Chocolate Chip Cookie Dough Soufflé

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I’ve stumbled upon a recipe that warms the heart and elevates comfort food’s very essence to an art form. I’m talking about the heavenly Chocolate Chip Cookie Dough Soufflé – a dessert that promises the best of two worlds, combining the gooey richness of chocolate chip cookie dough with the ethereal lightness of a soufflé.

How to make Chocolate Chip Cookie Dough Souffle

Chocolate Chip Cookie Dough Soufflé is a delicious dessert that combines the classic flavors of chocolate chip cookies with the airy texture of a soufflé. It typically features a rich cookie dough base, often made with flour, sugar, butter, and chocolate chips, which is then lightened with whipped egg whites to give it a fluffy, cloud-like consistency.

Ingredients

For the Chocolate Chip Cookie Dough:

• 1/2 cup all-purpose flour
• 2 tablespoons unsalted butter, softened
• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar, packed
• 1 tablespoon beaten egg (approximately 1/4 of a whole egg)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• A pinch of salt
• 1/3 cup chocolate chips

For the Soufflé:

• 2 tablespoons unsalted butter, plus extra for greasing the ramekins
• 1/3 cup granulated sugar, plus extra for coating the ramekins
• 1 cup whole milk
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 large eggs, separated
• A pinch of cream of tartar
• Powdered sugar for dusting (optional)

Instructions

Prepare the Dough:

1. In a mixing bowl, cream together 2 tablespoons of butter with the granulated sugar and brown sugar until light and fluffy.
2. Mix in the 1 tablespoon of beaten egg and the vanilla extract.
3. Sift together the 1/2 cup of all-purpose flour, baking soda, and salt, then add to the wet ingredients; mix until just combined.
4. Fold in the chocolate chips and set the cookie dough aside.

Prep the Ramekins:

1. Preheat your oven to 375°F (190°C).
2. Butter the inside of four 6-ounce ramekins generously. Then, coat the buttered surfaces with granulated sugar, tapping out any excess.

Make the Soufflé Base:

1. In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat.
2. Add the 3 tablespoons of flour to the melted butter and stir for about 1 minute.
3. Whisk the milk into the mixture gradually until smooth.
4. Cook, stirring constantly, until the mixture thickens a bit, about 2-3 minutes.
5. Remove from heat and stir in the vanilla extract. Cool this base for about 5 minutes.

Beat the Eggs:

1. Separate the eggs, placing the whites in a large mixing bowl and the yolks in a separate bowl.
2. Add a pinch of tartar cream to the egg whites.
3. Using an electric mixer, whip the egg whites until soft peaks form.
4. Gradually add the 1/3 cup of sugar and continue beating until glossy and medium-stiff peaks hold.

Combine Mixtures:

1. Whisk the egg yolks into the cooled base until well combined.
2. Gently fold 1/3 of the whipped egg whites into the yolk mixture to lighten it.
3. Carefully fold in the remaining egg whites, maintaining as much volume as possible.

Assemble the Soufflés:

1. Place a good amount of cookie dough at the bottom of each prepared ramekin.
2. Spoon the soufflé mixture on top of the cookie dough, filling the ramekins almost to the brim.
3. Run your thumb around the inside edge of the ramekins. This will help the soufflé rise evenly.

Bake the Soufflés:

1. Bake in the preheated oven for 14-17 minutes or until the soufflés have risen and are golden brown on top.
2. Keep in mind that oven times may vary, and the key to a great soufflé is baking it just until it has risen and set.

Serve Immediately:

1. Remove the soufflés from the oven, dust them with powdered sugar if you like, and serve immediately, as soufflés are famous for their delicate structure and will fall if left to sit too long.

Tips for the Perfect Chocolate Chip Cookie Dough Soufflé:

• Fresh eggs at room temperature will whip more easily and offer better structure.
• Fold the mixtures gently to keep the air in the beats. This is what gives a soufflé its height.
• Avoid opening the oven door while baking, as drafts can cause the soufflé to deflate.
• Before starting, have all your ingredients measured and ready to go. Timing is important to keep the process smooth and to prevent the dough from getting too warm.

What to serve with

The perfect accompaniments with your Chocolate Chip Cookie Dough Soufflé can elevate this dessert into an unforgettable dining experience. The rich, indulgent flavors and airy texture of the soufflé pair wonderfully with several sides, sauces, and beverages.

Creamy Sides

• Vanilla Ice Cream: A scoop of classic vanilla ice cream beside or atop the warm soufflé creates a delightful contrast in temperatures and textures. The creaminess of the ice cream melds perfectly with the rich, gooey cookie dough center.
• Whipped Cream: Light and airy whipped cream can be dolloped on top of the Chocolate Chip Cookie Dough Soufflé just before serving. It adds a fresh, creamy texture without overpowering the soufflé’s flavor.

Sauces

• Salted Caramel Sauce: Drizzle a homemade or high-quality store-bought salted caramel sauce over your soufflé for a touch of salty sweetness that complements the chocolate chips beautifully.
• Raspberry Coulis: For a fruity contrast, serve your soufflé with a raspberry coulis. The tartness of the raspberries cuts through the richness of the dessert, offering a bright burst of flavor.

Beverages

• Coffee: A freshly brewed cup of coffee is an excellent choice to serve with rich chocolate desserts. The bitterness of the coffee balances the sweetness of the cookie dough and chocolate, making for a harmonious pairing.
• Dessert Wines: Choose a dessert wine such as a Moscato d’Asti or a Port to serve alongside your soufflé. The natural sweetness and body of these wines support the rich textures and flavors of the dessert without overwhelming them.

Fruits

• Fresh Berries: A mix of fresh berries like strawberries, raspberries, and blueberries can add a refreshing, slightly acidic note that cleanses the palate between rich bites of soufflé.
• Sliced Bananas: For a tropical twist, serve thinly sliced bananas alongside or atop your soufflé. The subtle sweetness and soft texture of bananas complement the gooey cookie dough center wonderfully.

Nuts

• Toasted Hazelnuts or Almonds: Sprinkling finely chopped, toasted hazelnuts or almonds over the soufflé introduces a delightful crunch and nutty flavor that contrasts nicely with the dessert’s soft texture.

Ingredients Substitutes

Creating a Chocolate Chip Cookie Dough Soufflé can be a rewarding baking adventure. Substitutions might be necessary due to dietary restrictions, allergies, or simply a lack of certain ingredients.

All-Purpose Flour Substitutes

• For gluten-free flour: A variety of gluten-free flour blends can be used in a 1:1 ratio for all-purpose flour. Almond flour or coconut flour can also be used, but keep in mind they absorb moisture differently, so you might need to adjust the liquid ingredients accordingly.
• For low-carb: Almond flour or coconut flour are good low-carb options, but remember to adjust your liquid components since these flours have different absorbency levels.

Sugar Substitutes

• For Lower Sugar: Consider using a granulated sugar substitute like erythritol or stevia, which can replace white sugar in a 1:1 ratio, but check the packaging for specific substitution rates.
• For More Natural Sugars: Coconut sugar or honey can be used, though they will affect the flavor profile slightly. When using honey, reduce other liquid ingredients to compensate for its liquid form.

Butter Substitutes

• For Dairy-Free/Vegan: Coconut oil or vegan butter are excellent alternatives to butter. They can be used in equal amounts. Avocado can also be used as a healthier fat option but might slightly alter the taste.
• For Healthier Fats: Unsweetened applesauce or mashed bananas can replace butter in equal amounts to reduce fat content, though this may alter the texture slightly.

Eggs Substitutes

• For Egg-Free/Vegan: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 15 minutes) is a popular vegan substitute that works well in baking. Another option is using ¼ cup of unsweetened applesauce or mashed banana for each egg required.
• For Lower Cholesterol: Consider using two egg whites or ¼ cup of an egg substitute instead of a whole egg to reduce cholesterol and fat content.

Chocolate Chips Substitutes

• For Sugar-Free: Look for sugar-free chocolate chips or chunks. They’re often sweetened with stevia or erythritol.
• For Dairy-Free/Vegan: Vegan chocolate chips are readily available and can be used in a 1:1 substitution.
• For Different Flavors: To vary the flavor profile, consider using chunks of dark chocolate, white chocolate, or even peanut butter chips.

Vanilla Extract Substitute

• For An Alcohol-Free Version: Alcohol-free vanilla flavoring is available, though it may have a slightly different taste. Alternatively, vanilla bean paste can be used in equal amounts for a richer flavor.

Baking Powder Substitute

• If you find yourself out of baking powder, you can make your own by mixing ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon of baking powder required. This mixture can be used immediately in your recipe.

Final Thoughts

This chocolate chip cookie dough soufflé is an elegant and delicious twist on traditional desserts, offering a little piece of nirvana in every bite. Enjoy making this confection and relish the joy it brings you and your guests!

More Dough Recipes:

• Wood-Fired Pizza Dough Recipe
• Copycat Mama Cozzi Pizza Dough Recipe
• Pizza Dough Recipe (with Active Dry Yeast)
• Copycat Food Nanny Pizza Dough Recipe
• Hot Dog Wrapped in Dough Recipe