baked like a cookie.
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