a homemade version of this classic ice cream truck treat!
For the Cookies (recipe from NYTcooking):
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 stick unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark is fine)
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2/3 cup semi-sweet chocolate chips
For the Chipwich:
- 1/2 gallon vanilla bean ice cream (or any kind you like best) – you’ll have some leftover
- Mini chocolate chips for rolling the edges in
For the Cookies:
- Preheat oven to 350 degrees F and line 2 baking sheets with a silpat or parchment paper. Set aside.
- Place a sifter over a large mixing bowl and combine flour & baking soda. Sift through then set aside.
- In a stand mixer fitted with a paddle, beat butter until creamy (about 2 minutes)
- Scrape down sides of bowl and paddle then add sugars and salt. Beat for an additional minute or until smooth.
- Scrape down sides of bowl and paddle then add egg & vanilla and beat on low for about 15 seconds or until fluffy.
- Scrape down sides of the bowl and paddle and then add flour. Beat on low speed until all flour is incorporated then fold in chocolate chips.
- Using a cookie scoop, scoop dough into balls and place 2 inches apart on prepared baking sheet. Bake for 13-15 minutes or until bottom and edges are gently browned. Allow to cool for 3-5 minutes on the baking sheet before removing to a wire rack to cool completely.
- Once completely cooled, place in a freezer safe bag and freeze for 30 minutes+
For the Chipwich:
- Place mini chips in a wide mouth bowl.
- Using an ice cream scoop, scoop ice cream onto the bottom of one cookie then sandwich (bottom first) with second cookie.
- Roll edges in mini chocolate chips.
- Enjoy immediately or wrap individually in plastic wrap and store in the freezer in a freezer safe bag.
- Sandwiches should last in the freezer for up to 1 month.
Keywords: flour, butter, sugar, salt, vanilla, chocolate chips, ice cream