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whole food ~ well made

cookie ice cream sandwiches stacked

Giant Cookie Ice Cream Sandwich Time

Don’t miss out on this part of summer.
cookie ice cream sandwiches scooping

Ah, summer!

Hammocks in the shade. Road trips with the windows rolled down. Cookouts on the deck.

And these giant cookie ice cream sandwiches.

cookie ice cream sandwiches stacked

Of all the summertime treats, this is the one I like best.

Two giant cookies plied thick with ice cream.

cookie ice cream sandwiches filling

They’re big enough you can take your time eating them, preferably out of doors, when you’ll be doing nothing else but sitting, eating and enjoying–alone or with the company of your choice.

They sure are nice to share.

cookie ice cream sandwiches assembly

Heaven knows this is not the season for logging hours in the kitchen baking. But a little time is alright, especially when you end up with something like this:

cookies baked for ice cream sandwiches

A brownie-like cookie that’s chewy and sturdy enough to hold a lot of ice cream, that stays in tact from first bite to last.

This recipe is not at all demanding. It’s a classic from the queen of cookie making, Maida Heatter, called chocolate cracks. I’ve requisitioned, repurposed, and resized her recipe for cookie ice cream sandwiches.

Naturally, they’re the bomb on their own.

cookies for ice cream sandwiches

But I think they soar when turned into giant cookie ice cream sandwiches.

To eat in a hammock in the shade.

Or in the car with the windows rolled down.

Or after a summer cookout on the deck.

cookie ice cream sandwiches tower

They sure go down easy.

Giant Cookie Ice Cream Sandwiches

To avoid turning on the stove top, I use the microwave to melt the butter and chocolate for this recipe. It is important not to overbake these cookies so that they are chewy and not crumbly.

Makes 6-8 (depending on cookie size)

2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 stick (4 ounces) unsalted butter
1 cup dark brown sugar
1 1/2 cups (9 ounces) semi-sweet chocolate chips
2 eggs

  1. Preheat the oven to 350°F with the rack in the highest position (as if broiling). Line a baking sheet with foil or a silicone liner.
  2. Combine the flour, baking soda and salt in a small bowl and set aside.
  3. Combine the butter and brown sugar in a medium glass mixing bowl and heat in the microwave until melted (about 1 minute). Whisk to combine, then add the chocolate chips. Heat the chocolate chips in 30-second bursts in the microwave until melted. (Alternatively, melt the butter and the chocolate in a double boiler on the stove top.)
  4. Whisk well and let cool for 5 minutes.
  5. Beat in the eggs one at a time, whisking vigorously until thick and glossy.
  6. Use a rubber spatula to stir in the dry ingredients just until combined. The dough will be stiff and easy to handle.
  7. Use a large scoop (I used the #20 scoop, or 1.6 ounces) to portion the most evenly sized cookies, then roll into balls with your hands and place 2 inches apart on the prepared baking sheet.
  8. Bake the cookies for 12 to 13 minutes or just until the tops are dry to the touch. Cool briefly in the pan and then transfer to a cooling rack to cool completely. Continue portioning, rolling and baking the remainder of the dough.
  9. To assemble, scoop big 1 cup or more portions of your favorite ice cream onto the bottom side of one cookie. Top with a second cookie and press down gently so that the ice cream spreads to the edges.
  10. Eat right away or wrap each cookie ice cream sandwich in wax paper or plastic wrap and store in the freezer. Let defrost at room temperature for 10-15 minutes before eating.

Comments

  1. Lynne, these chewy cookies look like a perfect crackly brownie hybrid. That texture looks insanely good. I can only imagine how wonderful they are paired with ice cream (cookies and cream, yes please!!!). Prepping them ahead of time might be dangerous for me, I can only imagine the havoc I could wreak by being able to reach into the freezer and grab two to keep me company with a good book in the sunshine. That’s the life!

    1. Came home from a camping trip last night and could not help myself from stealing the last one from the freezer. The cookie may have even been *better* than when it was freshly baked.

      Yes, you do need one of these, Lauren!

  2. Oh man, these look perfect! I’m going to make some for family coming over the fourth!

    1. I’m telling ya, they are that good, IMHO. Do please let me know how they turn out for you and yours!

  3. Hey all, forgot to say I used mint chocolate chip ice cream (Alden’s brand, which is why it isn’t green) in these images. So many possibilities!

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