Summer: Hammocks in the shade. Road trips with the windows rolled down. Cookouts on the deck. And these giant cookie ice cream sandwiches.
Of all the summertime treats, this is the one I like best. Two giant cookies plied thick with ice cream.
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.
Homemade Cookies for Ice Cream
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:
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. 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.
They sure go down easy. Care to try one?
Giant Cookie Ice Cream Sandwiches
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1/2 cup (1 stick/4 ounces) unsalted butter
- 1 cup dark brown sugar
- 1 1/2 cups (9 ounces) semi-sweet chocolate chips
- 2 large eggs pastured
Preheat the oven to 350°F with the rack in the highest position. Line a baking sheet with foil or a silicone liner.
Combine the flour, baking soda and salt in a small bowl and set aside.
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.) Whisk well and let cool for 5 minutes.
Beat in the eggs one at a time, whisking vigorously until thick and glossy. Use a rubber spatula to stir in the dry ingredients just until combined. The dough will be stiff and easy to handle.
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.
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.
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.
Eat right away or wrap each cookie ice cream sandwich in wax paper or plastic wrap and store in the freezer. Let soften slightly at room temperature before eating, about 10 minutes.