Castle Hill Chocolate Chip Cookie Ice Cream Sandwich

By amaliana

Ingredients

• 2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks unsalted butter
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/2 cup dark chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1 pint vanilla bean ice cream

Details

Servings 3

Preparation

Step 1

Preheat oven to 325F.

Sift together the flour, salt, and baking soda; set aside. In large bowl of electric mixer at medium speed, beat the softened butter. Gradually add granulated sugar and brown sugar and beat until the mixture becomes light and airy. Beat the eggs into the butter mixture, one at a time, and then beat in the vanilla extract. Scrape the sides of the bowl with a rubber spatula.

Gradually add the sifted dry ingredients to the mixture on low speed. Mix only until all of the ingredients are combined. Scrape the bowl again.

Add pecans and chocolate chips and mix just until distributed.

Scoop batter in 1/2 ounce scoops onto a sheet pan lined with parchment paper.

Bake for 8-10 minutes or until light golden brown for soft, chewy cookies; bake longer if you prefer crispy cookies. Remove cookies to cooling rack.

When completely cooled, sandwich approximately 1/4 cup of ice cream between each pair of cookies. Freeze until ready to serve.