Ingredients
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3 2/3 cups (458 g) all-purpose Flour
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2¾ teaspoons (13 g) Baking Powder
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1 teaspoon Salt
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1¼ cups (280 g) Unsalted Butter
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1¼ cups (285 g) lightly packed Brown Sugar
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1 cup (200 g) Granulated Sugar
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2 Egg
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2 teaspoons Vanilla Extract
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2 cups (350 g) Semisweet Chocolate Chips
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1 batch of edible Cookie Dough
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11/2 cup (weight will vary) topping of choice (Make sure the texture is small enough to coat the edges of the cookies)
Directions
Steps
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1
Done
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Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper. |
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2
Done
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In a small bowl, combine the flour, baking powder, and salt. |
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3
Done
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the sugars. Whip on high speed for about 1 minute until the mixture turns light and fluffy. Scrape down the sides of the bowl. |
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4
Done
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Add the eggs one at a time, mixing well after each. Then, mix in the vanilla. |
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5
Done
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Gradually add the flour mixture to the butter mixture and mix until just combined. Don’t overmix the dough or your cookies will be tough. Fold in the chocolate chips by hand. |
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6
Done
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Using an ice cream scoop, scoop about 1½ tablespoons (23 g) of the dough onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart. |
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7
Done
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Bake for 13 to 16 minutes until the cookies are golden brown on the edges. |
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8
Done
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Using a spatula, carefully transfer the cookies to a cooling rack. Allow them to cool completely. |
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9
Done
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Add a small scoop of edible cookie dough to the bottom of a cookie. Add another cookie to the top and gently squish the cookies together until the dough comes to the edges of the cookies. Gently roll the cookie sandwich edges in the topping of your choice. Repeat with the remaining cookies and dough. |
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10
Done
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Eat immediately or store covered for up to 1 week at room temperature. |
