Chocolate Chip Cookie Dough

• 5 tablespoons (70 g) salted butter, melted
• 1/3 cup (70 g) packed light brown sugar
• 1/4 cup (35 g) flour
• 1/2 teaspoon vanilla extract
• 1/2 cup (50 g) walnuts, pecans, or hazelnuts, toasted (see page 13) and coarsely chopped
• 3/4 cup (120 g) semisweet or bittersweet chocolate chips

1. In a medium-sized mixing bowl, stir together the butter and sugar until smooth.
2. Stir in the flour, then the vanilla, nuts, and chocolate chips.
3. Form the dough into a disk about 1/2 inch (1 cm) thick, wrap it in plastic wrap, and refrigerate until firm.
4. Once chilled, unwrap the disk and chop the dough into bite-sized pieces, then store the pieces in the freezer until ready to mix in.
5. Fold pieces of Chocolate Chip Cookie Dough into 1 quart (1 liter) of ice cream as you remove it from the machine.
6. This dough can be stored for up to 5 days in the refrigerator or up to 2 months in the freezer, well wrapped.

butter, brown sugar, flour, vanilla, walnuts, bittersweet chocolate chips

Taken from www.epicurious.com/recipes/food/views/chocolate-chip-cookie-dough-379999 (may not work)