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6.
To assemble: Using a small ice cream scoop, scoop
about 3 tablespoons (45 ml) of your favourite ice
cream onto the flat part of one cookie. Place another
cookie on top of the ice cream, press down and twist
the top cookie until the ice cream just reaches the
edge of the cookies. Continue with each set of
cookies. Wrap each ice cream sandwich in plastic
wrap and freeze until firm (about 20 minutes).
Nutritional information per serving (2 cookies, not including ice
cream): Calories 225 (42% from fat) • carb. 31g • pro. 3g • fat 11g
sat. fat 6g • chol. 39mg • sod. 89mg • calc. 18mg • fiber 1g
Chocolate Chipper Cookies
A nostalgic ice cream companion, the chocolate chip
cookie matches just about any ice cream flavour.
Here, we make the cookies a bit softer so they can
sustain not only assembly, but are easier and less messy
to devour. A mixture of white and semisweet mini chips
is attractive and adds different levels of sweetness to
the cookies, but standard-size chips can be used if
mini chips aren't available.
Makes about 4 dozen cookies
2¼
cups (550 ml) unbleached all-purpose flour
1
teaspoon (5 ml) baking soda
1
teaspoon (5 ml) fine sea salt
½
teaspoon (2.5 ml) instant espresso powder
16
tablespoons ([240 ml] 2 sticks) unsalted butter,
cut into 1-inch (2.5 cm) pieces, room
temperature
1
cup (250 ml) packed light brown sugar
½
cup (125 ml) granulated sugar
2
large eggs, room temperature
1½
teaspoons (7.5 ml) pure vanilla extract
2
cups (500 ml) mixed white and semisweet
miniature chocolate chips
Flaked sea salt, for sprinkling
1.
In a medium mixing bowl, whisk the flour, baking
soda, salt, and espresso powder to combine; reserve.
2.
Put the butter into either the bowl of a stand mixer or
a large mixing bowl. Mix, using the paddle attachment
or a hand mixer, on low and increasing to medium
speed, until light and creamy. Add the sugars and mix
on medium-low speed until very light and the sugar
are mostly dissolved into the butter, stopping to
scrape down the bowl as necessary. Add the eggs,
one at a time, mixing on medium-low, and then the
vanilla extract. Add the reserved dry ingredients
and then the chocolate chips, mixing on low speed
until incorporated.
3.
Scoop the dough into even, golf ball-sized rounds
and place on a parchment-lined tray or baking sheet.
Wrap well and allow to chill for a minimum of 1 hour,
or up to overnight.
4.
Preheat the oven to 350°F (180°C) with the racks
in the lower and upper thirds of the oven. Line
two baking sheets with parchment paper.
5.
Place the chilled dough onto the baking sheets and
bake until just browned and set at the edges, about
12 to 15 minutes. Remove and immediately sprinkle
the cookies with a pinch of flaked sea salt. Allow the
pans to cool before baking the remaining dough.
Nutritional information per cookie:
Calories 96 (46% from fat) • carb. 12g • pro. 1g • fat 5g
sat. fat 3g • chol. 18mg • sod. 78mg • calc. 3mg • fiber 1g
17
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