CO O K I E D OU GH C AKE
Ingredients Cookie Dough:
Cake:
1/2 cup (110g) unsalted butter, room temp
1 ½ cups (330g) unsalted butter, room temp
1/2 cup (100g) granulated sugar
2 cups (400g) sugar
2/3 cup (130g) light brown sugar, packed
3 large eggs
1/4 cup (60ml) milk
2 tsp vanilla extract
2 tsp vanilla extract
3 cups (400g) all-purpose flour
2 cups (260g) all-purpose flour *SEE NOTES
2 tsp baking powder
1/2 tsp salt
1 tsp salt
Chocolate Ganache:
1 cup (180g) mini chocolate chips
1 cup (240ml) whole milk
4oz bittersweet chocolate, chopped
1/2 cup (125g) 2% Greek yogurt
4oz (1/2 cup) heavy cream
1 cup (180g) mini chocolate chips
2–3 tsp vegetable oil
Cookie Dough Buttercream: 1 ½ cups (330g) unsalted butter, room temp 5 cups (550g) powdered sugar
Instructions Cookie Dough: 1. Using a hand or stand mixer, cream together the butter and sugars using the paddle attachment. 2. Add in the milk and vanilla and mix until combined. 3. Mix in the flour and salt and then fold in the chocolate chips. 4. Scoop (15) 1 1/2-tbsp sized balls and flatten slightly. I used this small
cookie scoop to because it dispenses the perfect amount.
5. Set the cookie dough “patties” on a plate lined with wax paper and place
10
those and the leftover dough in the fridge.
Tarra Laux | Chicago, IL
Prep Time: 2 hours Bake Time: 30 minutes Total Time: 2½ hours
