Our former sous chef Janet Tong would make cookies for our staff every saturday. I called them J-bombs, because she would raid the pantry and pack them full of every scrap of chocolate and candied nuts or fruits she could find. The result was different every week, but never anything less than delicious. I convinced her to make us a cookie dough ice cream that highlighted her weekly cookie dough. A thick rich custard flavored with brown sugar surrounds chunks of these little J-bombs for a very respectable variation on this new American classic.