Happy first Cookie Friday of my favorite month! Do you know we’ve almost come full circle?? At the end of June will be my 52nd Cookie Friday. I kid you not. I haven’t missed one. I even planned ahead when I went to the DR. I’m not sure there’s a recipe for every single one because I did doubles once in a great while. I’m not positive I’m going to continue blogging them. I’m mulling it over. I’m a little bored with it. Probably because I’m not a cookie lover myself. But for some reason people are more interested in them than in every single mile split I ever run… I have no idea why. On the other hand, Kevin really loves cookies. And I really love Kevin. And he puts up with all my blogging and iPhone photography so he deserves at least one perk, right?
This one is from my favorite baking blog Two Peas & Their Pod.
Chocolate Chip Cookie Dough Sandwich Cookies
Ingredients:
For Cookies:
3/4 cup unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups mini semisweet chocolate chips
For Cookie Dough:
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
Directions:
1. In a large mixing bowl, beat together butter and sugars until no lumps remain, 1-2 minutes. Beat in eggs and vanilla extract, scraping the sides of the bowl to make sure all of the ingredients are incorporated. Add flour, baking soda, salt, and mix until smooth. Stir in mini chocolate chips. Cover and refrigerate dough for at least 1 hour or overnight.
2. Preheat oven to 350 degrees F. Roll chilled dough into smooth, tablespoon-size balls, about 1 inch in diameter. Flatten balls slightly into 3/4-inch disks. Place disks about 2 inches apart on parchment or Silpat lined baking sheets. Bake for 9-11 minutes, or until cookie edges are slightly golden brown. Let cookies cool on baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.
3. To prepare the cookie dough filling, beat together butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Mix in flour, powdered sugar, and salt on low speed until incorporated. Slowly add heavy cream and vanilla extract and beat until fluffy, about 2 minutes. Stir in mini chocolate chips.
4. To assemble, sandwich 1 heaping tablespoon of filling between two cookies. Press cookies lightly until filling spreads to the edges. Repeat with remaining cookies.
Note: Sandwiches can be stored refrigerated in an airtight container, for up to 3 days. Let them sit at room temperature for 30 minutes before serving.
Recipe from The Cookie Dough Lover’s Cookbook
I wasn’t pleased with the way the cookie part turned out. They were too thin & flat. And I swear I chilled them. Almost double the time it called for. I wish I would have used a recipe I trusted for that part. But it worked out. The ones that are broken just be dipped in chocolate chip cookie dough. It’s win-win!
They are really good frozen! Almost like the those giant ice cream cookie sandwich things you can buy at gas stations!
Friday fun –
We picked up some ravioli at the store last night for a quick lunch today. It was pretty good. But we were both disturbed by the portion size! It felt sooo tiny. I wish a serving size of ravioli filled up my plate!
But it was a good light lunch since I was on my way to the gym anyhow.
Today’s workout:
I started things out with 1 mile jog to shake things out, and then completed ZWOW #20 in a tidy 10:24. All along I was thinking I should try a 5k for time like Tina did today. Well, it was a nice thought.
I totally crashed after 10 minutes but I made it to 1.44 @ 6:56 pace. Probably a little ambitious since I haven’t tried one in a while. My overall 5k treadmill PR was 20:38 at VIP Fitness in the DR. They thought I was a little crazy there. I’m hoping to beat 20 someday… I need to get cracking. 5ks are kinda my least favorite distance because it’s just 20-22 minutes of sheer exertion. Ayiyi. Anyways, when all was said and done I ran 5.29 miles today. I did some intervals after my little burn to punish myself for quitting. Lol. I mean that in a nice way. I was so surprised at myself for quitting, but the ZWOW was pretty lower body focused so maybe my legs weren’t ready? But hey, no excuses. I’ll try again soon. I need to keep myself honest.
What was the last PR you attempted? Today. Fail.
Are there are any portion sizes in food that suprise you? Pasta is always extra disappointing. I recently read an interesting article on Glamour about healthy portion sizes.
Later!! Kevin’s home and we’re off to a Rockies game!! 
Ooh you guys went to a Rockies game- I’m so jealous!!
I can’t believe you’ve done 52 Cookie Fridays! That is impressive! I haven’t had a Chipwich in years- but man, does it sound good. Greg claims he’s not a “dessert guy” but he’ll devour any cookie I put in front of him.
Pasta serving sizes make me sad. I could eat a huge plate but should only eat a small portion. Why is pasta so tricky!
Those ice cream sandwiches look gooooood!
I just realized that I really don’t like ice cream cakes, but I love ice cream sandwiches!
I should probably read more portion size info. I read ingredient lists all the time but rarely portion sizes. Weird! We use the small plates from our set to keep our own portions down. My sister gave me this idea after visiting her in-laws in Japan. No wonder we eat so much more here! We have huge plates!:)
Those cookies look amazing!
Those cookies look absolutely delicious!!
pasta portion sizes make me so sad. i am pretty good about everything else, but to me, a box of penne will always look like about 2.5 servings. and it’s actually 6 or 8 or something.
your cookies look delicious. i could use something could. we’re trying not to turn on the AC to keep the electricity bill down, and it’s way too hot in this apartment!
Those cookies look awesome! I haven’t been able to make chewy, non-spreading, non-flat and crispy chocolate chip cookies since living in CO. I blame the altitude!