The highlight of my week was finally receiving the much-anticipated The Cookie Dough Lover’s Cookbook by Lindsay Landis (twitter alias @loveandoliveoil). This latest addition to the baking world has been producing a lot of positive reviews in the States, so getting my hands on a copy felt like touching gold dust. Lindsay, who is a lifetime lover of cookie dough, starts by providing the basic recipe for an egg-free cookie dough mixture (which can be eaten without baking) and then fills the rest of the book with different recipes which include the dough, ranging from truffles to cheesecake. The only tricky part is converting the recipe from American cups to grams, but once you get past that, it is well worth it and I would definitely recommend this as a worthy investment.
My first attempt from this book was the cookie dough-stuffed cupcakes. The original recipe is actually for dark chocolate cupcakes finished with a cookie dough icing, but I thought that may be a tad too sickly for me. Therefore, I adapted it slightly to plain cupcakes, stuffed with cookie dough and topped with chocolate buttercream icing – as that does not sound sickly at all! I only ended up using about half of the cookie dough produced below, however you can add more than I did to the cupcakes, and any left out can be frozen for the next batch you make (or kept in an airtight container in the fridge for up to 3 days).
150g caster sugar
150g self-raising flour (sieved)
3 medium eggs
3 tbsp milk
1/2 tsp vanilla extract
75g butter (room temperature)
250g icing sugar (sieved)
3 tbsp milk
2-3 tbsp cocoa powder
20g white chocolate (chopped into small pieces)
110g butter (softened)
50g granulated sugar
90g soft light brown sugar
150g plain flour (sieved)
120g milk or plain chocolate (chopped into small pieces)
1/4 cup milk
1 tsp vanilla extract
1/2 tsp salt
Preheat the oven to 180C/Gas 4 and line a 12-hole cupcake tin with paper cases. Put the butter in a bowl and soften with a wooden spoon. Add the remaining cupcake ingredients and beat well until it is well combined. Spoon the mixture into the cupcake cases, around two-thirds in each case. Place in the oven and bake for 20 to 25 minutes, or until golden and risen. Allow the cupcakes to cool in the tin for 5 minutes, then move them onto a wire rack and allow to cool completely.
To prepare the cookie dough, beat together the butter and sugars in a large bowl until light and fluffy. This can be done by hand but it is quickly to use an electric mixer. Beat in the milk and vanilla extract, add the flour and salt until fully combined, then fold in the chocolate pieces.
For the icing, beat together the butter with half of the icing sugar. Once combined, add the rest of the icing sugar, milk and cocoa powder and beat together until it forms a smooth thick buttercream (if it is too stiff, add a drop more milk to loosen it up). Place the buttecream in a piping bag with a nozzle on the end and carefully pipe a swirl to cover the replaced cupcake top. I used a Wilton 1M nozzle (a large star nozzle), but any style will work. Carefully place the white chocolate pieces around the icing so that it has a polka dot effect.
Because of the cookie dough, these need to be kept in the fridge and will keep for 3 – 4 days. Take them out of the fridge about 20 minutes before eating so that the cake can get to room temperature before. They are very filling so they probably work best as an afternoon snack when the munchies attack – enjoy 🙂