Go Back

Thick Chocolate Chip Cookie Dough Frappe

A luxuriously thick, cafe-quality blended frappe featuring the nostalgic flavors of brown sugar and vanilla, loaded with mini chocolate chips, and generously drizzled with dark chocolate syrup.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 large frappe
Course: Beverage, Dessert
Cuisine: American, Cafe
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough Base
  • 2 tbsp all-purpose flour heat-treated in microwave for 1 minute
  • 2 tbsp light brown sugar packed
  • 1 tbsp butter slightly melted
  • 1 tsp vanilla extract
Frappe Liquid & Ice
  • 3 large scoops vanilla bean ice cream approx 1.5 cups
  • 0.5 cup whole milk
  • 1 cup ice cubes crushed if possible
  • 0.125 tsp xanthan gum optional, for extra thickness
Mix-ins and Toppings
  • 0.25 cup mini semi-sweet chocolate chips plus extra for garnish
  • 2 tbsp dark chocolate syrup for drizzling inside the cup and on top

Equipment

  • High-speed blender
  • Microwave-safe bowl
  • Clear cafe cup
  • Wide straw

Method
 

  1. Place the flour in a microwave-safe bowl and heat on high for 60 seconds (stirring halfway) to kill bacteria. Let cool completely.
  2. Drizzle the dark chocolate syrup heavily down the inside walls of a clear cup. Place the cup in the freezer to set the syrup.
  3. In a blender, add the cooled flour, brown sugar, melted butter, and vanilla extract. Pulse with a splash of milk to create a paste.
  4. Add the ice cream, remaining milk, ice cubes, and xanthan gum (if using) to the blender. Blend on high until completely thick and smooth.
  5. Remove the blender lid and pour in the mini chocolate chips. Stir them in manually with a spoon (do not blend them!).
  6. Pour the thick frappe into your chilled, chocolate-lined glass. Top with extra mini chocolate chips and more chocolate syrup drizzle. Serve immediately.

Notes

To make this caffeinated, swap the whole milk for 1/2 cup of strong chilled espresso or cold brew coffee.