No matter how many times your mother warned you of the dangers of the dough, you couldn’t resist sneaking a spoonful (or five) while her back was turned. There is just something irresistible about the nostalgia, consistency and simplicity that make it oh so seductive. Throw some chunks of raw dough into another sweet treat, such as ice cream or, in this case, cupcakes, and you’ve got yourself a real winner.
First off, some notes. The cookie dough can be prepared in advanced and frozen overnight. Also, I’m all about unfrosted cupcakes to reduce caloric guilt and not distract from the cake’s flavor, but some argue that unfrosted cupcakes are just muffins. For these naysayers, I have included some topping suggestions inspired by Pastry Affair’s cake at the bottom.
Prep Time: 60 minutes (excluding freezing)
Cook Time: 35-40 minutes
Total Time: up to 100 minutes
Servings: 24 cupcakes
Ingredients:
For the dough
4 tablespoons unsalted butter, room temperature
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon salt
1/2 cup chocolate chips
For the cake
6 tablespoons unsalted butter, room temperature
1 cup brown sugar
3 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 2/3 cups cake flour (about 2 1/4 cups all-purpose flour + a little over 1/3 cup cornstarch)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk
Directions:
1. To prepare the dough, cream the butter and brown sugar in a large bowl.
Photo by Agnes Chen
2. Beat in the vanilla.
3. Add and stir flour and salt. If the flour stubbornly refuses to be incorporated, keep adding dashes of water and stirring until it finally resembles traditional cookie dough.
Photo by Agnes Chen
4. Stir in chocolate chips.
Photo by Agnes Chen
5. Place the dough on some plastic wrap, press it into a thin rectangle and wrap it up. Freeze until firm, at least half an hour.
Photo by Agnes Chen
Photo by Agnes Chen
6. While the dough is in the freezer, preheat the oven to 350° F. Line two cupcake tins with 24 cupcake liners.
Photo by Agnes Chen
7. Cream the butter and sugar in a large bowl.
Photo by Agnes Chen
8. Add eggs (I used a cornstarch and water substitute) one by one, beating well after each.
Photo by Agnes Chen
9. Beat in vanilla and oil.
10. Steadily incorporate cake flour, baking powder, baking soda and salt, beating them in well.
Photo by Agnes Chen
11. Add milk, stirring until the batter becomes smooth.
Photo by Agnes Chen
12. Bring out the cookie dough. If firm, cut into ¼-inch cubes; if still malleable, roll into small chunks using your fingers. Gently stir into cake batter.
Photo by Agnes Chen
13. Divide batter evenly among the 24 lined cupcake molds. Bake for 35-40 minutes.
Photo by Agnes Chen
Photo by Agnes Chen
Topping suggestions:
- Chocolate chips – because there totally aren’t enough in there already. To get them to stick, take the cupcakes out 15 minutes early, topping them and then letting them finish their time in the oven.
- Nutella – because you probably already have it in your room, unlike frosting.
- Chocolate chip cookie dough dip – to really drive the idea home.
- Cream cheese frosting – because it’s a classic.
Still hankering for chocolate chip cookies?