I think Rebecca (my 3 year old) thinks I’ve been holding out on her. Every time I make chocolate chip cookies Brian snags a bite (ok 12 bites) of cookie dough before they go in the oven. I never let her have any (raw egg. 3 year old. paranoid mommy.) So when I brought out this ice cream a few nights ago and gave her some she seemed to think that it was the best thing since, well… cookie dough!
There we were, eating our ice cream when I look over and see Rebecca, head tipped all the way back with the bowl completely upended over her mouth. Heaven forbid she leave behind that last teeny, tiny drop of cookie dough goodness.
Chocolate Chip Cookie Dough
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Ingredients:
5 Tablespoons salted butter, melted
1/3 cup packed light brown sugar
¼ cup flour
½ teaspoon vanilla extract
½ cup walnuts, pecans or hazelnuts, toasted and coarsely chopped
¾ cup semisweet or bittersweet chocolate chips
1 quart freshly churned ice cream (I used vanilla this time)
Directions:
Mix together the butter and brown sugar in a medium bowl. Combine with the flour, then add in the vanilla, nuts and chocolate chips.
Flatten the dough to about ½ inch thick and wrap in plastic. Place in the refrigerator until firm.
Unwrap and chop the dough into pieces, then either freezer until ready to use or fold gently into ice cream after churning but before freezing.
Source: The Perfect Scoop by David Lebovitz, page 209
