Chocolate Chip Cookie Ice Cream Sandwiches

For the 4th of July, my  husband, Shannon and I went to my parents' house for an outdoor BBQ. They recently setup a new gazebo and outdoor table and chairs, so even though we had on-and-off showers here in the northeast, we were able to enjoy an outdoor cookout under the gazebo roof.

For the party, I decided to bring ice cream sandwiches using this recipe for Thick, Soft, and Chewy Chocolate Chip Cookies. You can achieve so many different types of chocolate chip cookies, just by altering certain ingredients like the amount of butter or sugar used. For me, the best kinds of these cookies are the big, thick, and chewy ones.

These cookies turned out perfectly, and thanks to the men in the house, I had to keep a close watch as they were cooling, so they didn't keep disappearing from the cookie racks.

Once they were cool, I scooped a fair amount of vanilla ice cream and squished them together. They quickly started to melt, so I had to snap a few pictures before quickly wrapping them in cellophane wrap and putting them into the freezer.


I made these a few days ahead of our party, and they stayed nicely in the freezer. They were a little messy when unwrapping, but I think that was due to my waiting to take pictures of them instead of immediately wrapping and placing in the freezer.

In an attempt to lighten these up a bit, I used Edy's Light Vanilla Ice Cream, since no one in my family can tell a difference between this and the full fat stuff, even my ultra low-fat food snoopy father.

Here's the recipe for the cookies:

Thick, Soft, and Chewy Chocolate Chip Cookies      

Cooking time: About 7 minutes per pan

      

Prep time: About 10 minutes

      

Makes: About 18 cookies

      

1 1/4 cups all-purpose flour

      

1/2 teaspoon baking soda

      

1/4 teaspoon salt

      

1/2 cup (1/4 lb.) butter or margarine, at room temperature

      

3/4 cup firmly packed brown sugar

      

1/2 teaspoon vanilla

      

1 large egg

      

1 package (6 oz.) or 1 cup semisweet chocolate chips

      

1/2 cup chopped nuts (optional)

      

1. Mix flour, baking soda, and salt.

      

2. Beat butter, sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.

      

3. Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.

      

4. Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions at half-time.

      

5. Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 8 hours, or freeze for longer storage.

      

Per cookie: 160 cal., 46% (73 cal.) from fat; 1.7 g protein; 8.1 g fat (4.8 g sat.); 22 g carbo.; 124 mg sodium; 26 mg chol.

I hope everyone who celebrated, had a terrific 4th!

Comments

[Amber]

Hello, this is my first time at your blog. I found it through the foodie blogroll. Your photography is awesome and your decorating is wonderful. After seeing this I might just have to invest in the Wilton cake decorating classes. Buy the way, I am suddenly craving cupcakes. :)

[marye]

Those look so good! I will have to try them..I usually use the recipe for whoopie pies (I published that one here: http://bakingdelights.com) but the chocolate chips sound great!

[annie]

I also came in through the foodie blogroll, and I'm enjoying your recipes and your pictures. The only problem is that I am now dying to have a cupcake. These ice cream sandwiches sound divine, and I often feed groups of kids who would LOVE them. Thanks for sharing!!

[Sylvia]

I agree to,like the others. This ice cream sandichs loos great,a very creative idea,perfect for summer days.

[~~R~~]

This is a great idea for hot summer days who doesn't love chocolate chip cookies and ice cream the look delicious