I (obviously) love ice cream…more than most people, if you couldn’t tell ! And I really love ice cream sandwiches. But sometimes, the cookies that come with them are just too hard. So I decided to make some of my own cookies to pair with some homemade ice cream and make my own ice cream sandwiches. I wanted chocolate because I like the idea of the cookies being chocolate in ice cream sandwiches. Plus, they go better with a lot of ice cream flavors than traditional chocolate chip cookies. Like caramel and mint, the two flavors I happen to have in my freezer now. And what a great recipe I chose! These are soft enough so that you don’t have to try really hard to get to the ice cream, but not too soft that they break when smushing the ice cream between them.
Google came up with this recipe and I had all the ingredients, so I gave it a whirl. I tweaked a few things, but kept the integrity of the recipe. The only thing I changed was that I made them pareve. This way, I could freeze some and use them for Shabbat dessert if needed (how many ice cream sandwiches can one girl eat, anyway).
Chocolate Chocolate Chip Cookies, recipe adapted from One Ordinary Day:
I made 77 cookies
- 1 cup butter or Earth Balance, at room temperature
- 1 cup granulated sugar
- 3/4 cup brown sugar, lightly packed
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- About 1 cup chocolate chips, more or less depending on taste
Directions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugars together until the mixture is light brown and fluffy.
3. Add the vanilla, salt, and the eggs, one at a time, and mix just until incorporated.
4. In a separate bowl, mix together the flours, cocoa powder, and baking powder. Whisk together.
5. Slowly add the dry ingredients to the wet and mix until just combined.
6. Fold in the chocolate chips.
7. Drop teaspoons (for small cookies) or 2 teaspoons (for larger! ones) onto greased baking sheets.
8. Bake for 8-11 minutes for small cookies and 15-17 for larger ones.
