chocolate chip cookies

Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches

The post Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches appeared first on Baking Bites.

Homemade ice cream sandwiches are one of my favorite treats to fill the freezer with during the summer. They’re satisfying when you want something bigger than a popsicle, but still cool you down when it is hot outside. These Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches are made with thin, chewy chocolate chip cookies and sandwich chocolate chip cookie dough ice cream. They’re a chocolate chip cookie-lover’s delight – and one batch will provide you with plenty of ice cream sandwiches!

The recipe starts out with the homemade cookies. These cookies use a bit more brown sugar than some cookie recipes, which helps give them a chewy texture and provides a little more spread. When it comes to cookies for ice cream sandwiches, you don’t want something too hard or too thick. They’re buttery and have plenty of chocolate chips.

While I don’t always think you need a portion scoop to make cookies, it is nice to use one for this recipe. A portion scoop (looks like a small ice cream scoop) will allow your cookies to all come out the same size and shape. If you don’t have one, just spend an extra few seconds per cookie dough ball making sure everything is about even. Spending a little extra time on prep means that pairing up your sandwich cookies will be easier!

Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches

Once the cookies have baked and cooled, it’s time to fill them with ice cream. You can use store bought or homemade for this recipe, but the ice cream should be slightly softened to make it easier to work with. I always use chocolate chip cookie dough, as that adds just another layer of chocolate chip cookie goodness to each of these ice cream sandwiches. That said, you can use any flavor and chocolate, vanilla or Rocky Road all work well, too. Use a dry ingredient measuring cup (1/4 or 1/3 is usually good) to scoop out the ice cream and shape it, then pop it between two cookies and squish them together. You’ll want to get the cookies into the freezer as quickly as possible so they can set up, so place them on a baking sheet for about 15 minutes while you work. Once they have chilled slightly, individually wrap them in bags, plastic wrap or aluminum foil and freeze until ready to serve!

Homemade Chocolate Chip Cookie Dough Ice Cream Sandwiches
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, room temperature
1/2 cup sugar
1 cup light brown sugar
2 large eggs
2 tsp vanilla extract
2 cups chocolate chips
1/2 cup mini chocolate chips

Approx 1/2 gal cookie dough ice cream
OR 1 batch homemade vanilla ice cream with homemade cookie dough bits
mini chocolate chips or finely chopped chocolate, for decorating

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and creamy. Beat in eggs, one at a time, followed by vanilla extract. Stir in the flour mixture until dry ingredients have been completely incorporated, then stir in chocolate chips and mini chocolate chips.
Shape into 1-inch balls and arrange on prepared baking sheet, leaving about 2-inches between cookies to allow for spread.
Bake for 11-13 minutes, or until cookies are set around the edges.
Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer cookies to a wire rack to cool completely.

Assembly: Pair up chocolate chip cookies according to size. Place a cup or so of mini chocolate chips or chopped chocolate in a medium bowl.
Using a 1/4 cup or 1/3 cup measuring cup, scoop out portions of cookie dough ice cream and place between each pair of cookies. Squish cookies together slightly to spread ice cream, then roll edges in mini chocolate chips or chopped chocolate.
Transfer sandwiches to a baking sheet in the freezer to chill for about 15 minutes, then individually wrap and freeze until frozen.

Makes about 18 sandwiches.

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Rye Flour Chocolate Chip Cookies

The post Rye Flour Chocolate Chip Cookies appeared first on Baking Bites.

There are many different types of flour that can be used in cookie recipes. Whole wheat flour, oat flour, coconut flour and almond flour cover just a few of the options. In this recipe, I’ve used some rye flour. These Rye Flour Chocolate Chip Cookies are a wonderful way to expand your chocolate chip cookie repertoire. The cookies are tender, buttery and loaded with chocolate chips – complimented by the unique flavor of rye. If you’re a fan of oatmeal cookies, but haven’t had rye flour before, that will give you a little more of an idea of what the flavor profile is like.

Rye flour is milled into flour from rye berries and you’ve probably seen it used most often in rye and sourdough breads. Rye is nuttier and slightly more sour (a flavour that you’ll really only see in sourdough breads – so don’t let that put you off!) than wheat flour. It also contains less gluten than wheat flour. In breads, this means that loaves are denser than those made with only wheat flour. In cookies, less gluten means that the cookies will be more tender. Rye also tends to absorb a bit more liquid than wheat flour, so I recommend pressing the cookies down slightly before putting them into the oven to ensure an even spread.

The cookies themselves come together quickly and easily. Chocolate chunks or coarsely chopped chocolate is going to give you the most rustic look to the cookies and ensure you get plenty of chocolate in every bite. I used dark chocolate that was coarsely chopped, however semisweet chocolate chips will get the job done efficiently, as well.

I topped the cookies with a pinch of flaky sea salt before baking. It brings out the nuttiness of the rye and adds a mouthwatering contrast to all those chocolate chunks. I like to make them a bit bigger and a bit thicker than some of my other cookies to get the most rye flavor. If you want a slightly smaller cookie (1-inch of dough), reduce the baking time by 1-2 minutes. The cookies should be baked until they are just set and allowed to cool on the baking sheet until they’ve firmed up. They’re ready to eat right away and will keep for a couple of days in an airtight container once they have cooled.

Rye Flour Chocolate Chip Cookies
2 cups all-purpose flour
1/2 cup rye flour
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups chocolate chunks
1 tsp coarse or flaky salt, for topping

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, rye flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract until smooth, then gradually blend in the flour mixture until dry ingredients have been completely incorporated. Stir in chocolate chunks until well-distributed.
Shape into 1 1/2 inch balls (I used a medium-sized cookie scoop) and arrange on prepared baking sheet, allowing about 2-inches between cookies for spread. Gently press each cookie down to flatten slightly. Sprinkle with flaky salt.
Bake for 12-14 minutes, or until cookies are set around the edges and have a hint of gold to them. Allow to cool on the baking sheet for 4-5 minutes, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies.

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Sprinkle Chocolate Chip Cookies

Sprinkle Chocolate Chip Cookies-chocolate chip cookies covered in bright and colorful sprinkles. These cookies are perfect for birthdays, parties, or any day! Sprinkle Cookies Our boys LOVE sprinkles. They will eat anything if there are sprinkles on top. I may try putting sprinkles on vegetables, ha! I love sprinkles too. Who doesn’t? They are bright, fun, and happy! Whenever…

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pan-banging chocolate chip cookies

The original Pan-Banging Chocolate Chip Cookie, as featured in the NYTimes. This recipe first appeared in my Vanilla Bean Baking Book. TROUBLESHOOTING 1. What even is pan-banging? Bakers tapping their cookie pans in the oven isn’t new, of course, but the pan-banging technique I use here is unique in that the pan is tapped in the oven every few minutes, creating ripples on the edge of the cookie. This creates two textures in the cookie: a crisp outer edge, and a soft, gooey center. 2. Why won’t my cookies ripple/wrinkle? I’ve found that flour can often be the culprit, and it seems that high-protein flour won’t allow for as much spreading and wrinkling. I use Gold Medal Unbleached All-Purpose Flour in my cookies, and find that works best. 3. Why are my cookie bottoms greasy? I prefer to think of the cookies as “exceptionally buttery”. There is extra butter in these cookies, which helps them spread, and crisp on the bottom. I remove my cookies from the pan when they are cool enough to handle, and let them continue cooling on a wire rack, which helps them stay crispy. 4. Can I use less sugar? The granulated sugar helps […]

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Giant Kitchen Sink Cookies

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Giant Kitchen Sink Cookies

Most cookie recipes only include a few mix-ins at a time. Chocolate chips and walnuts. Raisins and pecans. White chocolate and apricot. These Giant Kitchen Sink Cookies are not that type of cookie. These cookies are loaded with – as the name suggests – everything but the kitchen sink! The recipe for these buttery, chewy cookies includes oatmeal, dark chocolate chunks, shredded coconut and more – making them the perfect recipe for those times when you want to use up whatever is taking up extra space in your pantry.

Not only are they packed with goodies, these Giant Kitchen Sink Cookies really live up to the “giant” title in their name. Each one is made with 3/4 cup of cookie dough, yielding a cookie that is about 6-inches across and big enough to put most “bakery-style” cookies out there to shame. You can, of course, make these as a more traditionally sized cookie by reducing the amount of dough used for each one and reducing the baking time. Reducing the size will produce more cookies, but you might not get all of the goodies in each if you don’t go for the full size treats.

When you read through the recipe, you’ll notice that the cherries, cranberries and pecans aren’t chopped, which they often are in cookie doughs. This is because you want the mix-ins to match the huge scale of these cookies and stand out a bit! That means that coarsely chopped chocolate chunks are an even better choice than chocolate chips in these big cookies. If you want to play around with the mix-ins, dried blueberries make a good alternative to dried cherries and dried peaches can be chopped up in place of the dried apricots.

The huge cookies are incredibly impressive when you bring them out, but they’re really big enough to share with a friend. If you opt to make slightly smaller cookies, you can scale back to using 1/4 cup of dough for each cookie and reduce the baking time to about 14 minutes. No matter what size you bake these cookies to be, they’ll keep well in an airtight container for a couple of days after baking. That said, I like them best when they are still very slightly warm from the oven and those chocolate chunks are a bit melty.

Giant Kitchen Sink Cookies

Giant Kitchen Sink Cookies
1 cup butter, room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 cups quick cooking rolled oats
1 cup shredded coconut
1/2 cup diced, dried apricots
1/2 cup raisins
1/2 cup dried cherries
1/2 cup dried cranberries
1 cup dark chocolate chunks or chips
1 cup toasted pecans

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugars until light and creamy, about 1 minute. Beat in eggs one at a time, followed by vanilla extract.
In a medium bowl, whisk together flour, salt, baking soda, baking powder and oatmeal. Stir dry ingredients into butter mixture until no streaks of flour remain. Stir in coconut, dried apricots, raisins, dried cherries, dried cranberries, dark chocolate and toasted pecans until evenly distributed.
Scoop up 3/4 cup of dough into large balls. Arrange on baking sheet, leaving at least 5 inches between cookies. Gently flatten the balls using the palm of your hand or a spatula until they are approximately 4-inches in diameter.
Bake for 18-20 minutes, until cookies are golden brown around the edges and set in the center. Allow cookies to cool on the baking sheet for 5-6 minutes, then transfer to a wire rack to cool completely.

Makes 8 giant cookies.

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Chocolate Chip “Kitchen Sink” Cookies

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring…

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring a signed attestation with us for each trip we make (good thing we keep plenty of paper on hand for printing and photocopying here all the paperwork) but I was surprised how much I missed the interactions of daily life, much more than I thought.

Today they suddenly closed one of my local bakeries because they didn’t have enough masks and other supplies to protect their employees and customers, and tears welled up when I talked to one of the owners, who I’ve known since they opened the place. I ran over to get a baguette and a loaf of bread. They’re not the only bakery in the neighborhood, but it was sad to see them go and I hope they can reopen.

I knew from living in earthquake country, when this started, to have extra provisions on hand, so I bought a few extra bags of non-perishables like sardines, tuna, canned tomatoes, and pasta sauce. I have tons of grains and pasta always on hand, but I wanted to make sure I had enough butter, eggs, and flour, which I usually keep well-stocked. But when I was at the grocery store last week and saw all those blocks of butter on the shelf, I thought, “Why not?”

Continue Reading Chocolate Chip “Kitchen Sink” Cookies...

Cookie Dough Cheesecake Bars

Creamy cheesecake is topped with chocolate chip cookie dough to create an amazingly delicious bar dessert.

The post Cookie Dough Cheesecake Bars appeared first on My Baking Addiction.

Comments

So happy to hear you enjoyed the bars, Gladys! Thanks so much … by Jamie
My husband and in-laws are obsessed with this receipe. I … by Gladys Bell
Thank you for this comment! I ended up baking mine for 60 … by Kaitlyn
So happy to hear you have enjoyed these bars for years, Sable! … by Jamie
I’ve been making these for years and never disappointed! So … by Sable
Plus 5 more…

Raise your hand if you love cheesecake and chocolate chip cookies! Then these cookie dough cheesecake bars are a dream come true for you. With a buttery graham cracker crust, a layer of dreamy, creamy cheesecake, and chocolate chip cookie dough baked right into the top, you’ll totally flip over this dessert!

Two plated cookie dough cheesecake bars next to a fork

Sometimes I sit and ponder delicious baked goods to make for the blog and jot them into the notes app on my phone. And sometimes I think my ideas are utterly genius – well, momentarily genius, that is.

As soon as I google my brilliant idea, I usually find that someone else had the same amazing idea long before I did.
That was the exact scenario with these chocolate chip cookie dough cheesecake bars. It’s no wonder someone came up with this deliciousness before me!

I mean, can you think of a more amazing combination than the love child of cheesecake and chocolate chip cookies? I think not!

OK, well maybe these chocolate chip cookie dough mini cheesecakes rank up right up there, too. But there’s just something so homey about cheesecake bars, isn’t there?

Now granted, I’ve made plenty of different kinds of cheesecake before. What can I say? I’m a big fan! But these cheesecake bars are something special and they’re definitely different from any of the other cookie bar recipes you’ll find out there.

The buttery graham cracker crust is the perfect foundation for layers of creamy cheesecake and chewy chocolate chip
cookie dough. How could you NOT fall in love with a dessert bar like this one??
(more…)

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Comments

So happy to hear you enjoyed the bars, Gladys! Thanks so much ... by Jamie
My husband and in-laws are obsessed with this receipe. I ... by Gladys Bell
Thank you for this comment! I ended up baking mine for 60 ... by Kaitlyn
So happy to hear you have enjoyed these bars for years, Sable! ... by Jamie
I’ve been making these for years and never disappointed! So ... by Sable
Plus 5 more...