One day I was making chocolate chip cookies, and everyone (including me) wanted to eat the cookie dough before I could get the cookie sheet in the oven. But after I eat an uncontrollable spoonful of uncooked cookie dough, my conscience begins to plague me about the raw egg. Should I have just eaten that? I suddenly began toying with the idea of (eggless) cookie dough frosting on top of my cookies. What could be better than chocolate chip cookies meeting cookie dough frosting? Could there be a more delectable combination? I don’t think so. 
Also I recently started experimenting with mascarpone cheese in some recipes, and let me say, I think it’s the bomb…rich, sweet and creamy. Go ahead and get baking, you know you want some of these double, trouble cookies.
- 8 tablespoons (1 stick) unsalted butter, softened
- 4 oz. mascarpone cheese, softened (cream cheese may be substitute, see note below)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt, optional and to taste
- 1 1/4 cups semi-sweet chocolate chips (I like Ghirardelli)
- 1 cup white chocolate chips
- Combine the butter, and mascarpone cheese. Add sugars, egg, vanilla, and beat on medium-high speed for about 7 minutes until light and fluffy.
- Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add chocolate chips and fold in by hand with a wooden spoon.
- Using a cookie scoop, form mounds of cookies with the dough. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not skip this step. See note below.
- Preheat oven to 350F, spray cookie sheet with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.
- Cool and frost with cookie dough frosting. (See recipe below.)
- If you substitute cream cheese for the mascarpone, do not use fat-free, light or whipped.
- Important: Be sure to refrigerate your dough. Do not bake the cookies with warm dough because cookies will spread and bake thinner and flatter.
- •4 oz. mascarpone cheese, softened (see note below)
- •5 Tbsp. butter, softened
- •⅔ cup brown sugar
- •1 tsp. vanilla
- •1 envelope Dream Whip, you can omit this. It just helps a little with the consistency
- •2 Tbsp. milk, more if needed to reach desired consistency
- •½ cup flour
- •3 cups powdered sugar, more if needed to reach desired consistency
- •⅔ cup mini chocolate chips ( I prefer Ghiradelii.)
- Cream softened mascarpone cheese and butter together in a large bowl.
- Add brown sugar, vanilla and Dream Whip and evenly beat together.
- Add milk, flour and powdered sugar and beat to evenly incorporate until smooth. (If you need to add a little milk to thin it, feel free to do so. I prefer my frosting thick so I never needed to)
- Stir in mini chocolate chips.
- Frost cookies or your dessert of choice.
- You may substitute cream cheese for the mascarpone. But do not use fat-free, light or whipped.