Cookie ice cream sandwiches 🤎
For the dough:
* 115g melted butter
* 20g vegetable oil
* 100g granulated sugar
* 60g light brown sugar
* 10ml vanilla extract
* 1 room temp egg
* 285g flour
* 1/2 tsp baking soda
* 1 1/4 tsp baking powder
* The all purpose flour amount + 1/2 cup
* 120g Tony’s milk chocolate for the dough
* 60g of Tony’s milk chocolate for the top
1. In a bowl, whisk the butter, oil, sugars, vanilla and egg
2. In a separate bowl, whisk the baking powder, baking soda and flour
3. Add the dry ingredients into the wet. fold until a dough forms
4. Chop the chocolate bar. Fold 120g into the dough
5. Using an ice cream scoop, divide the dough into 10 cookies
6. Scoop the cookies onto 2 separate baking sheets that are lined with parchment paper
7. Don’t roll the cookies into smooth balls. The texture from the scoop is what gives them their crinkly look
8. Place both baking trays into the freeze and freeze uncovered for 30 mins
9. Bake in a preheated oven at 350F for 15 mins
10. As soon as you take the cookies out of the oven, add more chocolate to each cookie
11. Allow to cool for 10 mins then serve
Assemble:
• Vanilla ice cream
Making cookie ice cream sandwiches at home is one of the most satisfying desserts you can enjoy, especially when you use quality ingredients like Tony’s milk chocolate. From my experience, the secret to achieving that perfect cookie texture lies in not rolling the dough into smooth balls but instead using an ice cream scoop to retain the crinkly surface. This not only enhances the cookie’s appearance but also its crispness. Freezing the cookie dough before baking is crucial. It helps the cookies maintain their shape and prevents them from spreading too much in the oven. I usually make sure to freeze the dough balls for at least 30 minutes uncovered, just as this recipe suggests, which results in a perfect bite every time. When it comes to assembling the ice cream sandwiches, I find that using a good quality vanilla ice cream balances the sweet and slightly bitter notes of the milk chocolate nicely. Flattening the top of one cookie slightly before adding the ice cream and pressing with another cookie creates a delightful treat, perfect for hot summer days or as a special dessert. One tip I would add is to experiment with different types of ice cream flavors—chocolate chip cookie dough or salted caramel can add an exciting twist. Also, consider using a mix of dark and milk chocolate chunks in the dough for richer flavor complexity. Overall, this recipe is straightforward and adaptable. It’s a fantastic way to spend some quality time baking, and the end result impresses both kids and adults alike. Plus, the combination of homemade cookies and creamy ice cream is hard to beat!