Thursday, May 31, 2012

Chocolate Chip Cookie Dough Pudding

There will be lots of cookies dough recipes hitting the web this week as Quirk books publishes Lindsay Landis's new cookbook, The Cookie Dough Lover's Cookbook. 
 We loved this easy to read, spiral bound book that lays flat when open. It is full of photos and quick tips for making the recipes a success. She starts with a simple basic recipe for each treat, but then gives you several ideas to take it up a notch. We really loved the recipes where she suggested adding peanut butter because around here, we believe peanut butter goes with anything, especially cookie dough. This book covers everything from Candy, Cookies, and Brownies, to Cakes, Custards and Pie. There is also a section for Indulgent Breakfast- who could resist  cookie dough in their breakfast? There really is something for everyone in here. 

 Our first recipe was the eggless chocolate chip cookie dough which is the base for many of the recipes, including the Chocolate Chip Cookie Dough truffles (above). While these truffles had great texture, they were a little light on flavor, so on the next attempt we used dark brown sugar and this really boosted the cookie dough flavor. This was delicious stirred into vanilla ice cream.

 Next we made the Chocolate Chip Cookie Dough pudding. It was silky, creamy and cool, full of brown sugar flavor and mini chips sprinkled throughout for a nice bite of chocolate. Cookie dough has long been a favorite in our kitchen ever since the kids were old enough to sneak a bite, and we can't wait to try some of the other recipes in this book over the summer. 

 Chocolate Chip Cookie Dough Pudding
 Cookie Dough Lover's Cookbook.

 3/4 cup light brown sugar divided*
 1/8 teaspoon salt
 3 tablespoons cornstarch 
2 cups whole milk
 1/2 cup heavy cream 
1 teaspoon vanilla extract
 2 tablespoons unsalted butter 
1/4 cup mini semisweet chocolate chips
 * I used dark brown sugar 

In a saucepan, whisk together 1/2 cup of the brown sugar, salt and cornstarch until no lumps remain. Add milk and heavy cream and whisk over medium heat until mixture begins to thicken and starts to bubble, about 5 to 7 minutes. Lower heat to medium-low and continue to whisk until thick, about 5 minutes more. 
Remove from heat and stir in the remaining brown sugar, vanilla and butter until smooth.
Pour pudding into a large serving bowl or individual dishes. Cover with plastic wrap, pressing plastic onto the surface of the pudding and chill until set, 1 to 2 hours. Before serving, remove plastic wrap and sprinkle pudding with 
chocolate chips. 

 This fun little book will be released June 5 and is available for pre-order at

link:  Foodie Friday