On a suggestion from his son, Michael Ruhlman, food writer and critic, figures out how to make a chocolate chip cookie ice cream bowl... and tells you how to do it too.


This dough will make about two dozen delicious chocolate chip cookies, but if you want to make bowls, you'll need two oven-proof dishes, one that fits inside another, for each chocolate chip cookie bowl.

The Chocolate Chip Cookie Bowl

Put the following into the bowl of a standing mixer.

- 8 ounces of butter
- 4 ounces each of brown sugar and white sugar
- an egg
- a teaspoon of vanilla extract

Beat using the paddle attachment until all ingredients are incorporated.

Remove the bowl from the stand, put it on a scale and pour in

- 8 ounces of flour (about a cup and a half)
- 1/2 teaspoon salt
- a teaspoon of baking powder

Return the bowl to the machine and paddle until the dough is formed. Add at least a cup of chocolate chips or roughly chopped chocolate and mix until the chocolate is evenly distributed.

Spray the inside of the larger bowl and the outside of the smaller bowl with vegetable oil (or butter them). Press about 1/3 of a cup of the dough into each large bowl. Press the smaller bowl on top of the dough firmly so that the dough begins to push up around its sides (see picture above, expansion will take care of the rest).

Bake in a 350 degree oven for 20 minutes. Remove the bowls from the oven and carefully twist the small bowls to free them from the dough (I used sturdy tongs), then remove it, and continue to bake the cookie bowls for 5 minutes of so until the inner bottom of the cookie bowl finishes cooking.


When the bowls are cool enough to handle, cut off any dough that's over flowed the edge and, very carefully, run a pairing knife along the sides, gently lifting up to delicately free the bottom of the cookie bowl. Chill completely.


Fill with ice cream and serve to anyone who adores cookies and ice cream. Become your kid's hero.

Labels: Food, Ice Cream, recipes