Description
Chocolate Chip Cookie Dough Turnovers
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup unsalted butter, softened
– 1/4 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 1/2 tsp salt
– 1/2 cup mini chocolate chips
– 1 egg (for egg wash)
– 1/2 cup chocolate chips, melted (for drizzling)
Directions:
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Stir in the vanilla extract, then mix in the flour and salt until a dough forms.
4. Fold in the mini chocolate chips and set aside the cookie dough mixture.
5. Roll out the puff pastry sheet on a lightly floured surface and cut it into four equal squares.
6. Spoon a generous tablespoon of the cookie dough mixture into the center of each puff pastry square.
7. Fold each square in half to form a triangle, pressing the edges together with a fork to seal.
8. Beat the egg and brush the top of each turnover with the egg wash for a golden finish.
9. Bake the turnovers for 15-20 minutes, or until golden brown and puffed.
10. Once baked, allow them to cool slightly, then drizzle the melted chocolate chips over the top for an extra indulgent touch.
11. Serve warm and enjoy the gooey, cookie-dough-filled center wrapped in flaky pastry!
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Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Kcal: 250 per turnover | Servings: 4
Step-by-Step Guide
Follow these detailed steps for perfect turnovers every time. First, ensure your puff pastry is fully thawed but still cold to the touch for easy handling. When making the cookie dough filling, cream the butter and sugars for a full 2-3 minutes until very light and fluffy; this incorporates air for a better texture. After rolling and cutting the pastry, place your dough filling slightly off-center to allow for a clean fold. Use the tines of a fork to crimp the edges firmly, creating a tight seal that prevents leakage. For the egg wash, a light, even coat is key—too much can cause the pastry to become soggy. Bake on the middle rack and rotate the sheet halfway through for even browning.
Serving Suggestions
These turnovers are a versatile treat. For a decadent dessert, serve warm with a scoop of vanilla ice cream and a sprinkle of sea salt. For a brunch item, pair with fresh berries and a dusting of powdered sugar. They also make an excellent portable snack—simply pack in an airtight container once fully cooled. Consider drizzling with white chocolate or caramel sauce for a different flavor profile.
How-to Summary
In short: Thaw pastry. Cream butter and sugars, then mix in vanilla, flour, salt, and mini chips to make filling. Roll and cut pastry into squares. Fill, fold into triangles, and seal edges. Apply egg wash. Bake at 375°F for 15-20 minutes until golden. Drizzle with melted chocolate and serve.
Frequently Asked Questions
Can I prepare these turnovers ahead of time? Yes, you can assemble the turnovers, place them on the baking sheet, and freeze them solid before transferring to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.
Can I use regular chocolate chips instead of mini? You can, but mini chips distribute more evenly and are less likely to puncture the pastry when sealing. If using regular chips, chop them roughly first.
My filling leaked out during baking. What happened? This is usually due to overfilling or an imperfect seal. Ensure you use a generous tablespoon, not more, and press the edges firmly with a fork.
How do I store leftovers? Store cooled turnovers in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5-7 minutes to restore crispness.
Is the cookie dough safe to eat? The dough in this recipe is not meant to be eaten raw. The high heat of baking cooks the flour, making it safe to consume once the turnovers are fully baked and golden.
Common Mistakes to Avoid
- Using warm or melted butter for the filling, which creates a greasy, runny mixture instead of a dough.
- Rolling the puff pastry too thin, which can cause tearing and leaking.
- Overfilling the pastry squares, which prevents a proper seal.
- Skipping the egg wash, resulting in a pale, less appetizing finish.
- Drizzling the chocolate before the turnovers have cooled slightly, causing it to melt completely and absorb.
Conclusion
These Chocolate Chip Cookie Dough Turnovers masterfully combine the nostalgic joy of edible cookie dough with the elegant, flaky texture of puff pastry. They are surprisingly simple to make, yet deliver an impressive and indulgent result perfect for any occasion. By following the detailed guide and avoiding common pitfalls, you can create a reliably delicious treat that is sure to become a favorite. Enjoy the process and the delicious, warm, gooey reward.