There are some people who—whether they’re ready to admit it or not—prefer cookie dough to baked cookies. Kristen Tomlan is one of those. “Half the time I made them, the cookies never made it to the oven,” she said. One day she and a friend visited a cookie shop and instead of cookies bought a tub of the shop’s cookie dough and ate it in the car.
Kristen Tomlan
The St. Louis native has now opened the DŌ Cafe, (pronounced dough), the hot new dessert spot in Greenwich Village that had lines two-hour’s long when they opened earlier this year. What looks and feels like an ice cream shop serves cookie dough in 12 flavors, including chocolate chip, sugar cookie, cake batter, oatmeal, and brownie batter.
There’s no need to worry about raw ingredients. Eggs are pasteurized and the flour heat treated.
That’s cookie dough, not ice cream in those cups. Photo by Emon Hassan for the New York Times
Making Your Own Cookie Dough Treats
But since it’s a ways to New York and I don’t know of anyone planning a DŌ Cafe here in the Lou, I cast about for a homemade version. The Internet didn’t let me down. I found a recipe that’s just right for making the long-time kitchen treat. My Recipe website has a video version that gives you an idea of how easy it is. For those who prefer something in writing, see recipe below.
Chocolate Chip Cookie Dough Ice Cream Sandwiches
Ingredients:
- 1/2 cup (1 stick) butter
- 1/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cup all-purpose flour
- 1 cup mini chocolate chips
- Nonstick cooking spray
- Quart cookie dough ice cream, softened to spreadable consistency
Directions: (Video which I strong suggest watching)
- For the cookie dough, in a large microwave-safe bowl, melt the butter with the sugars. Stir to combine. Stir in the milk, vanilla, and salt until well blended. Stir in the flour until completely smooth. Let the mixture cool completely (so the chocolate chips don’t melt), then stir in the chocolate chips.
- Line an 8×8-inch baking pan with 2 pieces of parchment paper (cut into 8-inch strips) so they extend well beyond the edges of the pan on all four sides; this will help to lift up and easily remove the frozen sandwiches.
- Press half of the dough into the pan to form an even layer.
- Top with a second set of parchment strips that extend over each side. Lightly coat the parchment with nonstick cooking spray. Press remaining dough evenly and smoothly dough over the top.
- Fold the overhanging parchment over the dough and freeze for at least an hour (or up to several days).
- Use the parchment strips hanging over the edge to lift out the top layer of cookie dough. Then remove the second layer.
- Place another set of parchment slings in the pan. Peel the parchment from one square of cookie dough and set it inside the pan with the smoothest side down.
- Spread the softened ice cream over the top into an even layer. Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream. Gently press it into the ice cream.
- Cover the pan with the parchment overhangs and freeze for at least 2-3 hours, but preferably 6-8. Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough ice cream sandwiches into squares, repeating with hot water after each slice. (Adapted from Mel’s Kitchen Cafe)
