Baked/Unbaked

Preparation info

  • Difficulty

    Easy

Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

Originated by Ben & Jerry’s more than twenty years ago, cookie dough has become a staple at ice cream parlors across the country. It’s a comfort flavor that captures the guilty pleasure of impulsively eating raw chocolate chip cookie dough when you just don’t have the patience to bake it. But why choose between cookie dough and actual cookies? At Ample Hills, we feature both baked and unbaked cookie dough pieces in our pure Vanilla Bean ice cream. The only difference in the two cookie recipes below is that we leave out the eggs in the unbaked version.

Ingredients

For the Chocolate Chip Cookie Dough

  • Butter for the baking sheet
  • 2 cups (250 g) all-purpose flour, plus extra for your hands
  • ½ teaspoon baking soda
  • cups (300 g) unsalted butter, at room temperature
  • 1 cup (200 g) organic cane sugar
  • ½ cup (120 ml) golden syrup
  • 1 teaspoon salt
  • 2 tablespoons vanilla extract
  • 12 ounces (340 g) semisweet chocolate, chopped

For the Chocolate Chip Cookies

  • Butter for the baking sheet
  • 2 cups (280 g) all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • cups (300 g) unsalted butter, at room temperature
  • 1 cup (200 g) organic cane sugar
  • ½ cup (120 ml) golden syrup
  • 2 tablespoons vanilla extract
  • 2 eggs
  • 12 ounces (340 g) semisweet chocolate, chopped

Method

  1. Prepare Vanilla Bean according to the recipe directions. Transfer the cooled base to a storage container and refrigerate until ready to use.
  2. Make the chocolate chip cookie dough: Butter a 12-by-18-inch rimmed baking sheet and line it with parchment paper.
  3. In a small bowl, whisk together the flour and baking soda.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy. Add the syrup, salt, and vanilla and beat until combined. Reduce the speed to low and add the flour mixture, beating until just combined. Stir in the chocolate pieces by hand.
  5. Dip your hands in flour and spread the sticky batter in an even layer, ¼ inch (6 mm) thick, on the prepared baking sheet. Freeze until solid, about 1 hour. Chop the dough into bite-size pieces and freeze them until ready to use.
  6. Make the chocolate chip cookies: Preheat the oven to 350°F (175°C). Butter a 12-by-18-inch rimmed baking sheet and line it with parchment paper.

  7. In a small bowl, whisk together the flour, salt, and baking soda.
  8. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy. Add the syrup, vanilla, and eggs and beat until combined. Reduce the speed to low and add the flour mixture, beating until just combined. Stir in the chocolate pieces by hand.
  9. Dip your hands in flour, and spread the sticky batter in an even layer, ¼ inch (6 mm) thick, on the prepared baking sheet. Bake for 10 to 12 minutes, until the top browns and a knife inserted into the cookie comes out without crumbs. Let cool, then chop the cookie into bite-size pieces.
  10. In a large bowl, toss together the pieces of unbaked cookie dough and baked cookies.
  11. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
  12. Transfer the ice cream to a storage container, folding in the cookie-dough and baked-cookie pieces as you do. Use as many of the cookie pieces as you want; you won’t necessarily need the whole batch. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.