Chocolate Chip Cookie Fondant, Vanilla (serves 2-3) Recipe
Make Chocolate Chip Cookie Fondant, Vanilla (serves 2-3) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Fondant Base
Chocolate Chips & Finish
Method
Cookie Fondant Base
- 1
Soften and cream
Bring 4 tablespoons unsalted butter to very soft but not melted room temperature (about 10–15 minutes if refrigerated). In a small bowl, mash the butter with 3 tablespoons light brown sugar and 1 tablespoon granulated sugar until homogenous and slightly fluffy (about 30 seconds with a fork or small whisk).
- 2
- 3
Dry ingredients
Sift or whisk together 3 tablespoons all-purpose flour and 1 teaspoon cornstarch into the butter/sugar mixture to prevent lumps. Add a pinch of fine sea salt. Fold with a rubber spatula until just combined, forming a soft, slightly sticky dough. Do not overmix.
- 4
Adjust consistency
If the dough feels too dry or crumbly, add up to 1 teaspoon heavy cream and gently fold to bring it together. If the dough is too wet, add up to 1 teaspoon more flour. The final texture should be smooth, pliable, and slightly glossy — similar to a thick cookie dough that will hold a mound shape.
Chocolate Chips & Finish
- 5
Fold in chips
Gently fold 3 tablespoons mini semisweet chocolate chips into the dough, distributing them evenly but avoiding vigorous mixing that will melt the chips.
- 6
Shape and chill briefly
Divide the dough into 2 or 3 portions (depending on desired serving size). Using your hands, shape each portion into a small round mound or disk about 1 to 1 1/2 inches wide and 1/2 inch thick. Place the shaped fondants on a small plate or parchment-lined tray and chill in the refrigerator for 10 minutes to firm slightly — this helps retain shape when serving warm cream.
- 7
Serve with warm cream
If desired, warm 2 teaspoons heavy cream until just hot (microwave 10–12 seconds) and spoon a small puddle onto each serving plate. Place the chilled cookie fondant on the warm cream so it softens slightly at the base and presents a molten-like mouthfeel. For a glossy finish, lightly brush each fondant with 1 teaspoon melted butter and sprinkle a pinch of flaky sea salt on top.
- 8
Storage and reheating
Store any leftover shaped fondants airtight in the refrigerator for up to 3 days. To serve later, bring to room temperature 10–15 minutes before serving or very briefly warm in a 250°F (120°C) oven for 3–4 minutes; avoid microwaving whole portions for long or they will over-soften.