Who doesn’t love a big ice cream sandwich on a hot day?
Actually, I can eat ice cream any time of the year.
These ice cream sandwiches are made with cookies from scratch and store-bought ice cream. Yes, you heard right. Store-bought.
Sometimes I make my own ice cream, and sometimes I buy my ice cream. Why? Because there are too many really good ice cream brands and flavors out there, and as a good citizen, I must try them all.
Well, there’s the lack of patience problem, too. You see, when I want ice cream, I want it now. Know what I mean?
There are so many great recipes out there, but there are times when we just want to eat our favorite brands, such as the magical taste of a Haagen Dazs’s Dulce de Leche Ice or their Caramel Cone. Ben & Jerry’s Cherry Garcia is another one that has captured my heart. This is not an endorsement. No one twisted my arm or paid me to say this, but those are my all-time favorites.
Okay, back to our ice cream sandwiches. This cookie dough is a beautiful thing. It’s super easy to make, too. You just bake and twelve minutes later, you have the most delightful chocolate chip cookies.
I promise you they will not be around long, so you’ll need to hide a few for later. I make this cookie dough ahead of time and keep it in the fridge or freezer. That way, we can have cookies any time we want. I’ve been meaning to share the recipe since last summer, and now I finally had an excuse to bake them, turn them into ice cream sandwiches, and share this delicious treat with you. Enjoy!
Chocolate Chip Cookies
Adapted from Sweet Cream and Sugar Cones
Makes about 4 dozen cookies
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 1 cup bittersweet chocolate 60% cacao
- 1 cup semi-sweet chocolate
You’ll also need two baking sheets lined with parchment paper
In a medium bowl combine the flour, salt and baking soda, mix well and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed for two minutes. With the mixer still running, gradually add the eggs, beating well after each addition, then add the vanilla extract.
Scrape down the sides of the bowl, add the chocolate, and mix on low speed until well combined.
Add the flour mixture and mix on low speed just until the dough comes together, about 15 seconds.
Cover bowl with plastic wrap and refrigerate until the dough is firm, at least 2 hours.
When you are ready to bake, preheat the oven to 350° F.
Scoop up 2 tablespoons of dough (you can use a 1-ounce ice cream scoop) and form the dough into a ball. Place the balls a couple of inches apart on the baking sheets.
Bake for 12 minutes in the center of the oven, until lightly golden around the edges.
Let cookies cool for 5 minutes on the baking sheets, then transfer to a cooling rack and let cool. Repeat with the remaining dough. Serve or store in an airtight container.