Small Batch Chocolate Chip Cookie Ice Cream Sandwiches Food

SMALL-BATCH SUGAR COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
• Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
• Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
• Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.

CHOCOLATE-CHIP COOKIE ICE-CREAM SANDWICHES

Steps:

• To make the cookies, tip the sugars and butter into a large bowl. Get a grown-up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.
• Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it's easy to pick out any shell before tipping into the mixture.)
• Sift in the flour and baking powder, then mix well with a wooden spoon.
• Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.
• Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight - can be frozen at this point.
• Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.
• Place the slices on a baking tray lined with baking parchment. Ask a grown-up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.
• Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!

SMALL-BATCH CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat.
• Melt the butter in a medium saucepan over medium heat. (Using a light-colored pan will help you see the color of the butter as it browns.) The butter will begin to foam. Cook, stirring constantly, until the butter is a dark amber color (darker browned butter is better for baked goods), about 6 minutes. Transfer the butter immediately to a small bowl to prevent burning. Let cool for 10 to 15 minutes.
• Whisk together the flour, baking soda and salt in a medium bowl. Combine the sugars, egg, vanilla and browned butter in a large bowl. Add the flour mixture and mix on low speed until just combined. (Do not overmix the dough.) Gently fold in the chocolate chips.
• Scoop 2 ounces or 1/4 cup of the dough with an #16 ice cream scoop and drop onto the prepared baking sheet about 2 inches apart, making 8 cookies total. Press down on the cookies slightly to flatten them a little bit (see Cook's Note). Refrigerate the dough for 1 hour on the baking sheet. (Chilling the dough before baking helps the cookies retain their shape when baked-no more flat cookies!) You can also freeze the dough at this point and pull it out whenever you want cookies. Freeze it in an airtight container and thaw on the cookie sheets for 15 minutes before baking.
• Preheat the oven to 350 degrees F.
• Sprinkle the cookies lightly with fleur de sel. Bake until the cookies are just cooked through and slightly golden, 12 to 15 minutes. Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
• To assemble the ice cream sandwiches, scoop 3/4 cup of ice cream onto the center of one cookie. Place a second cookie on top, then gently press until the ice cream meets the edge of the cookies. Smooth the edges of the ice cream with your finger, then place on the baking sheet. Repeat with the remaining cookies and ice cream to make 4 sandwiches total, then re-freeze until hard, 1 to 2 hours.
• When the cookies are frozen, prepare a double boiler: Bring a few inches of water to a simmer in a medium saucepan. Add the chocolate to a medium heatproof bowl and set it over the saucepan, making sure the bowl doesn't touch the water. Stir the chocolate until it's completely melted. Stir in the coconut oil until incorporated, then turn off the heat. Remove the bowl from the double boiler and let the chocolate to cool to about 80 degrees, about 15 minutes (see Cook's Note).
• Dip half of an ice cream sandwich into the chocolate, allowing any excess to drip off. Place back on the baking sheet. Repeat with the remaining sandwiches and chocolate, then place back into the freezer to set, 10 to 15 minutes.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• In the bowl of a mixer, cream together the butter and sugar until light and creamy.
• Beat in the vanilla and eggs, one at a time, scraping down the bowl after each addition.
• Slowly add the flour and baking powder, scraping down the bowl occasionally until all the flour has been incorporated.
• Add the chocolate chips and mix well.
• Pre-heat the oven to 180ºc and line 3 baking trays with parchment paper.
• Using a small ice cream scoop (or a tablespoon), place small (just smaller then a golf ball) scoops of the cookie dough onto the prepared baking sheets, spacing them slightly to allow for spreading.
• Place the cookie dough in the fridge until the oven is pre-heated.
• Place the baking sheets into the oven and allow to bake for 7-10 minutes until golden brown but still soft in the middle.
• Remove from the oven and allow to chill for 10 minutes before transferring to a cooling rack to cool completely.
• When the cookies are cool, they can be stored in an airtight container for up to 7 days (if they last that long) or sandwiched with ice cream.
• Serve immediately OR wrap in baking/wax paper and place in the freezer until ready to serve.

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Heat oven or toaster oven to 350°F.
• Beat butter and sugars together in small bowl until creamy. Add egg yolk and vanilla; beat until well mixed.
• Combine flour, baking soda and salt in another small bowl. Add flour mixture and chocolate chips to butter mixture. Stir, by hand, until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 9-11 minutes or until edges are light golden brown.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Make the cookies and allow to cool completely.
• Place parchment paper on a baking sheet or cutting board and place a line of cookies, flat bottoms up on the baking sheet.
• Scoop a large scoop of vanilla ice cream onto every other cookie and then top with another cookie, pressing gently so the ice cream really adheres to the cookie.
• Carefully push a stick into the center of the ice cream sandwiches. This is essential for freezing so that it all stays together.
• Place the cookie sheet into the freezer, top with parchment or wax paper and freeze for 2 hours or overnight.
• Break off a few squares of chocolate into a pie plate and place in the microwave for 20 second intervals, stirring between until totally melted.
• Allow to cool just for a minute so it doesn't melt the ice cream and then using a spoon to help, lay the sandwich into the chocolate, flip and use the spoon to cover the sides.
• Place back onto the parchment and into the freezer while you finish the rest, which also allows the chocolate to cool and solidify.
• Serve immediately or wrap in parchment and keep in ziplocs for up to 1 month!

CHOCOLATE CHIP COOKIE BARS

Steps:

• Preheat oven to 350°F.
• In a large bowl, whisk melted butter and both sugars until fully combined (at least 1 minute). Add eggs and vanilla and whisk until combined.
• Sprinkle the flour, baking powder, and salt over the top of the sugar mixture. Use a rubber spatula or wooden spoon to stir until combined (the dough will be fairly "wet" - thinner than cookie dough but thicker than brownie batter). Stir in the chocolate chips.
• Grease a 9x13 baking dish. Option: line the pan with foil and grease the foil (this makes for easy removal). Scoop the dough into the prepared pan and spread it into an even layer. Bake for 23-28 minutes, until the center is set (not jiggly) and the bars are turning golden brown. Be careful not to overbake.
• Remove from the oven and place on a cooling rack. If desired, you can sprinkle the top of the bars with flaky sea salt while they are still warm. Allow to cool before slicing. The bars will hold together best once completely cool. If you want to eat them when they are warm and fudgy I recommend using a fork.

SMALL-BATCH SUGAR COOKIES (3 WAYS)

Steps:

• Preheat your oven to 350°F and a line baking sheet with parchment paper or silicone baking mat.
• In a medium bowl, cream together butter and sugar until light and fluffy.
• Add egg yolk and vanilla (or almond extract) and beat until well-combined.
• Add flour, baking soda, and salt, and mix until there is no dry flour left at the bottom of the bowl and the dough begins to clump.
• Divide dough into six parts and roll into balls. If rolling in sprinkles or sugar, do so now.
• Place dough on the prepared cookie sheet, well-spaced, and use the palm of your hand to press cookies out to 1/2-inch thick (no thinner).
• Bake for 9 to 12 minutes, until you see just a hint of golden color around the bottom edges of the cookies. Cool completely on the cookie sheet.
• Once cookies are cooled, in a medium bowl, combine powdered sugar, milk, and vanilla. Stir until well-combined.
• Add corn syrup and stir until smooth. Add about 2 to 4 drops of food coloring if desired and stir until uniform in color. Add more milk if necessary to get a drizzling consistency.
• Spoon over cookies and allow 10 to 15 minutes for the glaze to set. Enjoy!

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In a medium sized bowl, whisk butter and both sugars until well combined (at least 1 full minute). Add the egg yolk and vanilla, whisking until combined. Remove the whisk, but first, tap it on the side of the bowl to allow any excess to drip into the bowl.
• Measure out 1/2 cup of flour by fluffing the flour with your measuring cup, scooping a heaping portion and leveling it off with the back of a knife. Sprinkle the 1/2 cup flour over the top of the wet ingredients, sprinkle the baking soda and salt over the flour. Using a rubber spatula, stir until combined. If the dough seems really wet you can stir in 1-2 additional tablespoons of flour until it reaches a cookie dough consistency. Stir in the chocolate chips.
• Scoop the dough into 2 tablespoon mounds. Place on the baking sheet a few inches apart (you should have 6 dough balls). If desired, press some additional chocolate chips onto the tops. Make sure the dough balls are mounded higher rather than wider to ensure they won't spread too thin. Bake for about 9-12 minutes*, until the edges are set and the centers still slightly under baked. Place the baking sheet on a wire rack and let the cookies cool and firm up.

MRS. FIELDS CHOCOLATE CHIP COOKIES.

Steps:

• Add all ingredients one at a time.
• Beat after each ingredient.
• Dough will be fairly dry with all flour, before adding all flour, you might want to make a "test cookie" to adjust for altitude and make sure they will spread out.
• Use small ice cream scoop to spoon onto greased cookie sheet.
• Bake 350° 7-10 minutes do not over cook!

CHOCOLATE CHIP AND BANANA ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°F. If using dough log, cut into 20 equal-size rounds. Arrange sliced dough rounds (or 20 pre-portioned rounds) on 2 baking sheets, spacing evenly. Using fingertips, press each into 2 1/2-inch round. Bake cookies until golden, about 11 minutes for sliced rounds and 15 minutes for pre-portioned dough. Transfer to rack; cool.
• Line baking sheet with foil; place in freezer. Place 1 cookie, flat side up, on work surface. Top with 1/3 cup ice cream; spread almost to edge. Top with single layer of bananas. Sandwich with another cookie; press gently to compact. Place on baking sheet in freezer. Repeat with remaining cookies, ice cream, and bananas. Freeze 2 hours. Using knife, smooth sides of ice cream sandwiches. Freeze 1 hour.
• Place chocolate chips and oil in small glass bowl; microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. Let stand just until cool, about 10 minutes.
• Place granola or toffee (if using) on plate. Dip 1 ice cream sandwich halfway into melted chocolate; lift and quickly shake excess chocolate back into bowl. If desired, roll dipped edge in granola or toffee; return to baking sheet in freezer. Repeat with remaining sandwiches, chocolate, and granola or toffee. Freeze until firm, about 2 hours. DO AHEAD: Can be made 2 days ahead. Wrap each sandwich in foil; keep frozen.

COOKIE ICE CREAM SANDWICHES

Steps:

• Using a 1/4 cup cookie scoop, bake large cookies (mine took 18-20 minutes). Cool on racks. Place a scoop or two of ice cream on the flat side of one cookie, and use the flat side of a second cookie and press to make a sandwich. Freeze sandwiches to allow ice cream to firm up. Sprinkle exposed ice cream with chocolate chips or sprinkles. Press lightly to adhere the sprinkles. Lay flat on cookie sheet and freeze briefly till ice cream solidifies.
• To serve, let sandwiches sit at room temperature for a few minutes so cookies defrost slightly.

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Steps:

• 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 and nuts. Use a ¼-cup measuring cup to drop dough onto ungreased baking sheets.
• Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Match up like sizes of cookies. Arrange them in on the counter, so they are ready to fill.
• Let ice cream soften for about 10 minutes, so you can spread it on the cookies.
• Using a generous 1/4 cup of ice cream, spread onto the base of a cookie. You want the filling to be about 1 inch thick.
• Top with the matching cookie, and press down slightly. Place on a baking tray and put in the freezer for 20 minutes.
• Put sprinkles on a small plate and roll the ice cream through the sprinkles to coat.
• Place back in the freezer for about an hour to harden before serving