Hi Bold Bakers! This week, I’ll show you how to make an edible cookie dough so you can make Chocolate Chip Cookie Dough Ice Cream! It is an incredibly easy, no-bake recipe and once you have it in your fridge you can use it to create a host of other recipes including Cookie Dough Frosting for my Brownie Layer Cake & even a Cookie Dough Milkshake. So let’s get baking!
- 1/2 cup (4oz/115g) butter, softened
- 3/4 cup (41/2oz/128g) brown sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 cup (50z/142g) all-purpose flour
- 2 tablespoons milk
- 1 cup milk (8floz/225ml) chocolate chips
In a large bowl, cream together your butter and sugars using a whisk or wooden spoon.
Add in vanilla, salt and heat treated flour. The mixture is going to be crumbly at this point. Add in 2 tablespoons of milk and mix. Now the dough will look like the cookie dough you’re used to seeing. Fold in the chocolate chips
Store leftovers in the refrigerator for up to 7 days. Freeze for up to three months.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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