My chocolate chocolate chip cookie dough cupcakes are my favorite cupcakes that I’ve featured here at The Sweetest Kitchen. I didn’t really think that they could get any better. Well, I was wrong. They can get better. When I found out that Rebecca, over at Hello, Baker!, had made her version of the cookie dough cupcake, I noticed that she had used homemade cookie dough, rather than store-bought. She had used a chocolate chip cookie recipe called The Chewy by Alton Brown, which I had kept hearing rave reviews about and knew that one day I’d have to try for myself.
This past week I gathered up all my ingredients, baked a dozen of The Chewy chocolate chip cookies and loved them! and sent a few of them to my parents in the mail, who also loved them! I froze the rest of the cookie dough after rolling the dough in tablespoon-sized balls, not actually intending to bake cupcakes with them, but…
When the time came to bake cupcakes again, I suddenly remembered Rebecca’s post and had to do my chocolate chocolate chip cookie dough cupcakes all over again with The Chewy. I used the same chocolate cupcake recipe as I had used previously, which is my favorite chocolate cupcake recipe.
I needed to use the rest of my mascarpone cheese that I had leftover from the Iron Cupcake Earth challenge; I had loved that frosting so much that I decided to make it all over again for these cupcakes.
Now, these cupcakes were spectacular. This particular homemade cookie dough turned out more gooey than the store-bought cookie dough, and those big chocolate chips (I used Ghiradelli semisweet chocolate chips) were just to die for.
Because of the mascarpone frosting, I had to refrigerate the remaining cupcakes, which made those chocolate chips hard. For the rest of the cupcakes, I put them for 8-10 seconds on the defrost setting in the microwave to get that gooeyness and those soft chocolate chips back. So yummy!
So in the future, I am not ever using store-bought cookie dough for these cupcakes again!
