Cookie Dough Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 14 cookies

Measurements:

(Recipe in grams below!)

Cookie Dough

1 cup butter
1 & 1/4 cup brown sugar
1 egg
2 tsp vanilla extract
1 tbsp molasses
2 & 1/2 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder

Brown Sugar Buttercream

1 cup butter
1 cup brown sugar
3 cups powdered sugar
2 & 1/2 tbsp heavy cream
1 tsp vanilla
1/2 cup mini chocolate chips

Cookie Dough Bites

1/2 cup butter
1/2 cup brown sugar
1 tbsp milk
1 tsp vanilla
1 cup flour (heat treated)
1/2 cup mini chocolate chips

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.

A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

Measurements In Grams:

Cookie Dough

226 grams butter
250 grams brown sugar
1 egg
10 grams vanilla extract
16 grams molasses
310 grams All-Purpose Flour
6 grams baking soda
2 grams baking powder

Brown Sugar Buttercream

226 grams butter
200 grams brown sugar
350 grams powdered sugar
38 grams heavy cream
4 grams vanilla
85 grams mini chocolate chips

Cookie Dough Bites

113 grams butter
100 grams brown sugar
15 grams milk
4 grams vanilla
120 grams flour (heat treated)
85 grams mini chocolate chips

Kitchen Equipment

Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)

Instructions:

Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Add your large egg and stir into mixture. Do not mix too much because the excess air will make your cookie cakey.
Mix in vanilla extract and molasses until just combined.
Add flour, baking powder, and baking soda into the mixture. Fold dry ingredients into your dough until fully incorporated. Fold in chocolate chips.
Step 3
Place a 1/3 cup scoop (70 grams) of cookie dough onto a parchment paper lined tray.
Start by baking a single cookie on your tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 4
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray. Bake cookies for 10 minutes.
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 5
Brown Sugar Buttercream: Whip butter and brown sugar together for 3-4 minutes on high speed. Add powdered sugar until smooth. Add in heavy cream and whip on high speed for 2 minutes. Mix in vanilla extract. Lastly, fold in mini chocolate chips.
Step 6
Cookie Dough Bites: Mix butter and sugar together until well combined. Mix in milk and vanilla. Lastly, fold in flour and chocolate chips.
Roll cookie dough into 1/2 tsp balls.
Step 7
Frost room temperature cookies and add cookie dough on top (you can also add extra chocolate chips on top).
Eat fresh or keep chilled for up to 8 days!

Cookie Dough Cookies

Cookie Dough Cookies

Measurements:

(Recipe in grams below!)

Cookie Dough

1 cup butter

1 & 1/4 cup brown sugar

1 egg

2 tsp vanilla extract

1 tbsp molasses

2 & 1/2 cups All-Purpose Flour

1 tsp baking soda

1/2 tsp baking powder

Brown Sugar Buttercream

1 cup butter

1 cup brown sugar

3 cups powdered sugar

2 & 1/2 tbsp heavy cream

1 tsp vanilla

1/2 cup mini chocolate chips

Cookie Dough Bites

1/2 cup butter

1/2 cup brown sugar

1 tbsp milk

1 tsp vanilla

1 cup flour (heat treated)

1/2 cup mini chocolate chips

Why measure in grams?

If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.

Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!

Measurements In Grams:

Cookie Dough

226 grams butter

250 grams brown sugar

1 egg

10 grams vanilla extract

16 grams molasses

310 grams All-Purpose Flour

6 grams baking soda

2 grams baking powder

Brown Sugar Buttercream

226 grams butter

200 grams brown sugar

350 grams powdered sugar

38 grams heavy cream

4 grams vanilla

85 grams mini chocolate chips

Cookie Dough Bites

113 grams butter

100 grams brown sugar

15 grams milk

4 grams vanilla

120 grams flour (heat treated)

85 grams mini chocolate chips

Kitchen Equipment

Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula

oven tray

parchment paper

large cookie scooper (~1/3 cup)

circular cup/cookie cutter (optional)

Instructions:

Step 1

Preheat oven to convection 350 degrees Fahrenheit.

Beat room temperature butter and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).

Step 2

Add your large egg and stir into mixture. Do not mix too much because the excess air will make your cookie cakey.

Mix in vanilla extract and molasses until just combined.

Add flour, baking powder, and baking soda into the mixture. Fold dry ingredients into your dough until fully incorporated. Fold in chocolate chips.

Step 3

Place a 1/3 cup scoop (70 grams) of cookie dough onto a parchment paper lined tray.

Step 4

After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray. Bake cookies for 10 minutes.

For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.

Step 5

Brown Sugar Buttercream: Whip butter and brown sugar together for 3-4 minutes on high speed. Add powdered sugar until smooth. Add in heavy cream and whip on high speed for 2 minutes. Mix in vanilla extract. Lastly, fold in mini chocolate chips.

Step 6

Cookie Dough Bites: Mix butter and sugar together until well combined. Mix in milk and vanilla. Lastly, fold in flour and chocolate chips.

Roll cookie dough into 1/2 tsp balls.

Step 7

Frost room temperature cookies and add cookie dough on top (you can also add extra chocolate chips on top).