If you like brownies, you’ll love its first cousin, the chocolate chocolate chip cookie. You feel like you’re eating a sliver of chocolate cake, only denser and chewier. And the best part about these cookies? They are ideal for ice cream sandwiches.
This wasn’t what I intended for these cookies. But I made them for a dinner party at home, and when I placed these on the table, my spastic friend got up, raided our freezer, sat back at the table with a tub of ice cream, and began slathering it all over the cookie. Everyone followed suit and voila, we had ice cream sandwiches for dessert. Genius. Thank you, Milty!
So if you’re ready to take it to the next level, here’s what you do:
Step 1 – Leave a tub of vanilla ice cream sitting on the counter until it softens a bit (or if patience is not your virtue, nuk it in the microwave)
Step 2 – Pick up a cookie, scoop a ball of the softened ice cream and dump it on top of the cookie. Slather all over the cookie until you have a thick, even layer of vanilla ice cream sitting atop.
Step 3 – Take another cookie and place it on top of the ice cream.
You now have the ultimate ice cream sandwich. So good, in fact, you could sell these. I apologize in advance for not photographing this incredible execution, I really wish I had. But these didn’t last long enough to be captured on film. Not to worry though, they are now in my rotation so I’ll make sure to upload a picture next time I make them – and before they are served! 🙂
~ 1 1/2 cups semi sweet chocolate chips
~ 1 2/3 cup all purpose flour
~ 1/3 cup unsweetened cocoa powder (preferably Dutch processed)
~ 1 1/4 teaspoon baking soda
~ 1/4 teaspoon salt
~ 1 cup unsalted butter, room temperature
~ 1/2 cup white granulated sugar
~ 2 large eggs
~ 1 1/4 teaspoon pure vanilla extract
~ 3/4 cup white chocolate chips
~ 1 cup pecans
Preheat oven to 350 degrees F and place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.
Melt the 1 1/2 cups of semi sweet chocolate chips in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.
In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt.
In the bowl of your electric mixer, beat the butter and sugars until light and fluffy (2-3 minutes). Scrape down the sides of the bowl. Add the melted chocolate and beat until well incorporated. Add the eggs, one at a time, beating well after each addition. Then beat the vanilla extract. Add the flout in stages, mixing until incorporated. Fold in the white chocolate chips and nuts.
Form dough into balls using ice cream scoop or 1/4 cup for each cookie. Place six balls of dough on each baking sheet. With moistened hands, gently flatten each ball of dough into a 2 inch diameter cookie. Bake the cookies for about 14 – 16 minutes, rotating baking sheets halfway through baking time. The cookies are done when they are just barely set in the center. They should still be soft.
Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 20 cookies..