Chocolate Chip Cookie Dough Ice Cream

Since I'm on an ice cream kick, I decided to try this edible chocolate chip cookie dough recipe that my sister Diana sent me a few months ago and make chocolate chip cookie dough ice cream, but using my own vanilla ice cream recipe with it.

I made the cookie dough last night and froze little portions of the dough (1/2 teaspoon each, but next time will make them a little smaller) in a single layer on a plastic wrap lined baking sheet. Once they were frozen, I transferred them to a container and put them back in the freezer. This made enough for two batches of ice cream, so I used half for this batch and froze the rest to use another time.

I also mixed and refrigerated my vanilla ice cream base (refrigerated in a quart-sized mason jar - it fits perfectly), so that everything would be ready to make today.

After I churned the vanilla ice cream, I transferred it to a container a little at a time, adding some of the frozen cookie dough in between spoonfuls/layers of ice cream, then topped it with one final layer of ice cream. I then froze the container of ice cream for a few hours. When I tried some later, it was so good!

Skip the store-bought ice cream that is full of junk ingredients and give this easy and delicious recipe a try!

Eggless Edible Cookie Dough

Recipe courtesy “Joy Food Sunshine” Website

 

This is the best Edible Cookie Dough Recipe ever! It's easy to make and safe to eat without baking! Eat it with a spoon, toss it in homemade ice cream, or use it as a filling for cakes or cupcakes! There's no wrong way to enjoy this sweet treat!

 

½ cup salted butter softened

½ cup granulated sugar

½ cup light brown sugar packed

3-4 Tablespoons whole milk

1 teaspoon pure vanilla extract

1½ cups all-purpose flour (heat treated)*

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon sea salt

½ cup mini chocolate chips

 

In a small bowl, mix together the heat-treated flour, baking soda, baking powder and sea salt. Set aside.

In a medium bowl, cream together butter, granulated sugar and brown sugar with a hand-held mixer (or standing mixer) until well combined (about 60 seconds). Be sure to start on low speed and increase it as the ingredients begin to stick together.

Add 3 Tablespoons milk and vanilla extract and beat on medium speed until combined.

Add dry ingredients and mix, starting on low speed and increasing to medium-high, until all ingredients are combined. If necessary, add an extra 1 Tablespoon milk to reach your desired consistency.

Add mini chocolate chips and stir until evenly distributed.

(If using a hand-held mixer, the cookie dough may look crumbly. It’s ok! Simply press it together into a ball with your hands and it will stick together nicely)!

NOTES:

The FDA recommends avoiding the consumption of raw flour because there is a risk that it could be contaminated with bacteria. If you are worried about eating raw flour, you can heat treat the flour used in this eggless cookie dough recipe. The main goal of warming up (or heat-treating) the flour is to ensure that it reaches 160°, the temperature that kills bacteria! There are two methods to heat treat flour to make it safe to use in this edible cookie dough recipe. 

*How to heat treat flour: 

Bake it. Preheat your oven to 350°and spread the flour evenly on a large baking sheet. Bake for 5-10 minutes or until the temperature reaches 160°.

Microwave it. Place the flour in a microwave-safe bowl and heat it on high for 60-65 seconds, or until it reaches 160°.

Let the flour cool while you’re mixing the wet ingredients, and once your flour is safe to use, you can move on to making this eggless cookie dough recipe.

Store/Freeze: Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. You can store it in one portion or roll it into balls/individual portions.

Vanilla Ice Cream

 

1 cup whole milk, very cold

1/8 teaspoon sea salt

½ cup to ¾ cup granulated sugar

2 cups heavy cream, very cold

2 teaspoons pure vanilla extract

 

In a cold bowl, whisk together milk, salt and sugar until sugar is dissolved. Stir in heavy cream and vanilla.

 

Pour into the ice cream maker's freezer bowl. Let it run for about 20-25 minutes or until ice cream is thick and done.

 

Transfer to a container and place in the freezer for about 2 hours to completely firm up.

Easiest Chocolate Chip Cookies

I recently made a new chocolate chip cookie recipe from my sister Maria that my sister Diana makes as well. My sisters have made these for a few family parties and they are so good. There is no mixer required which means they are quick and easy! The recipes doesn't make that many compared to some cookie recipes, but it is easy to double the recipe, if needed. My kids love these so I have a feeling I will be making them often so they can take a little homemade treat in their school lunches!

I made a double recipe of these and used chocolate chunks instead of chocolate chips for my husband's promotion ceremony earlier this month. The cake I bought from Costco was hardly touched because everyone loved the homemade cookies so much!

Easiest Chocolate Chip Cookies

Recipe courtesy “I Heart Eating” Website

 

Easiest Chocolate Chip Cookie recipe is a simple chocolate chip cookie recipe that makes super soft chocolate, super yummy chip cookies – no mixer necessary, no chilling needed.

 

½ cup butter

½ cup granulated sugar

¼ cup brown sugar, packed

2 teaspoons vanilla extract

1 large egg

1¾ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon kosher salt or ¼ teaspoon table salt

1 cup semisweet chocolate chips

 

Preheat the oven to 350°.

 

Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot.

 

In a large bowl, mix butter with the sugars until well-combined.

 

Stir in vanilla and egg until incorporated.

 

Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour. 

 

Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

 

Stir in chocolate chips.

 

Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.

 

Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

 

Yield: 2 dozen.

 

NOTES:

Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie. For the ingredient measurements by weight, please click "metric" directly underneath the ingredients.

 

Don't over-bake the cookies, or you won't end up with soft cookies. Several people have said that they've needed to bake the cookies for longer. Since oven temps can vary, I suggest starting with the listed baking time and increasing the time as needed.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

I don't know why I haven't posted this classic chocolate chip cookie recipe before - it's the only chocolate chip cookie recipe I've ever made. It's super simple and delicious. I sometimes add walnuts and sometimes don't, depending on whether I have any at the time or not and who I am baking for since some people don't like nuts in their cookies. I use Crisco in place of butter, but otherwise don't change anything else.

I had been using parchment paper when baking cookies, but I just bought some Silpat half sheet baking mats on sale and this was my first time using them. I used a medium size OXO cookie scoop to drop the cookies on the cookie sheets, and got 38 cookies out of one recipe using that size - they were a bit bigger than I had anticipated. A few weeks later I used a small cookie scoop to make another recipe of these with walnuts, and got 74 cookies out of that recipe - those were a bit smaller than I had wanted. Next time I will have to go with overfilling a small cookie scoop to get the perfect size!

This is a great recipe to make with kids - my boys loved watching the batter come together (gotta love those glass mixing bowls) and tasting the results!

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

 

The chocolate chip cookie that started it all! NESTLÉ® TOLL HOUSE® original chocolate chip cookies are a true classic and the go-to cookie for all occasions!

 

2¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened or shortening

¾ cup granulated sugar

¾ cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsel

1 cup chopped nuts (Optional – if omitting, add 1 to 2 Tablespoons of all-purpose flour)

 

Preheat oven to 375°.

 

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

 

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

Yield: 5 dozen cookies.

Waiting on cookies...

A few photos of a recipe made with walnuts:

Skillet Chocolate Chip Cookie

I recently ordered a 12" Le Creuset Cast Iron Skillet that finally came in today. I've been pretty excited to receive it and had in mind the perfect food to try in it first - I've never made a skillet cookie, pizza cookie, pizookie, or whatever you want to call it - it's just a giant cookie made in a skillet! This morning I received an email that my skillet was on the FedEx truck for delivery, so I searched specifically for a 12" skillet cookie recipe (most of them were for 8" or 10" skillets and I didn't want to have to adjust the recipe). I quickly found one that looked promising and had great reviews, so I took 2 sticks of butter out to soften and patiently waited for the skillet to arrive.

Just after lunch time, FedEx pulled up and delivered my package. After my kids went down for their naps, I checked the butter and it was softened enough to get started. This recipe is very simple to make. Waiting for the butter to soften is the hardest part!

Although adding coarse sea salt on top is optional, I highly recommend doing it. It just adds a nice little touch that you can taste in every bite. This is a fun dessert that can be customized however you like - I would have added chopped walnuts if my kids weren't eating it. Crushed potato chips is another great idea of something to add in to make it salty and sweet. You can use chocolate chunks instead of chocolate chips, or different flavored chips altogether.

I baked this while my twin toddlers were napping and it was cooled down just enough to give them each a slice once they woke up. The reviews were in - one of them said it was "delicious" and "yummy" (while rubbing his belly, which I've never even seen him do before!) and the other was too busy eating to comment, but was asking for more before he was even finished!

A lot of people seem to top these with ice cream while it's still warm and dig in with a spoon. Messy isn't my style and a 12" cookie is also huge for the small amount of people currently in our house, so instead I used a nylon spatula to cut the cookie like a pizza. I actually froze two "quarters" of it separately, since I didn't want to be eating too much of it or have it go to waste. I left one quarter out for us to enjoy tomorrow!

This would be perfect for making when you have a small crowd over, but it's just as great to enjoy with the family on any day of the week. Give this recipe a try, you won't regret it!

The Ultimate Skillet Chocolate Chip Cookie

Recipe courtesy “Just A Taste” Blog

3 cups all-purpose flour

½ teaspoon kosher salt

1 Tablespoon baking powder

1 cup (2 sticks) unsalted butter, at room temperature

1¼ cups sugar

½ cup packed light brown sugar

3 large eggs, at room temperature

2 teaspoons vanilla extract

2 cups semisweet chocolate chips or chunks

1 cup crunchy mix-in, such as chopped walnuts, crushed potato chips or pretzels (optional)

1 teaspoon flaky or coarse sea salt (optional)

Preheat the oven to 350°F and grease a 12-inch cast iron skillet with butter or Crisco.

In a medium mixing bowl, whisk together the flour, salt, and baking powder. Set the bowl aside. 

In a stand mixer fitted with the paddle attachment, cream together 1 cup (2 sticks) unsalted butter with the sugar and light brown sugar. 

Add eggs, one at a time, until mixed in; then add the vanilla extract and beat until combined. 

Add the flour mixture into the stand mixer and mix just until the dough comes together. Beat in the chocolate until combined, and nuts or any other mix-ins that you desire. 

Scrape the dough into the skillet, then sprinkle it with the sea salt. 

Bake the cookie for 30 to 35 minutes until it is barely cooked in the center, or until it is done to your likeness. 

Remove it from the oven and allow it to cool for 10 minutes before serving. Top with ice cream, if desired, and eat with a spoon directly from the skillet, or cut into wedges like a pizza and dish out individual pieces.

Serves 8.