Chocolate Chip Cookie Dough Cookie Sandwiches

Happy Labor Day!  Do you have plans?  

If not, I have some for you.  Make these Chocolate Chip Cookie Dough Cookie Sandwiches.

You won't regret it.   Promises.

If you do by chance have plans, be late.  Make these.  Trust me, your fellow party goers will understand.   

Promises.

Two decadent chocolate chip cookies.  A big glob of chocolate chip cookie dough.

Promises.

You will need a glass of milk.  Promises.

I don't know about you but I cannot really think of a better way to spend your day off.

Chocolate.  Cookies.  Cookie Dough.

They are a beautiful thing.

Chocolate Chip Cookie Sandwiches with Cookie Dough

by The Cookie Dough Lover's Cookbook

Prep Time: 20 minutes

Cook Time: 15 minutes

6026839

Ingredients (serves 24)

For Cookies:

• 3/4 cup unsalted butter, room temperature
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar, packed
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups mini semisweet chocolate chips

For Cookie Dough:

• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup mini semisweet chocolate chips

Instructions

1. In a large mixing bowl, beat together butter and sugars until no lumps remain, 1-2 minutes. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in mini chocolate chips. Cover and refrigerate dough for at least 1 hour or overnight.

2. Preheat oven to 350 degrees F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks. Place disks about 2 inches apart on parchment or Silpat lined baking sheets. Bake for 9-11 minutes, or until cookie edges are slightly golden brown. Let cookies cool on baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.

3. To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips.

4. To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies.

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Weekend Edition: Happy Anniversary

This past week Mr. J and I celebrated our two year wedding anniversary.  The actually day of our anniversary I was coming back from Michigan and our celebration was with some take out pizza and cake. Both were delicious.  But eating at 8pm in front of the TV does not exactly scream romance or celebration to me. 

Thus, on Friday night we really did it up.  Mr. J was in charge of the reservations. It was a secret and by Friday morning anxiety was eating away at my stomach.  I like to know it advance what I am going to be eating each day.  I plan my breakfast based off of what my lunch and dinner are for the day.  Not that I cannot change, but getting a balance of veggies, fruit, carbs, and sweets is important to me.  Having no idea even the genre of cuisine was rough.  

Mr. J picked out Brassarie Pip at Cooper Beach Inn in Ivoryton, CT.  It was a cute place tucked away in the woods.  We were told when we sat down that the chef in place had started three days before. 

We were greeted with a fried cheddar ball with pesto and balsamic vinegar.  It was a nice little tease to start off the night. 

We we go out Mr. J likes to live it up with a cocktail, appetizer, entree, and dessert.  It is always so much food.  We opted to split the foie gras.  Since this was the first time that the chef ever made it he didn't want us to split it up so he sent out two.  Pretty sweet I think.  The foie gras was super luxury and delicious.  It was served with a sweet dried fruit compote topped with lettuce and then the foie gras.  The sweetness was weird to me. I am pretty sure this was not how the menu described the dish but we got two. 

My main course was a spicy tomato sauce with seafood and cream served over homemade pappardelle noodles.  This was just what I was look for in a meal.  Warm, comforting but light too.  

Mr. J got ribeye with grilled potato wedges.  He ate it right up but did save me a little bite.  The meat was really tender and full of flavor. I think it would have just melted away in your mouth even if you didn't chew.

I was saving room for the remaining piece of our chocolate cake at home but Mr. J couldn't resist the beignets. on the menu.  The came with homemade caramel sauce and cinnamon ice cream.  He was moaning as he ate.  I ended up sampling a bite or two and they were good.  Very fresh, with strong hints of vanilla and cinnamon. 

Always a sign of a good meal when all that gets left on the table is an empty wine and espresso glass.  A few days late but a wonderful way to celebrate us.

And here is what I was up to this week:

• Zingerman's Roadhouse Ann Arbor, Michigan

• August Foodie Pen Pal

• Pizza Dip

• Banana Basil Smoothie and WIAW

• Cheddar Ale Dip

• Super Duper Excited!

Zingerman's Roadhouse Ann Arbor, Michigan

I wanted to write you a bit more details about my dinner at Zingerman's Roadhouse.  Like I said, I always thought in my travels to Ann Arbor that this was just a deli place.  Big Jewish Deli style sandwiches.  Turns I was kind of right and kind of wrong.

Here is a little clip from their website:

"Zingerman’s Roadhouse is the seventh member of Zingerman’s Community of Businesses located in Ann Arbor, MI. We are passionate about the fabulous foods found all around America and are dedicated to bringing them to food-loving folk (almost) anywhere.

Ever since we first opened the Deli’s doors back in 1982, Zingerman’s has been about getting great-tasting food, fun and educational eating experiences to our guests. We’ve traveled all over the world to find traditional, full-flavored foods to bring back to Ann Arbor. The Roadhouse has allowed us the opportunity to really channel that energy into our own backyards by focusing solely on the amazing array of really good American food that we’ve got right here at home.

Since we opened in 2003, we’re more excited than ever about offering you incredible grits from South Carolina, amazingly flavorful pork from the Niman Ranch network of small Iowa family farms, local meat, including beef, pork, lamb and goats, and flavorful heirloom vegetables, from our own Cornman Farms, artisan cheeses, and micro-brewed beers and fine wines from all over the US. And we’re having more fun than ever making full-flavored versions of old-time classics like macaroni and cheese, crab cakes made with real Maryland jumbo lumb blue crab, really good fried chicken, Carolina barbecue and darned good corn dogs."

The menu had so many options that I wanted.  When I told the waiter the decision was too tough to make he order us up a plateful of BBQ sauce samples along with some pork.  That plate sealed the deal on my dinner.

Not only was the food completely delicious but every staff member was so friendly and hospitable.  Our water glasses were always full, bread on the table and substitutions for sides were complete acceptable. Can you beat that? Oh yes, remember how I said that they passed around samples of cookies for those waiting to be seated. 

I will definitely be back!  Next time for the catfish and corn dogs.