Melted Ice Cream Chocolate Chip Cookies are double chocolate cookies with a soft center and a surprise ingredient -- melted chocolate ice cream.
Melted Ice Cream in the Dough
This easy recipe is a basic soft and fudgy chocolate chip cookie with ⅓ cup of melted chocolate ice cream in the dough. I was hesitant to try the recipe for a long time thinking the ice cream wouldn't do much and why bother? As it happens, I'm overloaded with homemade ice cream now and decided to give it a go.. Here's another photo in slightly different light. We got new windows so the lighting is a bit off now.
The recipe is an old finalist from a cookie contest. I didn't invent it, but whoever did should have placed at least 3rd because these are so good. It helps if you add good quality chocolate chips or chunks, of course. Whatever the case, if you like double chocolate cookies and have some premium ice cream (or homemade Nutella flavored ice cream in this case), these are worth trying.
Tips for Ice Cream Chocolate Chip Cookies
- Measure the ice cream by weight if possible. I had good luck with 70 grams, which is about ⅓ cup of premium chocolate ice cream.
- Use salted butter or add another ⅛ teaspoon to the recipe if using unsalted.
- If possible, use natural cocoa rather than unsweetened Dutch process. Of if you do use Dutch process let me know how it goes because I've been making these with natural.
- Use really good chocolate chips. The ones in the photo were made with Guittard Super Cookie Chips. Chopped dark chocolate.
- Walnuts are also a good addition if you are a fan of them. They had some substance and cut the sweetness.
Recipe
Ice Cream Chocolate Chip Cookies
Ingredients
- 1 ¼ cups all-purpose flour (160 grams)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ sticks salted butter (170 grams)
- ½ cup packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg
- ⅓ cup unsweetened natural cocoa powder (30 grams)
- ⅓ cup melted premium style ice cream, chocolate
- 1 ½ tsp. vanilla extract
- 1 cup good quality bittersweet or semisweet chips
- ½ cup coarsely chopped toasted pecans
Instructions
- Preheat oven to 350 degrees F. If you plan on chilling the dough you can skip this step.
- Combine flour, baking soda and salt in medium bowl; set aside.
- With a heavy duty scraper or with an electric mixer, beat together the softened butter, sugars and the egg. Do not overbeat or attempt to make the mixture fluffy, just beat until mixed. Beat in the cocoa powder.
- Stir in flour mixture just until blended, then stir in chocolate and nuts.
- Using a generous medium size cookie scoop, scoop mounds of dough onto dinner plates lined with plastic wrap. Cover and chill dough balls or bake right away. Cookies made with chilled dough should have a more rounded, uniform shape.
- Bake on parchment lined baking trays, spacing cookies 2 ½ inches apart, for about 14 minutes (check at about 10) or until they appear set. Slide parchment off tray and let cool on the parchment on the counter.
Leave a Reply