Chocolate Chip Cookie Dough Overload

Are you all fed up with cookie posts from me after an entire month of nothing but cookies?

I sure hope you aren't, because before I give you a little cookie break, I have just one more I have to share with you.

You see tomorrow is my oldest's 17th birthday, and to give you a little insight as to why I had no choice but to write one more cookie post, I will share with you a snippet off his "about me" page from the blog he started just this year.

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"Things I like: musical theatre, singing, H&M, reading, chocolate chip cookies (which I could eat for an entire month straight), sour skittles, my diverse cast of friends.

Things I don?t like: tomatoes, my brother jumping out and scaring me (which he does frequently), screamo music, the color olive, Angelina Jolie, and people who walk super slow in front of me."

Now, even though I could have very well attempted to create a super spectacular sour skittle dessert (try saying that five times fast...) I chose the most favored of the two.

I mean, not only does he LOVE chocolate chip cookies, he loves chocolate chip cookie dough period!

So, for starters I thought a little cookie dough truffle action would be quite suitable; some covered with dark chocolate and others with melted peanut butter chips.

Chocolate Chip Cookie Dough Truffles

3/4 cup brown sugar
1 stick unsalted butter softened
1 box yellow cake mix
1/3 cup all purpose flour
pinch of salt
1 tablespoon desiccated coconut
1/2 cup chopped chocolate chips
1 cup dark chocolate chips for dipping
1/2 cup peanut butter chips for dipping


Makes approx 90 1" truffles

In the bowl of a stand mixer cream the butter and sugar until light and fluffy.

Slowly add the cake mix, flour, salt, desiccated coconut, on medium speed until well combined. Finally add the chopped chocolate chops and mix for 15-20 seconds.

Line a baking sheet with parchment paper.


Form 1 inch balls and place on the sheet then transfer to the refrigerator to cool overnight.


Don't forget to reserve a couple of cups of cookie dough balls if you plan on making cookie dough ice cream.


When ready to coat melt dark chocolate in the microwave, a proceed to dip cookie dough balls. Do the same with the peanut butter chips.


I'm such a slob...


Notes: My favorite of the two was definitely the peanut butter covered truffles. I started the dipping with the dark chocolate, when I had very little left I threw in the peanut butter chips in the same bowl and mixed it into the remaining dark chocolate.


Of course there is no way I would leave Cookie Dough Ice Cream out of the mix...

Chocolate Chip Cookie Dough Ice Cream

Vanilla Ice Cream
Adapted from The Perfect Scoop
by David Lebovitz

2 cups heavy whipping cream
2 cups whipping cream
2 tablespoons pure vanilla extract
7 large egg yolks
3/4 cups granulated sugar
pinch of salt
2 cups chopped cookie dough pieces (see recipe above)

Warm the 2 cups of heavy whipping cream, 1 cup of whipping cream, sugar, 1 tablespoon of vanilla extract, and salt in a medium sauce pan. Remove from heat, cover and let steep for 30 minutes.

Pour the remaining 1 cup of whipping cream into a large bowl and set a mesh strainer on top. In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the remaining 1 tablespoon of vanilla extract and stir until cool over an ice bath.


Chill the mixture throughly in the refrigerator. Freeze the mixture in your ice cream maker according to the manufacturer's instructions.


1 or 2 minutes before the mixture is almost done, add chocolate chip cookie dough pieces. Transfer ice cream from the ice cream maker to a container, seal and place in the freezer for an hour or two so that it hardens a bit more.

Freshly out of the ice cream maker...




Feel free to top with a few chopped cookie dough truffles.

And last but not least... le coup de maître (did I mention he's in his 3rd year of French)!

His all time favorite "Biscuits aux pépites de chocolat".

Thick & Chewy Chocolate Chip Cookies
adapted from Baking Illustrated


2 1/4 cups unbleached all-purpose flour
1/3 cup old fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1 tablespoon honey
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate chips
1/4 cup old-fashioned oats (optional)

Adjust oven racks to the upper and lower middle positions, preheat oven to 325 degrees F.

Line 2 large baking sheets with parchment paper or silpat.

In a bowl whisk, flour, baking soda, and salt.

In a stand mixer beat butter, sugars and honey until thoroughly blended. Beat in the egg, yolk, and vanilla until combined.


Add the dry ingredients and beat at low speed just until combined. Stir in chocolate chips and oats if desired. If you can wait, it's best if you let the dough rest in the fridge for a day or two before baking.


Scoop out 1/4 cup of dough, roll into a ball, divide into two and rotate the halves with the jagged surfaces facing up and join the halves together at their base, place them on the prepared baking sheets spaced 2 1/2 inches apart.

Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes.

Cool the cookies on the sheets, and remove with a spatula.