Sometimes when you go to order ice cream, you just want a simple and classics flavor. You can never go wrong with chocolate chip cookie dough!
The sweet, creamy vanilla base filled with the large chunks of chocolate chip cookie dough are one of the simple joys in life! The way that the cookie dough stays soft in the ice cream if one of my favorite textures.
These hamentaschen have a delicious chocolate chip cookie shell, filled with a cookie dough mixture that stays soft and moist even when baked!
2 Cups all purpose flour
½ Teaspoon salt
1 Cup granulated sugar
2 Teaspoons baking powder
½ Cup vegetable or canola oil
¼ Cup cold water
½ Cup semisweet chocolate chunks (I use Trader Joe's), chopped roughly
5 Tablespoons butter or margarine, softened
1/3 Cup granulated sugar
1 Teaspoon vanilla extract
1 Tablespoon milk or milk alternative
½ Cup mini chocolate chips
Place all of the dry ingredients (flour, baking powder, sugar, and salt) in the bowl of a stand mixer fitted with a paddle attachment. A handheld mixer will work just fine as well.
Mix on low speed until combined. Add in the oil and mix until the dough looks like a fine sand.
Add in the egg and mix until combined. With the mixer on medium speed, slowly drizzle in the cold water until a ball of dough forms. Stir in the chocolate chunks.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
While the dough chills, make the cookie dough filling by creaming together the butter (or margarine) and the sugar until fluffy. Mix in the vanilla extract, milk, and mini chocolate chips.
When you are ready to shape the cookies, remove the dough from the fridge. Place on a well floured surface and roll the dough out to about 1/2 inch thickness.
Using a drinking glass, cut out circles of the dough and place aside until all of the dough is used.
Place 1 teaspoon of the cookie dough filling in the center of the circle.
Pinch the circle of dough into 3 corners to form a triangle. Continue until all cookies are formed. Place the cookies on a baking sheet and place in the freezer for 30 minutes.
Preheat the oven to 375 degrees Fahrenheit. Bake for 8-10 minutes or until the cookies are cooked through.
To test this, turn the cookies over and tap the bottom. If it is hard, then the cookie is done!