Chocolate Chip Cookie Sandwiches
My all time favorite food is chocolate chip cookies. So its no surprise that I have been looking for a way to combine these golden treats with ice cream for some time now without them getting rock hard in the freezer. I will still be working on different recipes and different butter and sugar ratios but for the time being, I have found a technique that works quite well. Simply put, I just under-bake the cookies. Since raw eggs are a concern, I replaced eggs in this recipe with cream cheese!
- 3/4 cup unsalted softened butter
- 8 oz cream cheese
- 1 1/2 cup brown sugar
- 1 cup sugar
- 1 1/2 tsp. vanilla
- 2 Tbl. milk
- 2 1/2 cup flour
- 2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 12 oz bag of mini chocolate chips
Combine the butter, cream cheese, sugars, vanilla and milk with a mixer. Slowly add in your dry ingredients – the flour, salt, baking soda and baking powder. Mix in the chocolate chips – use a spatula at this point as your cookie dough will be thick.
Divide mixture onto two 9 X 13 sheet pans lined with parchment paper and spread out evenly. Wet your fingers to keep it from sticking. Bake in a 350 degree oven together for 7 minutes, then rotate the pans and bake for another 7 minutes. At this point, the edges will have started to brown, but the center will be quite soft. Let them cool for a half an hour before you transfer them to a cooling rack.
Assembling the sandwiches
For my recipe, I made about two quarts of homemade strawberry ice cream. You can use whatever flavor ice cream you want, and store bought or homemade. Use at LEAST two pints (which equals a quart) for a thin layer of ice cream, but I used the entire two quarts for my batch. I had just made my ice cream about an hour prior to cookie assemblage, so it was still quite soft, but you can achieve this by letting the ice cream sit out on your counter for at least 15 minutes.
Once your cookie sheets have cooled completely, spread your desired amount of softened ice cream onto one cookie layer (keep it in original pan). Place this in your freezer for a half an hour to set. Peel off the parchment paper from your second cookie sheet, and place on top of the ice cream layer and press down to flatten. Wrap the entire pan with plastic wrap and place in your freezer overnight. Cut into 20 squares with a large knife (be careful!).
I’m not going to lie- I definitely tried to cut them after an hour in the freezer, but the ice cream was still too soft. I still got two out so Matt and I could eat them, but it was messy. Still delicious though. 😉