Choc. Chip Cookie Ice Cream Sandwiches

Ingredients

• 1 stick of salted butter
• 1 cup of brown sugar, packed
• 1/4 cup of granulated sugar
• 1 jumbo egg, room temperature
• 3 tbsps of vanilla extract
• 1 3/4 cups of all-purpose flour
• 3/4 tsp of baking soda & baking powder
• 1 tsp of sea salt + more for sprinkling
• 2 cups of semi-sweet chocolate, chopped
• Ice cream brand and flavor of your choice

Prep and Cooking Instructions:

Step 1

Brown the butter over medium heat, constantly stirring until the butter begins to turn a golden brown. Make sure you only brown the butter lightly. Take the butter off the heat immediately and allow it to cool.

Step 2

In a large mixing bowl, combine the cooled brown butter, brown sugar, and white sugar until blended, then add the egg and vanilla extract.

Step 3

Mix the flour, salt, baking powder, and baking soda in a separate bowl. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour, a little bit at a time. Fold in the chocolate chips slowly, do not over-mix.

Step 4

Refrigerate the cookie dough for 30 minutes or overnight.

Step 5

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1-ounce cookie scoop to scoop the cookie dough into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes or until the edges are just golden brown. Top with sea salt.

Allow cooling before inserting ice cream into a sandwich. (See Assembling the Sandwiches below.)

Assembling the Sandwiches
Place one scoop of ice cream (about 1/3 cup) for each ice cream sandwich between 2 cookies. Gently press cookies together, and roll ice cream edges in sprinkles. Eat immediately; OR, to save for later, wrap sandwiches individually in plastic wrap. Place into a resealable freezer bag, and freeze until needed.