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17
Ice Cream Sandwiches
These cookies bake flatter and crispier than your average
chocolate chip cookie—perfect for sandwiching your
favorite ice cream.
Makes about 12 ice cream sandwiches (24 full cookies)
Cookies:
1 cup plus 1 tablespoon unbleached,
all-purpose flour
1 teaspoon kosher salt
3
⁄4
teaspoon baking soda
1 stick (8 tablespoons) unsalted butter,
softened
3
⁄4
cup packed light brown sugar
2
⁄3
cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips
(or pieces of chocolate broken up)
6 cups ice cream, slightly softened
1. Put the flour, salt and baking soda together in a
small bowl. Whisk to combine. Reserve.
2. In a large bowl, mix the butter and sugars together,
using a hand mixer fitted with the mixing beaters,
until light and creamy. Add the egg and vanilla. Mix
until combined. Add the dry ingredients and chips
and mix until just combined.
3. Scoop the dough into 1-inch rounds and chill in the
refrigerator overnight.
4. Preheat oven to 350°F. Transfer dough to a
parchment-lined baking sheet, leaving 2 to 3 inches
in between each dough mound (these cookies are
very thin and spread quite a bit). Bake in the
preheated oven until golden around the edges, but
not fully set in the middle, about 12 minutes. Allow
to cool on the pan for a few minutes, and then
transfer to a cooling rack.
5. Once cookies have finished baking and they are
sufficiently cooled, scoop ½ cup of the softened ice
cream on top of one cookie and then carefully press
another cookie on top of the ice cream. You could
also use a small spatula to spread the ice cream to
prevent the cookies from possibly breaking.
6. Wrap each ice cream sandwich in plastic wrap and
freeze until firm, 3 to 4 hours, but preferably
overnight.
Nutritional information per ice cream sandwich
(based on Simple Vanilla Ice Cream):
Calories 481 (55% from fat) • carb. 51g • pro. 4g
• fat 30g • sat. fat 19g • chol. 107mg • sod. 308mg
• calc. 67mg • fiber 1g
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