Minty Ice Cream Sandwiches
One of my favorite cookies to make is triple chocolate chip. They are chewy and perfect for any chocolate lover. Since it has been so hot, I decided to pair them with mint chocolate ice cream for a refreshing treat! You can add any mix in you like to the cookies, and serve them on their own or as an ice cream sandwich.
Fit your stand or hand mixer with the paddle or beater attachments. On medium high speed, mix together butter, granulated sugar, brown sugar, and salt until they are pale and fluffy (about 3-5 minutes).
Add the egg, and mix on medium speed until combined. Make sure to scrape down the side of the bowl and over the bottom bump. Any butter and sugar not combined with egg at this step will not mix into the dough. It will melt and form a hole while the cookies are baking.
Melt the chocolate chips in the microwave for 30 seconds at a time. Stir after each 30 second increment until it is melted and smooth. Add the chocolate to the batter and mix on medium speed until evenly combined.
Add half of the dry ingredients and mix on low speed. Mix until mainly combined, but you can still see flour. Add the other half of the dry ingredients and mix until just combined.
Scoop the dough onto a cookie sheet lined with parchment. I didn’t have a cookie scoop at home so I used a tablespoon and did a heaping tablespoon for each dough ball. Bake at 325 degrees for 12 minutes, rotating in the middle. The cookies will feel raw in the middle and slightly set at the edges. I have been baking professionally for almost a decade and I still feel uneasy when I remove “raw” cookies form the oven. Resist the temptation to have them feel more baked, you will end up with a crispy cookie instead of a more baked one.
I always just let my cookies cool on the sheet pan, but to speed the cooling process you can move them to a cooling rack. Make sure they cool completely before moving onto the next step.
I thought I would leave the ice cream on the counter for a few minutes to soften. Big mistake on a day like today! I ended up with cookies and ice cream soup. I’m not lying in my classes when I tell you most things in baking I have learned the hard way!
Luckily I had some Ben & Jerry’s Pistachio ice cream in the freezer so I went with plan B. Scoop 1-2 tablespoons of ice cream into a little ball in the container. Place it on top of a cookie bottom, and then top with a cookie top. Eat immediately or store in an airtight container in the freezer for later!
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