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Ice Cream Chocolate Chip Cookies!!


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I've been on the search, for quite sometime now, for that ever so perfect chocolate chip cookie recipe (known in the food world as the infamous CCC.) I've come to realize, however, that the problem with this quest is that the idea of a "perfect" cookie is different to everyone. Some like them crunchy, some like them soft, some like them thin, some like them thick. It's hard to make everyone happy. So I have to say that my search was purely for MY perfect cookie, a soft, slightly chewy, not too sweet treat of perfection. And when I ran across this recipe I had some reservations but absolutely HAD to try it. I wish I had come up with it on my own but while I love to cook and bake, I have no talent when it comes to developing my own recipes. So this comes to you from Jenny of the Picky Palate food blog (http://picky-palate.com/) Unlike me, this girl's got some skills when it comes to recipes! I've typed up the recipe here with my very specific ingredient recommendations (I will no doubt replicate this recipe with the same ingredients every time... who wants to mess with perfection?!)

Ice Cream Chocolate Chip Cookies

2 sticks softened butter (do NOT use generic... I used Tillamook salted)
1 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon pure vanilla (it's OK, I used imitation :/)
heaping 1/2 cup vanilla ice cream from freezer (may need to soften to scoop)
4 cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 bag chocolate chips (I used semi-sweet Nestle Tollhouse)

Preheat oven to 350 degrees. In a stand mixer, cream the butter and sugars until fluffy (about 5 minutes.) Add eggs one at a time, beating well with each addition. Add vanilla and ice cream and mix until combined.

Place flour, baking soda, and salt in a large bowl; mix. Add to wet ingredients a little at a time. Mix until just combined. Stir in chocolate chips. With a cookie scoop (I used the small scoop and it yielded 6 dozen cookies) scoop dough onto a parchment lined baking sheet.

Bake for 9-11 minutes (I did 10) or until cookies are cooked through. Press lightly with spatula when removed from oven to yield a nicer "looking" cookie as they tend to puff up a little. Allow to cool 5 minutes on baking sheet. Transfer to wire rack to cool completely. ENJOY!


Cookies are probably my biggest weakness, so I'll probably HAVE to make these! Who'd've thunk to put ice cream in cookies before baking? We should thank them!

I love your bowls. They are darling. ;)

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