Sunday, June 13, 2010

ice cream cookie sandwiches

On a hot, humid summery night can you imagine anything better than this homemade chocolate chip cookie ice cream sandwich? Me neither. Made with dark chocolate broken into chunks, and a bit of whole wheat flour, these homemade cookies made a perfect base for rich, cold vanilla ice cream. yum.
Using your favorite chocolate chip cookie recipe (I used the classic tollhouse recipe below, but subbed in some whole wheat flour and used crushed dark chocolate in place of traditional chips) bake the cookies until crispy (these stand up better against the moisture of the ice cream than a softer chewy cookie would) and then let cool fully. spoon some vanilla ice cream in between two cookies, and if you are not going to eat it immediately, wrap in plastic wrap and pop in the freezer. Perhaps too simple to be worth the write up? but oh, so good. Go make this.

Nestle Tollhouse Cookies (one recipe everyone ought to know!)
Makes 60 cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) Nestle Toll House Semi-sweet morsels


Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

 Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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