Thursday, April 25, 2013

Double Chocolate Chip Cookies and Mint Chip Ice Cream Sandwich

These lovelies are basically to-die for. First you start off with the most fudgey, chocolatey cookies on the planet. Seriously I'm in love with these Double Chocolate Cookies from the Let's Dish recipes blog. I've made them several times, and they always turn out.  Although I've found that the recipe requires a little more flour- I use 2 1/2 cups instead of 2 cups and bake them for 10 minutes at least. I tried 8-9 and it was not enough, they were a little gooey, but still awesome!

So, basically make the above cookies (follow the link to the blog). Eat the dough and eat a bunch of cookies before you realize you only have a dozen left to make ice cream sandwiches with.  Then whip out some mint ice cream (I used Dreyer's Mint Cookie Crunch) and soften it in the microwave for about 30 seconds. (You could leave it on the counter for 10 minutes or so but I did not think ahead and was not patient enough to wait).  Then take a big dollop of ice cream and place it on one cookie, and then sandwich it with another.  Press down gently so that the ice cream flattens out, and use the back of a spoon to evenly spread the ice cream between the two cookies.  It doesn't have to be perfect.  In fact mine were pretty messy. Doesn't affect the taste! Then wrap in a piece of aluminum foil. (It helps if you tear a bunch of pieces of foil off before starting the process, as then you don't have to tear each one off with your messy, ice-cream fingers.) Place each cookie directly into the freezer after wrapping. Let freeze for a few hours until solid, then eat straight from the freezer!
I love these so much. I'm so excited to make different cookie/ice cream combinations... chocolate chip cookie and vanilla or chocolate or strawberry ice cream, peanut butter cookie and chocolate or Reeses ice cream... ah there's so many possibilities! Love.

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