COOKIE DOUGH BATTER RECIPES

Steps:

• Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
• Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
• Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 400°F.
• Mix together butter, flour, sugar, eggs, vanilla, baking powder and milk until smooth and well-mixed.
• Fill 12 cupcake liners approximately 3/4 of the way up. If using anything other than self-rising cake flour, fill only 6 cupcake liners to the very top.
• Bake at 400F for 15-20 minutes.
• While cupcakes are in the oven, combine flour, salt, butter, sugar, vanilla and milk in a large bowl.
• Mix well until all the flour has disappeared. Set aside one cup of the batter for the icing.
• Add in chocolate chips to the remaining batter and set aside.
• In a small bowl, mix together one cup of cookie dough batter with 1/2 cup of heavy cream. Mix well until consistency is that of icing.
• When cupcakes are cooled, use a paring knife to cut a hole in the top.
• Frost cupcakes with cookie-dough icing.
• Roll cookie dough into little balls and plop them in the centre of the cupcakes.
• Serve and enjoy!