The Summer Olympics Games are one of my favorite things in the world. In fact, this August I’m going on my dream vacation to London to spectate the games! Although I could only afford one ticket to a session of track + field events, I am still ecstatic to be present for such an incredible event. This year, I am lucky enough to actually know some of the athletes personally that will be competing. This weekend, potential Team USA athletes are vying for their ticket to London at the Track & Field Olympic Trials in Eugene Oregon. I can’t wait to see some of my favorite Gators representing their country at the 2012 Summer Games!!
That being said, I couldn’t pass up the chance to compete in a baking-themed version of the games – the Cookie Dough-Lympics! This contest, run by Endless Simmer and Quirk Books was created to promote Lindsay Landis’ (of Love & Olive Oil) new book The Cookie Dough Lover’s Cook Book. I most often bake cookies and one of the hardest things for me to do is keep myself from sneaking chunks of the dough. There is something indescribably irresistible about raw cookie dough that makes it almost as good as its baked counterpart. Lindsay Landis fully agreed and developed an egg-free cookie dough recipe used in countless treats that highlighting the unbaked dough. I’m hoping I can get my hands on a copy of this book!
For my entry, I made cookie dough mini pies. Flaky pie crust surrounded a filling of classic chocolate chip cookie dough that stayed gooey even after baking. The trick was to cook low and slow so the dough didn’t turn a weird consistency and the pie crusts didn’t burn. After the crusts turned just the lightest shade of golden brown, I removed them from the oven and drizzled them with a warm stream of melted semi-sweet chocolate chips. The result was fantastic – you first tasted the soft buttery shell followed by warm chocolate chip cookie dough and then finally found yourself licking the chocolate drizzle from your lips. These pies are pretty messy but it was worth it!
Egg-less Cookie Dough
From: Cookie Dough Lover’s Cookbook
1 + 1/2 stick butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons milk or cream (I used half-and-half)
1/2 teaspoon vanilla extract
1 + 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup mini semi-sweet chocolate chips
You will also need:
1 package pre-made pie crusts (or make your own)
1 3″ cookie cutter (or use the bottom of a glass like I did)
1-2 tablespoons of butter, melted
1. Make Cookie Dough: Beat butter and sugars until fluffy. Mix in milk or cream and vanilla. Stir in flour and salt. Gently fold in chocolate chips by hand. Cookie dough is good in the fridge in an airtight container for 3 days.
2. Assemble Mini Pie: Cut two circles out of the pie dough with a cookie cutter or glass. Roll a tablespoon sized ball of cookie dough and then flatten it and place it in the center of one of the pie-dough circles. With your finger, lightly rub butter on the edges of both circles. Put the second circle on top of the circle holding the pie dough. To seal edges, press together with a fork around perimeter of mini pie.
3. Bake Pies in preheated 325 degree oven for 15 minutes or until pie crust is light brown. Let cool for 5 minutes
4. Drizzle chocolate over mini pies by melting down chocolate-chips at 15 second increments in a microwave then placing melted chocolate in a ziplock bag and cutting small hole in a corner.
Photos: Zac Wolf