That’s good enough for me! In fact, these were fabulous!
Two Words of Warning:
1. Make these near a sink. I’m sure you know this, but ice cream melts. I rinsed my hands off approximately 947 times. (Have I ever told you that I just might exaggerate slightly?)
2. Hide your pets. The recipe involves mini chocolate chips and if you’re anything like me they will be all over your kitchen floor. Kyra pounced on them like a jungle cat. Seriously, there was no way I could stop her.
Last week I bought a gallon of ice cream as an addition to the strawberry sauce I was taking to my sister’s birthday party. There were 6 of us and somehow my brain computed that a gallon of ice cream was necessary for that crowd. Obviously I had a boat load of leftovers. Hubby doesn’t love ice cream (I’m convinced he’s some sort of mutant.), but I could eat it every single day. Probably every hour of every single day… The devil must have invented ice cream, don’t you think? I mean, can you think of anything more tempting than a darn-near full gallon of ice cream staring back at you? Yeah, me either. I had to get it out of my house. The opportunity presented itself in the form of a work lunch potluck. “I call dessert!” Time for Mini Chocolate Chip Ice Cream Sandwiches from Delish!
1 1/2 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup sour cream
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cup mini chocolate chips
Leftovers from buying far too much vanilla ice cream (The recipe says 1 pint…I have no idea how much I actually used)
1. Preheat oven to 350° F.
2. Whisk together flour, baking soda, and salt in a medium bowl. Truth be told, I have no idea why this is necessary…I just listened.
3. Read the directions wrong and add the granulated sugar to this bowl as well. Yell out “Oh, crap!” and try to scoop out as much white sugar out from the white flour mixture as you can. Fail miserably and move on.
4. Re-read the directions (correctly this time) and add both sugars and the butter to a separate bowl. Beat together. Add sour cream, egg, and vanilla and beat until smooth.
5. Turn the mixer on low and gradually add in the flour mixture. Mix in 3/4 cup mini chocolate chips. (The original recipe calls for 1 cup into the dough. I usually reduce the amount of chocolate in cookies because I find it to overpowering otherwise.)
6. Drop chunks of dough (about 1 TBSP) onto a cookie sheet and bake until golden. (About 10-12 minutes) Move cookies to a cooling rack and cool completely.
7. Here’s where I stopped listening again. The recipe calls for softened ice cream…lies, I tell ya! First of all I’m far too impatient for that, and second if you START with soft ice cream you will have a ginormous soupy mess by the time you get all the sandwiches made. I used the ice cream right out of the freezer. I used two large spoons (Are they called tablespoons? That feels weird…) to form a flat looking ball on top of one cookie. Then I just smooshed another cookie on top of it and rolled them/pressed mini chocolate chips into the exposed ice cream. Place on a wax-lined cookie sheet and freeze for 2 hours.
Everyone at work loved them, but I still had leftovers (I work in a small building) so I took them over to my in-laws during their pool party. They disappeared in seconds and I got rave reviews. Really, they aren’t very difficult to make and these cookies are A.MAZ.ING! I’m storing this recipe away and will definitely make these cookies minus the ice cream as well. They were so soft! This is a 5 star recipe for sure!
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