Chocolate Chip Cookie Dough

 

This week’s bake is a Cookie Dough Brown Butter Layer Cake from Cupcake Jemma

It’s 3 layers of a Brown Butter Brown Sugar sponge, stuffed with tons of Chocolate Chip Cookie Dough, frosted with Vanilla Butter Cream and topped with a Chocolate Ganache drip !

Don't worry though, the cookie dough is edible !  It has no eggs in it and the flour is pre-baked, so the cookie dough is safe to eat !

Kristen Tomlan started the Edible Cookie Dough trend in 2014.  Kristen founded Do  (pronounced “dough”), and operates her business online as well as shops in New York’s Greenwich Village and Time Out Market. Her first shop in Greenwich Village, which opened in late January 2017, made such a headline that it took a long two-hour wait during the first weeks just for the line itself. Some of Do’s available flavours include Signature Chocolate Chip, Cake Batter and seasonal varieties like Pumpkin Spice Blondie and Ooo Key Lime Pie.

Here is the recipe:

Cookie Dough Brown Butter Layer Cake 

    from Cupcake Jemma

Ingredients

For the Cookie Dough 

480g Softened Unsalted Butter

280g Caster Sugar 

180g Soft Light Brown Sugar

2 tsp Salt 

8 tbsp Plain Yogurt 

420g Plain Flour (spread on a baking tray and bake at 160C for 10 mins)

2 tsp Vanilla Extract 

100g Chocolate Chips 

For the Sponge 

Preheat oven to 170C fan assisted (190C non fan)

400g Caster Sugar 

100g Dark Brown Sugar 

340g Burnt Butter (Start with 400g before you burn it)

100g Vegetable Oil (or other flavourless oil)

8 Eggs 

500g Self Raising Flour 

6 tbsp Whole Milk 

100g Chocolate Chips 

For the Butter cream

500g Soft Unsalted Butter

740g Icing Sugar 

½ tsp Salt 

½ tsp Vanilla Extract

2 - 6 tbsp Whole Milk to loosen

For the Ganache

50g Dark Chocolate (50%)

50g Double Cream

More Choc Chips for decoration!

Method

Cookie Dough

Pre-bake flour

combine very soft butter, sugars, flour, salt, yogurt, vanilla and 100 grams of choc chips

in stand mixer and then spread out in a layer in parchment lined pan

place in freeze

Brown butter

start with 400g of butter 

place into sauce pan boiling until its dark amber 

pour into container and refrigerate

keep stirring until it’s the same consistency as softened butter

Cake Batter

add sugars to mixer and 340g of browned butter 

add in oil and mix on medium for 5 min until its pale and smooth

add 8 eggs 2 at a time at a low speed

sift flour into bowl

and mix at lowest speed just until combined

add milk until combined

pour chips in and mix on low

mix by hand to make sure its combined

add parchment round to bottom of each tin

butter and flour tins

evenly distribute batter among 4 tins

level with offset spatula

remove slab of cookie dough from freezer

cut up little chunks about a centimeter square and push them into batter

using about 8-9 chunks per cake

bake for 22-25 minutes

Vanilla Butter Cream Frosting

Add softened butter to bowl and beat for 5 min until pale and fluffy

Sift icing sugar and add ½ to butter and mix for 4-5 minutes

and second ½ of icing sugar, add salt, cream and vanilla

until thick but spreadable

Decorate cakes

Cut off outside of cake using 7" cake cutter

make sure tops of cake are level

add icing to top of each layer and then

add chopped up chips and chopped up cookie dough to each layer

flip last layer so bottom is on top and add crumb coat all the way around the cake

refrigerate for 30 mins

add frosting all over cake

smooth with bench scraper

press choc chips to bottom third of cake

make ganache 

let set and do a criss-cross drip on cake

refrigerate

pipe buttercream with star tip in wiggles around top edge of cake

place chunk of cookie dough on top of each wiggle

Here are some pics from the bake:

Have a great day !  *** Rob and Linda ***