Monday, August 24, 2015

Son of Magazine Challenge: Mini Chocolate Chip Ice Cream Sandwiches

You know how you mean to do something, get halfway through, become sidetracked, and eventually come back to the original project for the now much smaller job?  That is the story with these sandwiches.
I made the cookies, put them into a container, and we started eating them as is.  By the time I made the sandwiches, I only had a dozen cookies left.  Whoops.
J and I have had a couple of pool parties in the past couple of weeks, and I meant to make these as a dessert option for the first of the parties (not that it mattered...we had so much food!).  Then, when that didn't happen, I thought to make them for the second party.  But we had birthday cake instead, so I ended up making these as a dessert option for us.  At the beginning of a super hot week, they were a welcome treat.
I know the title says "mini", but don't let that fool you!  One is enough.  It's 2 cookies and a small serving of ice cream rolled in chocolate chips.  But think about that.  2 cookies.  Ice cream.  Chocolate chips.  How could all that together possibly be bad?
From the June 2007 issue of Everyday Food, I present to you now Mini Chocolate Chip Ice Cream Sandwiches:

1-1/2 c flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c butter, softened
1/2 c brown sugar, packed
1/4 c white sugar
1/4 c sour cream
1 egg
1 tsp vanilla
1-1/2 c mini chocolate chips
1 pint ice cream, softened (I used Chapman's Chocolate Chunk Caramel Frozen Yogurt)

1.  Preheat oven to 350F.  In a medium bowl, stir together flour, baking soda, and salt.  In the bowl of an electric mixer, cream butter and sugars until light and fluffy.  Add sour cream, egg and vanilla and beat until smooth.  Gradually add flour mixture, beating until combined.  Stir in 1 cup of the chocolate chips.
2.  Drop rounded tablespoonfuls onto baking sheets (you should get about 24-30 cookies), spacing to get 12 cookies per sheet.  Bake at 350F for about 10-12 minutes, until golden.  Transfer to a cooling rack and cool completely.
3.  Freeze cookies in a single layer on a cookie sheet.  Pour remaining chocolate chips on a shallow plate.  Scoop a couple of tablespoons of ice cream onto 1 cookie, and sandwich the ice cream with a second cookie.  Roll the edge in the chocolate chips, and return to freezer to allow the sandwiches to set up for 2 hours.  Wrap in plastic wrap.
From Everyday Food, June 2007

These good!  I think the sour cream is used to keep them tender during freezing.  When I think of my regular chocolate chip recipe, they're pretty brittle straight from the freezer.  These cookies, not so much.  J and I also enjoyed the dozen we ate without ice cream.  They didn't spread as much as I expected, but we didn't find that they made the sandwiches too thick.
We eat low fat yogurt here because Chapman's is amazing.  But a good ice cream would work here too.  In whatever flavour you like.  This had a caramel swirl and flakes of chocolate.  It was all good.
See?  Delicious.  Perfect for a party, or a Tuesday.  It's really up to you.

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