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Cookie Dough Mousse (Episode 3: Milk & Cookies Series)

Prep Time 40 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 3 hours
Course: Dessert
Cuisine: American

Ingredients
  

Cookie Dough Chunks
  • 55 g 4 Tbsp unsalted butter, softened
  • 50 g ¼ cup brown sugar
  • 1 Tbsp granulated sugar
  • 1 tsp vanilla extract
  • Pinch fine sea salt
  • 60 g ½ cup heat-treated all-purpose flour
  • 40 g ¼ cup mini chocolate chips
Cookie Dough Mousse Base
  • 60 g 4 Tbsp unsalted butter, softened
  • 65 g ⅓ cup packed brown sugar
  • 20 g 2½ Tbsp powdered sugar
  • ½ tsp vanilla extract
  • ¼ tsp fine sea salt
  • 30 g ¼ cup heat-treated all-purpose flour
  • 40 g ¼ cup mini chocolate chips
  • Frozen cookie dough cubes from above
Sabayon
  • 2 large egg yolks
  • 25 g 2 Tbsp granulated sugar
Gelatin
  • 1 tsp powdered gelatin
  • 1 Tbsp cold water
Whipped Cream
  • 180 ml ¾ cup heavy cream
  • 1 Tbsp powdered sugar
  • ½ tsp vanilla extract

Equipment

  • Stand mixer or hand mixer
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Heat proof bowl
  • Saucepan (for double broiler)
  • Parchment paper
  • Offset spatula

Method
 

Make the Cookie Dough Chunks:
  1. Beat 55 g (4 Tbsp) softened butter, 50 g (¼ cup) brown sugar, and 1 Tbsp granulated sugar until creamy and pale.
  2. Add 1 tsp vanilla and a pinch of salt; mix to combine.
  3. Add 60 g (½ cup) heat-treated flour and mix until a soft dough forms.
  4. Fold in 40 g (¼ cup) mini chocolate chips.
  5. Press dough into a ¼-inch-thick slab on parchment.
  6. Freeze 10–15 minutes, until firm enough to cut.
  7. Cut into ¼–½ inch cubes (keep them small).
  8. Return cubes to the freezer while you make the mousse.
Bloom the Gelatin:
  1. Sprinkle 1 tsp powdered gelatin over 1 Tbsp cold water.
  2. Stir briefly and let sit 5 minutes.
Make the Cookie Dough Base:
  1. Beat 60 g (4 Tbsp) softened butter, 65 g (⅓ cup) brown sugar, and 20 g (2½ Tbsp) powdered sugar until smooth.
  2. Microwave the mixture 5–8 seconds, then whisk until glossy and fully combined.
  3. Add ½ tsp vanilla and ¼ tsp salt.
  4. Mix in 30 g (¼ cup) heat-treated flour.
  5. Fold in 40 g (¼ cup) mini chocolate chips.
  6. Set aside.
Make the Sabayon: (Visual Cues Matter More Than Temperature)
  1. Whisk 2 egg yolks and 25 g (2 Tbsp) sugar in a heatproof bowl.
  2. Place over a pot of barely simmering water (bowl should not touch the water).
  3. Whisk constantly until the mixture becomes:
  4. Pale yellow
  5. Thick like loose pudding
  6. Falls off the whisk in ribbons that briefly sit on the surface
  7. Warm, not hot
  8. Tip: With such a small amount, this is often ready before a thermometer gives a clear reading. Trust the look and texture.
Add the Gelatin:
  1. Microwave the bloomed gelatin 5 seconds until fully liquid.
  2. Whisk immediately into the warm sabayon until fully blended.
Combine:
  1. Microwave the cookie dough base 3–5 seconds so it’s just warm and smooth.
  2. Whisk the sabayon into the cookie dough base until completely uniform.
  3. Fold in Whipped Cream
  4. Whip 180 ml (¾ cup) heavy cream, 1 Tbsp powdered sugar, and ½ tsp vanilla to soft-medium peaks.
  5. Fold in ⅓ of the whipped cream to lighten the base.
  6. Gently fold in the remaining whipped cream until just combined.
  7. Fold in the frozen cookie dough cubes.
Chill:
  1. Cover and refrigerate 1–2 hours before serving or layering.

Notes

Tips & Tricks

  • Do not overwhip the cream — stiff peaks will make the mousse dense.
  • Keep cookie dough cubes small so they suspend evenly.
  • Fold gently and stop as soon as the mousse looks uniform.
  • If sabayon heats too fast, lift off heat and keep whisking — it will smooth out.
  • This mousse gets better after chilling.

Storage

  • Refrigerator: Store covered up to 3 days. Texture remains stable.
  • Freezer: Can be frozen briefly for molded desserts, but best enjoyed fresh.
  • Assembled Desserts: Ideal within 24–48 hours.