This beloved childhood dessert is spruced up with the high quality store bought coffee ice cream and dark chocolate. The crunch of the hardened drizzled chocolate compliments the softness of the cookies and the creaminess of the ice cream very well.
Enjoy!
2 1/4 cup All Purpose Flour
1/2 tsp Baking Soda
1 tsp Salt
1/2 cup Sugar
1 cup packed Light Brown Sugar
1/2 cup Butter, softened
2 tsp Vanilla
2 Eggs
2 cups Semisweet Chocolate Chips
15 oz Dark Chocolate
Coffee Ice Cream
Preheat oven to 350 and set out ice cream to soft.
In a small bowl combine flour, baking soda, and salt. Set aside.
In an electric mixer, cream butter and sugars until light and fluffy. On low speed, add the eggs one at a time. Add vanilla and beat until well mixed. Add flour mix in intervals and mix until just combine. Fold in 2 cups dark chocolate chips.
Separate dough into ping pong sized balls, and place them on a parchment lined baking sheet. Bake for 10-12 minutes or until golden brown and soft in the center. Remove from oven and place on rack to cool.
Once cookies are cool, scoop preferred amount of softened ice cream (we used about 1/3 cup for thick sandwiches) onto one side of a cookie. Smear evenly to the edges and top with the another cookie. Smooth the sides with a spatula and place in the freezer on a cookie sheet. Repeat with the rest of the cookies.
While cookies are cooling. Prepare a double boiler by filling a pot with a couple of inches of water and placing a glass bowl that fits tightly over it. Make sure that the water does not touch the bottom of the bowl. Pour the last cup of dark chocolate chips into the bowl Bring water to a boil, and stir chocolate constantly. Once melted, remove from heat.
Once
Chocolate chip cookie recipe adapted from Martha Stewart.
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