Chocolate Chip Cookie Dough

DIYorDIE weekend assignment. Cookie dough without a cookie dough flavor. Excellent because I don't have any cookie dough flavors. Basic idea: grab a cookie flavor, manage its texture with creams, and find an appropriate chocolate that won't muddle. Alright, lets make some chocolate chip cookie dough!

1.5% Cookie gives us enough cookie essence to build a dough. Pushing it much further will start coming off too crunchy. That effect already has to be managed. We just want the flavor and a touch of grit.

1% Vanilla Custard brings some more egginess and creamy texture to the Cookie. It also butters the recipe up and gives it a slight greasy texture.

1.5% Holy Vanilla is our vanilla extract. It's dead on. The creamy texture also helps keep the Cookie from being too crunchy. It has some bakery notes in it that add to the fresh from the kitchen (shout out) feeling.

0.5% Chocolate Glazed Doughnut drops our chocolate chips into the mix. It's a waxy chocolate that stands apart from the dough. I don't like a bunch of chocolate chips in my cookies, so I kept it particularly light. You could probably up this to 0.75% if you want more chocolate, but I haven't tested that. 0.5% puts it right where I like it. The fried/playdough note again molds Cookie into a dough. It also has a greasy texture.

0.25% Super Sweet kicks the flavor up a notch and really adds to the ridiculous sweetness you get from a spoonful of cookie dough. It isn't necessary, but I find that it does amplify what we're looking for. It enriches my experience.

I had a busy weekend, so I didn't get to fully dial this in. I only got a couple versions done, but I'm pretty happy with where it is for only having a few 20 minute mixing sessions. I obviously don't know how it will steep either. Excuses, excuses.. That's the recipe. For now.

Happy mixing. 👽