Chocolate Chip Cookie Dough Swiss Meringue Buttercream
Chocolate Chip Cookie Douigh Swiss Meringue Buttercream
Ingredients
Swiss Meringue Buttercream Base:
- 4 Large Egg Whites
- 175 Grams of Granulated Sugar ¾ Cup + 2 Tablespoons
- ¼ Teaspoon Kosher Salt
- 1 Teaspoon Vanilla Extract
- 170 Grams Room Temperature Unsalted Butter 12 Tablespoons
Eggless Chocolate Chip Cookie Dough:
- 57 Grams Room Temperature Unsalted Butter 4 Tablespoons
- 38 Grams Granulated Sugar 3 Tablespoons
- 38 Grams Brown Sugar 3 Tablespoons
- ½ Teaspoon Vanilla Extract
- 1 Tablespoon Milk
- 60 Grams All Purpose Flour ½ Cup
- ¼ Teaspoon Kosher Salt
- ¼ Teaspoon Baking Soda
- ⅓ Cup Mini Semi-Sweet Chocolate Chips
Instructions
Swiss Meringue Buttercream Base
- Using a rubber spatula stir together the egg whites, sugar and salt in the bowl of an electric mixer over simmering water until the egg-white mixture reaches a temperature of 160°F and the sugar is dissolved.
- Place the bowl on the mixer and whip with the wire whip attachment on high speed until you have stiff peaks and the bowl is cool to the touch. This will take about 5-6 minutes. Meanwhile cut up butter into 1” pieces.
- With the mixer on medium-low speed begin adding the butter a piece at a time, adding another piece of butter when the previous one has been incorporated. Continue beating until the mixture begins to come together. This may take as long as 10-15 minutes. If the buttercream does not come together, place the bowl and the whip attachment in the fridge for 10-15 minutes and beat again. Stop the mixer and scrape the bowl.
- Add the vanilla extract and all of the cookie dough mixture and beat on medium low speed until mixture is smooth. Fold in the chocolate chips using a rubber spatula.
Eggless Chocolate Chip Cookie Dough
- Cream the butter and sugars.
- Add the vanilla and milk.
- Mix in the flour, salt and baking soda until combined.
- At this point you can refrigerate the cookie dough until needed, but make sure you bring it to room temperature before using.
