Chocolate Chip Cookie Dough Lush Food

CHOCOLATE CHIP COOKIE DOUGH LUSH

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

CHOCOLATE CHIP COOKIE DOUGH ICE CREAM

Steps:

• Beat together egg substitutes, sugar, and vanilla well.
• Add cream and half-n-half (or milk) and beat well.
• Pour into a covered pitcher and set in fridge chill well.
• Pour chilled liquid into an ice cream maker according to manufacturer's directions.
• While the ice cream machine is running, go ahead and chop up the cookie dough chunks- stir them into the ice cream once the ice cream maker has completed the freezing process.
• Ice cream will still be fairly soft at this point- transfer to an airtight freezer container and freeze until firm.
• Plan to eat up quickly as this only keeps fresh a few days.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Mix butter, milk, and vanilla extract together in a large bowl.
• Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined.
• Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• In a large bowl, whisk together flour, salt, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until smooth and creamy. Using a spatula, scrape down side of bowl; add egg and beat until well combined. Mixture should be light and fluffy. Add vanilla and beat just to incorporate, about 5 seconds.
• Add half of the flour mixture and beat until just combined, about 15 seconds. Add remaining flour mixture and beat until just incorporated. Gently fold in chocolate chips.
• Cover bowl and refrigerate at least 3 hours before using.

COOKIES-AND-CREAM LUSH

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 2 cups crushed cookies in a medium bowl. Press the mixture into the prepared baking dish. Freeze for 15 minutes to set.
• Combine the cream cheese, confectioners? sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set. Before serving, sprinkle the remaining cookie crumbs over the top and drizzle with the chocolate shell topping.

SAFE TO EAT RAW CHOCOLATE CHIP COOKIE "DOUGH"

Steps:

• Cream butter, and sugars together.
• Blend in milk and vanilla.
• Add flour and salt and mix well.
• Stir in chocolate chips.