Chocolate-Chocolate Chunk Cookie Dough Dip
The weather is getting warmer so save yourself the trouble of baking cookies and just whip up this indulgent cookie dough dip. Creamy, sweet and chocolatey, this dip is a party in your mouth!
I love cookie dough….I can get past the whole raw egg thing because cookie dough is amazing. So, when I heard about a recipe challenge for cookie dough dip I jumped at the chance. AND the winner gets a scholarship to attend the Eat Write Retreat in Philadelphia this June AND I’ve been dying to attend my first blogging event! Wish me luck! The retreat is a 3-day event where food bloggers get the opportunity to hone their skills in writing, eating (cooking) and photography. It would be so exciting to have the chance to meet other bloggers (because I sometimes feel like a one-man band) and learn what more I could be doing for all of you….my loyal internet friends!
If I don’t win….we still have this dip. Which is a win all by itself. Seriously. The only problem with this dip is that it makes soooo much. You will have to invite some friends over to help you out and if you don’t have friends, it’s probably better because you won’t really want to share.
This dip is a twist on my absolute favorite Chocolate-Chocolate Chunk Cookie. I always have a hard time not eating all the batter so I thought I would add a few things to make it more dippy and less doughy. And I checked out a few other cookie dough dip recipes that didn’t include eggs….or flour. To me, that’s not cookie dough, it’s just a sweet dessert dip. I know what you’re thinking….raw eggs? Yes, raw eggs. Safest Choice Pasteurized Eggs make this a safe dip to eat without having to bake it and it’s a true dough dip recipe. Their all-natural, gentle water bath pasteurization process eliminates the risk of Salmonella without changing the nutrition or flavor. This makes them the perfect addition to my kitchen arsenal since I love using raw eggs in dressings, dips and my favorite royal icing. (AND hello, Caesar salad dressing!)
Back to the more dippy and less doughy part, I tweaked my cookie recipe a smidge by using less flour and NO baking powder (of course). I added a little sour cream and some mascarpone cheese to make it creamy….it was a very good idea. 🙂 The additions created a slightly dense, smooth dip that just melts in your mouth. One bite and you will be addicted. (Unless you’re one of those people who doesn’t like chocolate…..so weird.)
Chocolate-Chocolate Chunk Cookie Dough Dip goes well with anything…really. Animal crackers, Club crackers, apples, pretzels, a spoon. You get it. Go make some now. I’ll be right over to help you out.
Get the Recipe: Chocolate-Chocolate Chunk Cookie Dough Dip
- 2 cups semi-sweet chocolate chips
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 large pasteurized eggs, I used Safest Choice
- 4 ounces mascarpone cheese
- 1/3 cup sour cream
- 1/2 cup confections sugar
- 1/3 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chunks
- Place the chocolate chips in a microwave safe bowl and melt in the microwave in 15 second intervals stirring each time until smooth. Set aside.
- In the bowl of an electric mixer, mix together the butter and sugar on medium speed until light and fluffy. Turn the mixer to low and add the eggs one at a time incorporating thoroughly after each addition. Add the mascarpone and sour cream to the bowl and mix to combine.
- In a medium bowl, whisk together the confectioners sugar, cocoa powder and salt. Add half the dry ingredients to the wet ingredients and mix on low speed until thoroughly combined. Add the melted chocolate and continue mixing to combine. Add the remaining dry ingredients and mix until all the dough is smooth and creamy.
- Using a rubber spatula, gently fold in the chocolate chunks. Transfer the dip to a serving bowl and serve with cookies, crackers, fruit or my favorite, Pretzel Crisps!
- Note: Dip can be stored in the refrigerator in an airtight container for up to 24 hours. Alternatively, the dip can be frozen in an airtight container for up to 30 days.