Chocolate Chip Cookie Ice Cream Sandwiches

By brenie_shydee

Ingredients

• Chocolate Chip Cookie Base:
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• Salt
• 2 sticks unsalted butter, room temperature
• 1 1/2 cups packed light-brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 12 ounces semisweet chocolate chips or chunks (2 cups)
• 1/2 cup Chocolate Chip Cookie Base (refrigerated) plus 16 cookies (2 1/4 inches in diameter) Chocolate Chip Cookie Base
• 1 pint vanilla ice cream, softened
• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped (3/4 cups)

Details

Servings 8

Preparation

Step 1

Choc. Chip Cookie Base:
1.Sift flour, baking soda, and 1 1/4 teaspoons salt into a bowl. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes. On low speed, beat in eggs, 1 at a time. Add flour mixture in 3 additions. Beat in vanilla. Mix in chocolate chips.

2.Preheat oven to 350 degrees. Scoop dough onto baking sheets, using the measurements listed below. Bake until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp), according to times listed below. Transfer sheets to wire racks. Let cool for 5 minutes. Transfer cookies to racks. Let cool completely.

For 4-inch cookies, use a 2 1/4-inch ice cream scoop (1/4 cup). Bake for 14 to 15 minutes for chewy or 18 to 20 minutes for crisp. (Makes 2 dozen)
For 3-inch cookies, use a 1 1/2-inch scoop (2 tablespoons). Bake for about 11 minutes for chewy or 14 to 16 minutes for crisp. (Makes 4 dozen)
For 2 1/4-inch cookies, use a 1 1/4-inch scoop (1 tablespoon). Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 8 dozen)
For 1 1/2-inch cookies, use 1/2 teaspoon dough. Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 12 dozen)


1.Break cookie dough into chunks; stir into ice cream. Freeze until firm, about 3 1/2 hours.

2.Bring cream to a simmer in a saucepan over medium heat. Pour over chocolate in a bowl. Let stand for 1 minute. Whisk until smooth. Let stand, whisking often, until thick and spreadable, about 25 minutes.

3.Spread 2 teaspoons ganache onto 8 cookies. Scoop 1/4 cup ice cream onto remaining cookies. Sandwich cookies together. Freeze on a baking sheet for 30 minutes