Brownie Batter Protein Ice Cream (Ninja Creami Recipe)
Brownie Batter Protein Ice Cream (Ninja Creami Recipe). Language: English (US) recipe.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients & Sugar
- 1 cup unsalted butter softened but still cool
- 1 cup packed light brown sugar packed
- ½ cup granulated sugar
- 1 large egg plus 1 large egg yolk at room temperature
- 2 teaspoons vanilla extract
Chocolate
- 2 cups semisweet chocolate chunks or a mix of semisweet and dark chocolate, roughly chopped
- Flaky sea salt for finishing (optional but highly recommended)
Instructions
- Whisk the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt until everything is evenly distributed. Set it aside. The flour should look light and uniformly sandy.
- Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed. You want this mixture to look light, fluffy, and almost whipped — the color will pale, and the texture will shift from gritty to smooth as the sugar dissolves. This should take about 3 minutes. Stop and scrape down the sides halfway through.
- Add the egg, yolk, and vanilla. With the mixer on medium speed, add the egg and beat until fully incorporated. Then add the egg yolk and vanilla. The mixture should look glossy and smooth, like a thick buttercream, not curdled. If it looks separated, your butter was too warm; pop the bowl in the fridge for 10 minutes before continuing.
- Add the dry ingredients. Turn the mixer to low and gradually add the flour mixture. Mix only until a few streaks of flour remain. Overmixing develops gluten, which makes cookies tough, so stop while you're still a little nervous.
- Fold in the chocolate. Remove the bowl from the mixer and fold in the chopped chocolate with a rubber spatula. The dough will be thick, fragrant with vanilla, and studded with uneven chocolate pieces — some the size of a pea, others the size of a thumbnail.
- Chill the dough. Cover the bowl and refrigerate for at least 30 minutes, or up to 72 hours. The longer, the better. If you're in a hurry, 30 minutes still works.
- Scoop the dough. Use a 3-tablespoon cookie scoop to portion out the dough. Roll each portion into a rough ball and place them on the prepared baking sheets, leaving about 2 inches between each one.
- Bake. Bake for 10 to 12 minutes, rotating the sheets halfway through. The cookies are done when the edges are set and deep golden brown, and the centers still look slightly underdone and puffy — as if they need another two minutes. Trust the process; they'll continue to bake on the hot pan.
- Finish with salt. Immediately after pulling the pans from the oven, sprinkle a tiny pinch of flaky sea salt over each warm cookie. It melts into the surface, creating little bursts of salt against the sweet chocolate. Let the cookies sit on the baking sheet for 5 minutes — this is crucial, as it lets the centers set up without drying out. Then transfer to a wire rack to cool completely.
Notes
A note on chocolate: Skip the pre-shaped chocolate chips if you can. Chopping a good-quality chocolate bar creates irregular pieces, some large and some small, which means you get a thin shard of melted chocolate in one bite and a thick, fudgy puddle in the next. It's a small step that makes a big difference.