Sunday, September 6, 2015

Ice Cream Chocolate Chip Cookies

 

I doubled this recipe so I had some to send with Don when he flew out for business.  I ended up with 74 cookies using a cookie scoop.  Everyone liked these and the flavor matches are endless!


Ice Cream Chocolate Chip Cookies
http://www.crazyforcrust.com


1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 cup ice cream (use your favorite flavor, see note)Beth used Pecan Pie Ice Cream
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour
2 cups chocolate chips (or a combination of white and chocolate chips)


Note: this dough requires chilling!

Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Add ice cream and mix until smooth.

Add egg and vanilla extract, mix for just a few seconds, then add baking soda and salt. Mix until smooth, then mix in flour slowly. Mix dough just until it comes together, then stir in chocolate chips.

Scoop 2 tablespoon balls of dough(Beth used a cookie scoop and got 74 cookies when doubled) onto a cookie sheet covered with wax paper. You’re going to chill the dough balls so there is no need to space them out. Cover with plastic wrap and chill for at least 1 hour.

Preheat oven to 350°F. Place cookies 2” apart on cookie sheets covered with parchment paper or silpat baking mats. (If you've chilled them longer than 4 hours you might want to press them down slightly with the palm of your hand otherwise they won't flatten totally.) Bake for about 9-11 minutes, until they start to get golden around the edges. Cool at least 5 minutes on cookie sheets before moving to a rack to cool completely.

Cookies can be stored in an airtight container for up to 4 days or frozen for up to 1 month.

Notes:

Use your favorite flavor of ice cream. The cookies will have a slight flavor from the ice cream but it won’t be overwhelming. For best results, use regular full-fat ice cream, not reduced fat, fat-free, or frozen yogurt.

To measure the ice cream, just scoop it from the freezer into your (dry measure) measuring cup.

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