Photo by Anna Beck
Growing up, I vividly remember opening the freezer on a hot summer day and unwrapping a homemade ice cream sandwich: vanilla ice cream sandwiched between two chewy chocolate chip cookies and wrapped in plastic wrap. After my mom made a batch of cookies, she would always have a few sandwiches in the freezer, which were ready and waiting for us when we ran inside with muddy knees and sweaty foreheads.
I cannot think of a better end of summer treat to have in your freezer as the August sun beats down in the Midwest. The brown sugar chocolate chunk cookie in this recipe is sturdy yet chewy and stands up to the ice cream that will begin to slowly melt with each bite. Eyes will widen when you hand these out at your next backyard cookout.
Ingredients:
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 2 cups chocolate chunks or chocolate chips (dark chocolate or semi-sweet)
- Your favorite vanilla bean ice cream
Instructions:
- Preheat oven to 375 degrees.
- In a mixer, beat the softened butter until creamy. Add in the brown sugar and sugar and continue to beat until creamy and completely combined. Add in the eggs and combine. Add the vanilla extract.
- In a separate bowl, whisk together the salt, baking soda, and flour. Add the flour mixture slowly to the butter mixture and beat until just combined. Fold in the chocolate chunks.
- Using a cookie scoop, scoop dough balls onto a parchment-lined baking sheet and bake for 9 minutes, or until edges are golden brown and the middles are just about baked. Let cool for 5–10 minutes on the baking sheet. Then, transfer to a wire rack to cool completely. Repeat with remaining dough.
- Once cookies are completely cooled, you can assemble the ice cream sandwiches. To speed up the cooling process, you can place cookies in the freezer until firm. To make ice cream sandwiches, with an ice cream scoop, scoop slightly softened ice cream onto an inverted cookie and top with another cookie. Press down slightly until sandwiched together. Wrap sandwiches individually in plastic wrap, if desired. Repeat with remaining cookies. Store in freezer in an air-tight container or freezer bag.
Yields: 15 cookie sandwiches
Photo by Anna Beck
Anna Beck is an attorney and food blogger living in St. Louis. A collection of Anna's recipes, stories, and images can be found on her blog, Urban.Apron.
