photos and recipe contributed by Nanette of Cultural Chromatics
I have a cookie confession to make to you, dear friends. Sometimes… well, sometimes I’d rather just eat the cookie dough than actually bake it. While I know there are other cookie dough devourers like me, I’m also afraid to eat too much since most cookie dough recipes call for raw eggs, and lord knows I don’t need to add any raw eggs in my diet.
So it was in the middle of the 90 degree heat wave in California when the idea struck, “How about homemade cookie dough that’s meant to be eaten raw?!” And voila, out came these frozen chocolate chip cookie dough sundaes. It’s frozen to mimic ice cream, covered in chocolate, and topped off with whipped cream and a cherry. ‘Cause really, it doesn’t get much better than that. Enjoy!
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tbsp water
- 1 cup all purpose flour
- 1/2 cup mini chocolate chips
- 1/2 bottle Smucker’s chocolate shell
- Whipped cream + cherries
- Tools: silicone ice cube tray
Start off by creaming together the butter and sugar. When blended, thoroughly mix in the vanilla extract, water, flour, and chocolate chips.
At this point, it might look crumbly, but mix and mold it in your hands to make it less crumbly. If it still doesn’t gel together, add a little bit of water.
Stuff it in a squared ice cube tray and then freeze for at least two hours. Pour the magic shell over the top to create a scrumptious, drip effect, then top with whipped cream, cherries, and nosh on!