I’ve always thought the idea of putting cookie dough in ice cream was one of the best things to happen to food. Everyone likes licking off cookie dough batter, so why not add some of that slightly gritty dough into smooth creamy ice cream? So I thought of my other favorite desserts I could put cookie dough in, and viola: COOKIES. They belong together! Crispy, warm, caramelized cookies with raw, gritty cookie dough chunks in it. Mmmm.
Unfortunately, this idea is hard to pull off. Cookie dough is MEANT to be baked. This was my second try at making cookies with cookie dough “chips” in them. So far, it hasn’t really been successful. It’s hard to achieve contrast between the cookie and the cookie dough without baking the cookie dough chunks through too. But trust me, there will be more attempts in the future.
The problem with this recipe was that the cocoa powder in the main cookie dough batter didn’t really come through. Perhaps I didn’t use Hershey’s Special Dark like the recipe recommended and just used regular cocoa powder. Also, the entire cookie just wasn’t very sweet. I liked the idea of using condensed milk in the cookie dough chunks to hold everything together; it gave the chunks a nice creaminess but unfortunately the chunks lacked the grittiness of undissolved sugar, which I really like in cookie dough.
Cookie Dough Chunks Cookies
Recipe adapted from Bakespace
Mini Cookie Dough Truffles:
¼ cup unsalted butter, at room temperature
½ cup packed brown sugar
½ tsp vanilla extract
pinch of salt
1 cup all-purpose flour
7 oz sweetened condensed milk
¼ cup mini chocolate chips
Using a stand mixer (or a bowl and beaters) on medium speed, cream together the butter and sugar until light and fluffy, about 3 minutes.
Beat in vanilla.
With speed on low, slowly add flour, alternating with condensed milk, beating well after each addition.
Add chocolate chips and blend until fully incorporated. Place into fridge for about 5-10 minutes to firm up a bit before rolling.
Shape balls into ¼ -inch balls. Lightly dust with flour to prevent from sticking (about 2 TBSP) and place into an air tight container. Store in freezer for at least 3 hours.
Chocolate Cookie Base
* 6 ounces unsalted butter, at room temperature
* ½ cup granulated sugar
* 1 cup brown sugar
* 1 egg
* 1 egg yolk
* 1 tsp vanilla extract
* pinch of salt
* ½ tsp baking soda
* 1 ½ cups all purpose flour
* 2 TBSP unsweetened dark cocoa powder (like Hersey’s Special Dark)
* 1 ½ cups Mini Cookie Dough Truffles
Preheat oven to 375F.
Grease cookie sheets with either butter or baking spray.
In a large bowl, on medium-high speed, cream together sugars and butter until light and fluffy, about 3 minutes.
Add egg, egg yolk, and vanilla extract and beat until fully incorporated. Scrape down the bowl. Mix another 30 seconds.
In a medium bowl, sift together salt, baking soda, cocoa powder, and flour.
With the mixer on slow, add the flour mixture. Mix until thoroughly combined.
With the mixer on the lowest speed, add the cookie dough truffle pieces. Only mix until just combined, but evenly distributed through the dough. Place in fridge for 20 minutes.
Using a small cookie/ice cream scoop, scoop out cookie dough and place onto prepared pans. (I guesstimated by scoops to be somewhere between ping pong and golf ball sized.)
Place on cookie sheet and bake 9-10 minutes.
Leave on cookie sheet for 3 minutes then remove and let cool on wire rack.