Description

Imagine slicing into a giant chocolate chip cookie bowl, revealing layers of creamy vanilla ice cream, chunks of your favorite chocolate candy bars, and a towering stack of peanut butter cups, all topped with whipped cream and sprinkles. Sounds like a dessert dream come true, right? That’s exactly what the Chocolate Chip Cookie Bombe delivers! This intermediate-level recipe serves 12 and combines the chewy goodness of a chocolate chip cookie with the cool decadence of an ice cream cake

Ingredients

This bombe uses classic baking ingredients with fun additions for a decadent result. Here’s what you need and why each matters:

Cookie Bowl

Unsalted Butter (1 1/2 sticks or 12 tbsp, room temperature, plus more for greasing): Forms the rich cookie base.
- Why it matters: Ensures a tender, chewy cookie bowl that holds its shape.
- Substitution: Use vegan butter for dairy-free; avoid margarine for best texture.
All-Purpose Flour (2 1/4 cups, plus more for dusting): Provides structure.
- Why it matters: Creates a sturdy yet tender cookie bowl.
- Substitution: Use a 1:1 gluten-free flour blend for gluten-free.
Baking Soda (1 tsp): Helps the cookie rise and spread.
- Why it matters: Ensures a balanced texture, not too dense or crumbly.
Fine Salt (1 tsp): Balances sweetness.
- Why it matters: Enhances chocolate and cookie flavors.
Light Brown Sugar (3/4 cup, packed): Adds moisture and caramel flavor.
- Why it matters: Contributes to the chewy texture and depth.
- Substitution: Use dark brown sugar for a stronger molasses flavor.
Granulated Sugar (2/3 cup): Sweetens and adds crispness.
- Why it matters: Helps the cookie bowl crisp up during baking.
- Substitution: Use a 1:1 sugar substitute like Swerve.
Large Eggs (2): Bind and add structure.
- Why it matters: Help the dough hold its shape and stay tender.
- Substitution: Use flax eggs (2 tbsp flaxseed meal + 6 tbsp water) for vegan, but texture may vary.
Pure Vanilla Extract (1 tsp): Enhances flavor.
- Why it matters: Complements chocolate and peanut butter.
- Substitution: Use almond extract for a twist.
Semisweet Mini Chocolate Chips (6 oz): Add chocolatey bursts.
- Why it matters: Distribute evenly for consistent flavor in the cookie bowl.
- Substitution: Use regular semisweet chips or dark chocolate chips.

Filling and Topping

Hardening Chocolate Ice Cream Topping (2 oz, e.g., Magic Shell): Coats the cookie bowl interior.
- Why it matters: Creates a chocolatey barrier to keep the cookie crisp.
- Substitution: Melt 2 oz chocolate with 1 tsp coconut oil for a homemade version.
Peanut Butter-Filled Chocolate Cups (5, e.g., Reese’s Peanut Butter Cups): Form the central tower.
- Why it matters: Add a creamy, nutty surprise in the center.
- Substitution: Use almond butter cups or chocolate bars for peanut-free.
Vanilla Ice Cream (8 cups or 4 pints, softened): The creamy filling.
- Why it matters: Provides the classic ice cream cake texture.
- Substitution: Use dairy-free ice cream or another flavor like chocolate or cookie dough.
Chopped Chocolate Candy Bars (2 cups, e.g., Kit Kat, Twix, Snickers): Add crunch and flavor.
- Why it matters: Create texture contrast and bursts of candy goodness.
- Substitution: Use any favorite candy bars or chopped cookies.
Whipped Cream (for decorating): Adds a creamy finish.
- Why it matters: Enhances presentation and balances richness.
- Substitution: Use whipped coconut cream for dairy-free.
Sprinkles (for decorating): Add color and fun.
- Why it matters: Make the bombe festive and eye-catching.
- Substitution: Use crushed nuts or edible glitter.

Pro Tip: Use room-temperature butter and eggs for a smooth cookie dough. Soften ice cream until spreadable but not melted (about 15-20 minutes at room temperature).

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Instructions

Preheat and Prep Bowls:
- Preheat the oven to 350°F (175°C) with a rack in the bottom half.
- Butter and flour the inside of a 4-quart heat-safe bowl. Cut two 16-by-6-inch pieces of parchment, press one against the bottom and up the sides, then press the second piece to form an “X” shape.
- Butter and flour the bottom of a 2.5-quart heat-safe bowl; set aside.
- Tip: Ensure parchment sticks to the bowl to shape the cookie evenly.
Make the Cookie Dough:
- In a large bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp fine salt.
- In another large bowl, beat 1 1/2 sticks (12 tbsp) room-temperature butter, 3/4 cup packed light brown sugar, and 2/3 cup granulated sugar with an electric mixer on medium-high until light and fluffy, about 4 minutes.
- Add 2 large eggs one at a time, beating after each, then beat in 1 tsp vanilla extract.
- On low speed, add the flour mixture until just incorporated. Stir in 6 oz mini chocolate chips.
- Tip: Don’t overmix the flour to keep the cookie tender.
Shape and Bake the Cookie Bowl:
- Place the dough in the prepared 4-quart bowl. With generously floured hands, press it evenly up the sides and across the bottom, re-flouring hands as needed.
- Place the 2.5-quart bowl (buttered side down) inside the larger bowl to shape the dough.
- Bake for 50-55 minutes until deep golden brown. Cool completely in the bowl, about 2 hours, then remove the inner bowl and parchment.
- Tip: If dough sticks, gently loosen with a knife after cooling slightly.
Add Chocolate Coating:
- Brush 2 oz hardening chocolate ice cream topping (e.g., Magic Shell) evenly over the inside of the cooled cookie bowl.
- Freeze for 15 minutes to harden.
- Tip: Work quickly to spread the topping before it sets.
Assemble the Bombe:
- Stack 5 peanut butter-filled chocolate cups in a tower in the center of the cookie bowl.
- Spread 4 cups (2 pints) softened vanilla ice cream around the tower, smoothing with a spatula.
- Layer with 1 1/2 cups chopped chocolate candy bars, then spread the remaining 4 cups ice cream on top.
- Sprinkle with the remaining 1/2 cup chopped candy bars and cover with plastic wrap.
- Freeze for 6 hours or overnight until solid.
- Tip: Work in a cool area to prevent ice cream from melting; smooth layers for a clean cut.
Serve:
- Remove from the freezer 15 minutes before serving to soften slightly.
- Flip the bombe onto a serving platter, lift off the bowl, and peel away parchment.
- Decorate the base and top with whipped cream and sprinkles.
- Slice with a hot, sharp knife (dip in hot water and wipe clean between cuts) as you would a cheesecake. Serve immediately.
- Health Benefit: Ice cream provides calcium, but this rich dessert is a decadent treat to enjoy sparingly!