Double Cookie Dough Ice Cream

I have been meaning to make this ice cream for my husband for a long time. He loves chocolate chip cookies and I knew it would be something that he would love. I don't know why I put it off for so long, but finally, a couple of weeks ago, when we had some friends over for dinner, this ice cream was on the menu for dessert, along with this ice cream.

The reason this is double Cookie Dough Ice Cream is because the ice cream base tastes like cookie dough and there are chunks of chocolate chip cookie dough churned into the ice cream.

This was very popular. It practically disappeared a few minutes after being served. Everyone raved and raved about it and I know that I will be making it again.


Here is the recipe for Double Cookie Dough Ice Cream as seen on Annie' Eats, who used the cookie dough from The Perfect Scoop by David Lebovitz, ice cream adapted from Joy the Baker

Chocolate Chip Cookie Dough Cupcakes

I found these cupcakes months ago and knew that they would be the perfect birthday treat for my hubby. He is an absolute lover of chocolate chip cookies and the dough you have to make to get them.
My hubby's birthday is on December 23rd. That was the perfect day to make these cupcakes because we were having a Christmas get together with some family that night and I knew I would be able to take these to share as a dessert.
I wouldn't say any part of these cupcakes was complicated, but there were 4 separate things to put together, so it took a fair amount of time. First- the cupcake batter, then the eggless cookie dough filling, the cookie dough for the cookies to top the cupcakes, and lastly, the frosting.
The cupcakes turned out beautifully. I didn't get my cookie toppers as small as I could have, but I was happy with the results. Tracey nailed these a couple weeks ago- check hers out!
The thing about these cupcakes is that each part tastes like cookie dough. I'm not a big fan of chocolate chip cookies or the dough, but I was amazed at how much the frosting in particular, tasted like CCC cookie dough.
These were really popular with certain people. My brother-in-law, who usually passes on all desserts I make because he just doesn't care, ate 2 whole cupcakes. I couldn't believe it.
I think they were a little too complicated for some of the kids, who just ate the cookie off the top or a few bites here and there. My hubby was happy with them, but I think he would've been just as happy with just the cookies on top. (Go figure!)
Overall, these were a beautiful, delicious hit of a dessert.

Recipe for Chocolate Chip Cookie Dough Cupcakes
* be sure to fill the cupcakes with a good amount of the cookie dough filling- I should've used more filling in my cupcakes


Recipe used for the Chocolate Chip Cookies to top the cupcakes from Annie's Eats

Chocolate Chip Cookie Cake

For Father's Day, I asked my husband what he wanted for dinner and he said I could make whatever I wanted. So, I tried a few recipes that I had been wanting to try, but I decided to make a dessert that I knew my husband would absolutely love.

He loves chocolate chip cookies. He likes them with milk chocolate chips and he likes to eat the dough. Total opposite of me. I couldn't care less if I ever ate another chocolate chip cookie and you couldn't pay me money to eat cookie dough!

I knew that this Chocolate Chip Cookie Cake would be the perfect dessert.

It is basically just chocolate chip cookie batter that is baked in a cake pan. But, it isn't completely cooked. When you pull it out of the oven, the top will be brown, but the middle will be loose. I actually put it back in the oven for a couple minutes because the middle was so wet, but it is supposed to be like that because then you let it sit for 4 hours and when you cut it, the texture is like a cookie that has just been pulled out of the oven.

My husband LOOOOVVVED this dessert. His exact quotes were "this is the best thing you have ever made" and "could we always have this available to eat at our house?"
He had it topped with a scoop of vanilla ice cream and then I sent the leftovers with him to work the next day in his lunch. He said it was just as good the next day.

I didn't even try it, mostly because a warm, gooey cookie doesn't appeal to me, but my friend who tried it, confirmed that it was one of the best desserts ever. The kids agreed.

If you know a chocolate chip cookie lover, you must make this for them as soon as you can!

** The 4 hour wait before eating is essential, so that the cookie cake can set up the way it is supposed to!


I found the recipe here.

Chocolate Chip Cookie Cake

(adapted from Chocolate Chip Cookie Cake – Dam Good Sweet by David Guas and Raquel Pelzel, as seen on Lemonpi)

Ingredients

1 stick butter, unsalted
1 1/4 cup semisweet chocolate chips (I used milk chocolate chips)
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg

Directions

Preheat the oven to 350°F.

Whisk the flour, baking powder and salt together in a medium bowl and set aside.

Using a stand mixer or a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed until well combined, about 1 minute.

Increase the mixer speed to high and beat for 15 seconds.

Stop the mixer, scrape down the sides of the bowl, and add the egg.

Blend on medium speed for 30 seconds.

Add the dry ingredients and combine on low speed until just a few dry streaks remain.

Add the chocolate chips and mix for a few seconds until combined.

Scrape the batter into a greased and lined 9-inch round cake pan.

Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (the center should still feel quite soft), 18 – 22 minutes.

Cool for 10 minutes and then run a paring knife around the edge of the pan to release the cake.

Cool for at least 4 hours before turning the cake out of the pan and onto a large plate.

Slice then serve…

TWD-My Best Chocolate Chip Cookies

This week's TWD recipe was chosen by Kait, who blogs over at Kait's Plate. You should be able to find the recipe on her blog.

If not, you can find the recipe HERE, from my post about these cookies over a year ago.
I didn't make them again b/c I didn't really care for them and actually ended up churning the leftover cookie dough that I didn't bake into vanilla ice cream, for homemade CCC dough ice cream.
I am pretty sure I did something wrong when I made these, because my cookies did not look anything like the ones in the book. They were very thin and crispy.

Go and see what the other TWD group members thought about these cookies by checking out the TWD Blogroll!

TWD- Chipster Topped Brownies

This weeks' Tuesdays with Dorie recipe was picked by Beth, who blogs over at Supplicious. You can find the recipe for Chipster Topped Brownies over on her blog, or you can buy a copy of Baking: from my home to yours, which is exactly what one of the women with whom I shared this treat did. She called me, asked for the recipe, looked at the book and ordered one for herself. Smart woman!

Dorie really out did herself here. She makes an outrageous brownie batter and tops it with chocolate chip cookie dough. The 2 doughs combine during the baking process and make a delicious, decadent bar of gooey, chocolately yumminess. Even the batter was scrumptious. It made my little fairy dance with joy!

I didn't have any trouble spreading the chocolate chip cookie dough over the brownie batter- there was definitely enough to cover it. I used pecans in the brownie layer and milk chocolate chips in the cookie dough.

Luckily, I was able to take these to a little cooking thingie in my neighborhood and you bet they disappeared fast. Raves and more raves for this cookie-brownie combination. Check out what everyone else thought by going through the TWD Blogroll!

And in case you are wondering, we should be somewhere in New Mexico, Texas or Oklahoma by the time this posts. Keep your fingers crossed that we make it to Georgia by Friday!

Up Next- Poppy Seed Cake with Lemon Glaze

Chocolate Chip Cookies, 2 Ways- Oatmeal-Date-Chocolate Cookies and Dorie's "My best Chocolate Chip Cookies"

When Dorie said "They're thin and crisp and a bit chewy in the center..", she wasn't kidding about the thin and crisp part. My husband loves chocolate chip cookies. He prefers the refrigerated cookie dough that you slap on the baking sheet, but I wanted to find a great homemade recipe that he would love too. I have made the oatmeal-date cookies before, but my hubby doesn't really like all that other stuff to be going on in his cookie. I am so shocked to say that I didn't love these chocolate chip cookies, Dories, that is. They spread so thin and were so crispy, I have never had that happen before. They looked nothing like the picture in the book. So with the next batch, I stuck the baking sheet in the fridge, as well as the dough, and made sure it was very chilled, so it wouldn't spread as fast. Same result. Hmmm....... don't get me wrong, they were still okay, but not something that I am going to make again. The oatmeal-date variety are great. I will make them again and it is nice to know they don't use an entire stick of butter! (Dorie's cookies below, all other pics are the Oatmeal Date)


Oatmeal-Date-Chocolate Cookies from Health Magazine

6 tablespoons unsalted butter

3/4 cup packed light brown sugar

1/3 cup all-purpose flour

1/3 cup whole-wheat flour

3/4 teaspoon baking soda

1 1/2 cups regular oats

1/2 teaspoon salt

1 lightly beaten egg

1 teaspoon vanilla extract

1 cup chopped pitted dates

3 ounces coarsely chopped bittersweet chocolate

Preheat oven to 350º. Melt butter in a small saucepan over low heat. Remove from heat and add brown sugar. Stir until smooth.

In a medium bowl, combine all-purpose flour, whole-wheat flour, baking soda, oats, and salt. Combine the butter mixture with the dry ingredients, and add egg, vanilla, and chopped dates. Fold in bittersweet chocolate. Mix well and spoon mixture by tablespoon-fulls out onto lightly greased (or silicone baking mat–covered) baking sheets.

Bake for 12 minutes, until tops are dry to the touch.

Dorie's-"My best Chocolate Chip Cookies"- from Baking by Dorie Greenspan

2 cups all purpose flour

1 tsp salt

3/4 tsp baking soda

2 sticks unsalted butter, at room temperature

1 cup sugar

3/4 cup packed light brown sugar

2 tsp pure vanilla extract

2 large eggs

12 oz bittersweet chocolate, chopped or 2 cups store-bought chips

1 cup finely chopped walnuts or pecans

Center a rack in the over and preheat to 375 degrees. Line baking sheets with parchment.
Whisk together flour, salt, and baking soda.

Beat butter for 1 minute on medium speed, until smooth. Add sugars and beat for another 2 minutes or so, until well blended. Beat in the vanilla. Add the eggs, one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.

Spoon the dough by slightly rounded tablespoonsfuls onto the baking sheets, about 2 inches apart.

Bake the cookies, one sheet at a time, for 10 to 12 minutes, or until brown at the edges and golden in the middle; they may be a little soft in the center and that's just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.