The simplest things in life are often the best. Take for example, vanilla ice cream and chocolate chip cookies. This is a childhood favorite of mine. My mother made these for our birthday parties and often just for fun. She loved ice cream and honestly who doesn’t? Another variation of this is the ice cream cookie sandwich cake, which is the same thing but with two extra large cookies. These are great for a party or just to keep for a late night snack in the freezer. I bake these with caution knowing that I might eat them all in a couple of days.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 cups chocolate chips – I used Ghirardelli
2 pints of Häagen-Daz Vanilla ice cream
Pre heat oven to 375 degrees
I am no baker. I like to cook free form and baking is more of a science. When baking, the best advice I could ever give is too follow the instructions!! One trick that I have picked up is to chill the batter before you place it on the cookie sheets. Also know your oven, my oven is hotter in the back than in the front so I rotate my cookie sheets midway through the baking time.
In one bowl, mix the flour, baking soda and salt. In a upright mixing bowl, or using a hand mixer, creme the butter, sugars and vanilla extract together. Add the eggs one by one, mixing well in between. Then add the flour mixture in three parts, mixing well each time. Fold in the chocolate chips by hand using a baking spatula. Chill the dough for 15-20 minutes. After the dough is chilled, scoop out the cookie mixture in even increments onto the cookie sheets. Bake for 9-12 minutes.
Take out the ice cream and let it soften, about 10 minutes. Let the cookies fully cool.
Spread the ice cream on to the back side of one cookie and top with another. Wrap in plastic and put back in the freezer. This recipe made 2 dozen large