National Ice Cream sandwich day -just better with Chocolate Chip cookies.
Chocolate Chip Cookies
- 1 ¼ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 7 tablespoons unsalted butter, room temperature
- ¾ cups brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
Ice Cream Sandwiches
- Chocolate chip cookies
- ½ gallon Vanilla Ice Cream
- 1 cup mini chocolate chips
Chocolate Chip Cookies
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat on medium speed the butter, brown sugar and granulated sugar until light and fluffy, about four minutes. Scrape down the sides of the bowl when necessary. Add the egg and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the chocolate chips by hand.
- Scoop about 2 tablespoons of cookie dough, shape into a ball, and place onto the prepared baking sheet. Press down on the dough slightly with your hand or back of a measuring cup. Repeat placing each ball of cookie dough about 1- to 2-inches apart. Bake for about 12 minutes or until the edges start to turn brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Transfer to the freezer for 20-30 minutes.
Ice Cream Sandwich Assembly
- Take one cookie and place a scoop of ice cream (about 1/4 cup) on the flat side of the cookie. Top with flat side of second cookie to make a sandwich.
- Place mini chocolate chips in a bowl or on plate. Roll sides of the sandwich in the chips. Serve immediately or wrap tightly in plastic wrap and freeze.
Lisa s Everyday Life 