I was an early trendsetter. I was snitching bites of raw cookie dough long before anyone else, way back in the sixties, so I would like to take credit for starting the craze. Okay, maybe I wasn’t the first kid to snitch a bit of raw cookie dough. But whoever came up with the idea for adding cookie dough to ice cream rightly deserves the accolades from ice cream lovers across the United States. (I’m not sure the idea of raw cookie dough in ice cream has international appeal.) This dough is packed with crunchy nuts and lots of chocolate chips, all embedded in a soft brown sugar dough. I debated with myself that this may be too much cookie dough for the average person to add to ice cream. Then, after much nibbling (while thinking about it), I decided that it was just not possible to have too much cookie dough!

　　

Ingredients

makes 2 cups (300 g)

　　5 tablespoons (70 g) salted butter, melted

　　1/3 cup (70 g) packed light brown sugar

　　1/4 cup (35 g) flour

　　1/2 teaspoon vanilla extract

　　1/2 cup (50 g) walnuts, pecans, or hazelnuts, toasted (see page 13) and coarsely chopped

　　3/4 cup (120 g) semisweet or bittersweet chocolate chips

　　

Step 1

In a medium-sized mixing bowl, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla, nuts, and chocolate chips.

　　

Step 2

Form the dough into a disk about 1/2 inch (1 cm) thick, wrap it in plastic wrap, and refrigerate until firm. Once chilled, unwrap the disk and chop the dough into bite-sized pieces, then store the pieces in the freezer until ready to mix in.

　　

Mixing It In

Step 3

Fold pieces of Chocolate Chip Cookie Dough into 1 quart (1 liter) of ice cream as you remove it from the machine.

　　

Storage

Step 4

This dough can be stored for up to 5 days in the refrigerator or up to 2 months in the freezer, well wrapped.

　　The Perfect Scoop