I hadn't baked for awhile, and I was in the mood for something yummy. And what could be more delicious than I fresh ice cream sandwich; creamy chocolate ice cream smashed between two chocolate chip cookies? Here's the recipe!
For the cookies:
Cream together two sticks (1 cup) of unsalted butter, 1 cup white sugar, and 1 cup of brown sugar in a stand mixer fitted with the paddle attachment.
When the butter and sugar is well creamed, add 2 eggs and 1 teaspoon of vanilla extract to the bowl and beat together. Mix in 2 cups of all-purpose flour and 1 teaspoon of baking soda. If you do not use white flour the cookies will turn out dense and dry. Slowly, add in another cup or so of flour, or until the cookie dough is sticky but not too hard to work with. With a spoon or rubber spatula, work in 1 1/2 cups (or more!) of semi-sweet chocolate chips.
Drop large spoonfuls of cookie dough onto a baking sheet lined with waxed paper. Flatten the cookies out so they are the size and shape of small cookies. Remember, you want the cookies to be big and flat for the sandwiches.
Bake the cookies in a 350 degree oven for 13 minutes, or until they are golden brown. The cookies will be very soft when they come out of the oven, but they should harden within 5-10 minutes.
For the Ice Cream:
In a medium bowl whisk together 1 cup of whole milk, 2 cups of heavy cream, 3/4 cup cocoa powder, scant 3/4 cup white sugar, and 2 teaspoons vanilla extract. Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 1 hour.
Churn the ice cream in an ice cream maker according to the manufacturer's directions.
Spoon the ice cream on one cookie, top it off with another cookie, and, most importantly, ENJOY!
