Okay, does anyone remember me mentioning that idea I had a while ago?
When I first started this blog I had this idea to make it a project solely dedicated to chocolate chip cookies. All of the things that can be made with them or inspired by them. At the time it was more of a joke then anything else, but now I am thinking it should seriously have been considered as a possibility.
One of the only negatives to the idea was that I couldn’t help feeling like it would make me and all of my cookie eaters get tired of them, and that would be unspeakably tragic. Obviously this would take a lot of chocolate chip cookies to happen, but I’ve been blogging for almost a year and a half now and who knows how long I’ll continue. We’d probably be sick of them by now and if not we’d be close. Plus, I don’t know if I could have contained myself to just one theme all this time. I mean, you have probably noticed by now that I am unpredictable in my food whims, to say the least. It just seems unlikely.
But just because I am not doing a CCC blog doesn’t mean I can’t still bombard you with a ton of them as often as I deem necessary, right? Like really, who could complain about too many chocolate chip cookie variations?
My sister thinks I should do a weekly post series for them and I kind of like that idea, that I could definitely work with. What do you think?
So, these are one of the simplest things ever and if I felt like a cheater on Monday, then I feel like a big time pumpkin eater today. I had already photographed a recipe the day I made these but I decided to pull a double because I had two perfectly beautiful batches of chocolate chip and Death by 4 Chocolates cookies that were begging to be my subjects and some extra vanilla ice cream to go with so is was perfect.
I don’t think I’ve had a chocolate chip cookie ice cream sandwich since I was little and my family went to Disney World where we got those ginourmous ones that they sell in the parks. I’ve made them once or twice since then but I can’t believe I haven’t done it more. What am I doing with my life? Those may have been my favorite part of the day. I mean, the rides are great but the joy of devouring one of those was just about as thrilling if not more.
You can make your own ice cream or just use a good quality one from the store, and if you don’t have the time to try both cookie flavors then just do one. Or better yet, try a different one like cinnamon roll cookies or the brown butter chocolate chip cookies! I’m only here to inspire you will deliciousness. So throwback this weekend and celebrate the end of Summer, or for me it’s the beginning of Spring.
Chocolate Chip Cookie Ice Cream Sandwiches
- 1 batch of Chocolate Chip Cookies - recipe follows
- And/Or Death By 4 Shades of Chocolate Cookies
- 1 quart of your favorite non-dairy vanilla ice cream
Chocolate Chip Cookies:
- 3/4 cup 1 1/2 sticks Miyoko's "butter" (or any dairy free butter), cut into pieces
- 3 tablespoons coconut cream *see note
- 3 tablespoons applesauce or pumpkin puree
- 1 cup brown sugar packed
- 1/2 cup organic granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 cups dairy free semi-sweet chocolate chips or chopped chocolate
Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
Roll into golf-sized balls and place about 2 inches apart on baking sheet. Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.
Cool cookies completely, for about 30 minutes, then put them into an airtight container and place in freezer for another 30 minutes or until they are completely cold. Remove from freezer and use an ice cream scooper to scoop out large balls of ice cream and place them on the bottom sides of half the cookies. Top with the second half of cookies and serve immediately or store in freezer until ready to serve.
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.