Small Batch Chocolate Chip Cookie Ice Cream Sandwiches Recipes

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Heat oven or toaster oven to 350°F.
• Beat butter and sugars together in small bowl until creamy. Add egg yolk and vanilla; beat until well mixed.
• Combine flour, baking soda and salt in another small bowl. Add flour mixture and chocolate chips to butter mixture. Stir, by hand, until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 9-11 minutes or until edges are light golden brown.

SMALL-BATCH SUGAR COOKIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir together sugar, melted butter, egg yolks, vanilla extract, and almond extract in a bowl. Add flour, baking soda, salt, and candy sprinkles. Stir to combine.
• Scoop dough with a medium-sized spring-hinged scoop and space evenly on the prepared baking sheet.
• Bake in the preheated oven until cookies spread, start to crackle, and appear dry on top, 10 to 12 minutes.
• Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• To make ice cream sandwiches, place about 1/4 cup ice cream on the bottom of one cookie, press the top cookie in place.

MINI CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
• Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
• Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours; then wrap individually in plastic.

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
• In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
• Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
• Next, add the egg yolk and vanilla and beat until just combined.
• Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
• Sprinkle the flour on top of the butter mixture, and beat just until combined.
• Stir in the chocolate chips.
• Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
• Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
• Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.

SMALL-BATCH CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES

Steps:

• Line a baking sheet with parchment paper or a silicone baking mat.
• Melt the butter in a medium saucepan over medium heat. (Using a light-colored pan will help you see the color of the butter as it browns.) The butter will begin to foam. Cook, stirring constantly, until the butter is a dark amber color (darker browned butter is better for baked goods), about 6 minutes. Transfer the butter immediately to a small bowl to prevent burning. Let cool for 10 to 15 minutes.
• Whisk together the flour, baking soda and salt in a medium bowl. Combine the sugars, egg, vanilla and browned butter in a large bowl. Add the flour mixture and mix on low speed until just combined. (Do not overmix the dough.) Gently fold in the chocolate chips.
• Scoop 2 ounces or 1/4 cup of the dough with an #16 ice cream scoop and drop onto the prepared baking sheet about 2 inches apart, making 8 cookies total. Press down on the cookies slightly to flatten them a little bit (see Cook's Note). Refrigerate the dough for 1 hour on the baking sheet. (Chilling the dough before baking helps the cookies retain their shape when baked-no more flat cookies!) You can also freeze the dough at this point and pull it out whenever you want cookies. Freeze it in an airtight container and thaw on the cookie sheets for 15 minutes before baking.
• Preheat the oven to 350 degrees F.
• Sprinkle the cookies lightly with fleur de sel. Bake until the cookies are just cooked through and slightly golden, 12 to 15 minutes. Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
• To assemble the ice cream sandwiches, scoop 3/4 cup of ice cream onto the center of one cookie. Place a second cookie on top, then gently press until the ice cream meets the edge of the cookies. Smooth the edges of the ice cream with your finger, then place on the baking sheet. Repeat with the remaining cookies and ice cream to make 4 sandwiches total, then re-freeze until hard, 1 to 2 hours.
• When the cookies are frozen, prepare a double boiler: Bring a few inches of water to a simmer in a medium saucepan. Add the chocolate to a medium heatproof bowl and set it over the saucepan, making sure the bowl doesn't touch the water. Stir the chocolate until it's completely melted. Stir in the coconut oil until incorporated, then turn off the heat. Remove the bowl from the double boiler and let the chocolate to cool to about 80 degrees, about 15 minutes (see Cook's Note).
• Dip half of an ice cream sandwich into the chocolate, allowing any excess to drip off. Place back on the baking sheet. Repeat with the remaining sandwiches and chocolate, then place back into the freezer to set, 10 to 15 minutes.

HOME

Steps:

• Preheat oven to 375° F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Use a ¼-cup measuring cup to drop dough onto ungreased baking sheets.
• Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

SMALL BATCH CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375°F (191°C) and line a baking sheet with parchment paper or a silicone mat.
• In a small bowl, whisk together all the remaining ingredients, except the chocolate chips, and add this mixture in 2 batches to the butter mixture, beating until just combined. Stir in the chocolate chips.
• If thin, flat, crisp-edged, almost lace-like chocolate chip cookies are desired, immediately divvy the dough into 12 equal balls or heaping tablespoons and space them evenly on the prepared baking sheet and slide them in the oven. If slightly thicker yet still not cakey chocolate chip cookies that don't spread during baking are desired, cover and refrigerate the dough until chilled through, at least 8 hours, before divvying the dough into 12 equal balls or heaping tablespoons and spacing them evenly on the prepared baking sheet and sliding them in the oven
• Bake the cookies for 8 to 12 minutes. The cookies will spread somewhat during baking and may look underdone-as in pale, pale golden brown-even when fully baked. Let the cookies rest on the baking sheet for a few minutes -they're incredibly when warm-and then carefully use a thin metal spatula to transfer them to a wire rack to cool slightly before descending upon them with your cookie craving.