I cannot believe it's already August! Summer is really flying by, which always seems to be the case, doesn't it? This weekend, let's all stop, slow down and savor it.
And, while you are relaxing, I have the perfect late summer treat for your weekend! Vanilla bean ice cream between two chewy brown sugar chocolate chunk cookies. Need I say more?
You can also get my recipe on St. Louis Magazine here. Enjoy!
Brown Sugar Chocolate Chunk Ice Cream Sandwiches
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/4 cups all-purpose flour
- 2 cups chocolate chunks or chocolate chips (dark chocolate or semi-sweet)
- Your favorite vanilla bean ice cream
- Preheat oven to 375 degrees.
- In a mixer, beat the softened butter until creamy. Add in the brown sugar and sugar and continue to beat until creamy and completely combined. Add in the eggs and combine. Add the vanilla extract.
- In a separate bowl, whisk together the salt, baking soda, and flour. Add the flour mixture slowly to the butter mixture and beat until just combined. Fold in the chocolate chunks.
- Using a cookie scoop, scoop dough balls onto a parchment-lined baking sheet and bake for 9 minutes, or until edges are golden brown and the middles are just about baked. Let cool for 5–10 minutes on the baking sheet. Then, transfer to a wire rack to cool completely. Repeat with remaining dough.
- Once cookies are completely cooled, you can assemble the ice cream sandwiches. To speed up the cooling process, you can place cookies in the freezer until firm. To make ice cream sandwiches, with an ice cream scoop, scoop slightly softened ice cream onto an inverted cookie and top with another cookie. Press down slightly until sandwiched together. Wrap sandwiches individually in plastic wrap, if desired. Repeat with remaining cookies. Store in freezer in an air-tight container or freezer bag.