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1
For Cookies: Whisk flour, baking soda, and salt.
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2
In separate bowl, mix sugars, butter, yolks and vanilla.
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3
Add wet ingredients to dry ingredients and mix until combined.
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4
Add chocolate chip and mix until incorporated/distributed.
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5
Using a teaspoon, scoop cookie dough into small balls.
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6
Place in a zip-lock bag or airtight container that can go in the freezer. Freeze until solid.
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7
Bake the left over dough in the form of mini cookies for a little cupcake accessory.
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8
Preheat oven to 375 and bake for 15 minutes.
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9
Let cookies cool for 2 minutes and then transfer to cooling rack to continue cooling.
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10
Preheat oven to 350.
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11
Whisk flour, baking powder and salt.
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12
Beat butter until smooth and add sugar beating until light and fluffy.
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13
Add eggs one at a time, beating until combined each time.
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14
Mix in flour mixture, alternating with milk and vanilla, beginning and ending with flour.
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15
Using an ice cream scoop, scoop batter into prepared cupcake pan.
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16
Get cookie dough balls out of the fridge and place in cupcake, pushing down into center of batter.
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17
Bake for 20 minutes.
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18
When checking to see if done, make sure not to put your toothpick in the middle or you'll get cookie dough.
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19
Transfer to cooling rack.
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20
Frost with chocolate buttercream, chocolate swiss meringue or chocolate ganache.
