There are a few sweets that really take me back to my childhood: Slush Puppies, Pixie Sticks, Ring Pops. Was I experiencing a sugar high throughout all of my formative years? Possibly. But one frozen treat reigned supreme, especially in the summer... the Chipwich!
Vanilla ice cream sandwiched between two chewy chocolate chip cookies. Yum!
With summer upon us, we knew it was time to recreate our own version of the Chipwich. These are the perfect dessert for an evening get-together in the hot summer months because you can make them a day early, and they'll be ready to go after dinner.
For the chocolate chip cookies, we turned to a much-loved recipe from the New York Times that we adapted to suit our purposes. These cookies are just the right chewiness to work for an ice cream sandwich, and the addition of a sprinkle of coarse salt put these over the top.
Chewy Salty Chocolate Chip Cookies
Preheat oven to 350.
- 3 2/3 c. all purpose flour
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. coarse salt
- 2 1/2 sticks softened butter
- 1 1/4 packed light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp.vanilla extract
- 1/2 heaping cup milk chocolate chips
- 1/2 heaping cup dark chocolate chips
- Additional coarse salt to sprinkle on top before baking
Combine dry ingredients in one bowl. In another bowl cream butter & sugar. Add eggs & vanilla and beat to fully incorporate. Add dry ingredients in 2-3 parts, mixing completely with each addition. Fold in chocolate chips by hand.
Form golf ball sized balls of cookie dough, bake on parchment paper or foil for 8-10 minutes or until golden on the edges but still white in the middle. This will ensure cookies that are pliable and chewy in the middle when cooled, which makes for chipwiches that don’t shatter when you bite them!
This makes a lot of cookies – about 4 dozen depending on how big you make each cookie. I store my extra dough, wrapped in plastic, in the fridge. It’ll keep for a week.
To assemble your chocolate chip cookie ice cream sandwich, you'll need:
With a large spoon or ice cream scoop, scoop out ice cream and place on one cookie. Place another cookie on top, squish them together a little, then let sit in the freezer on a plate covered tightly with foil for at least an hour before serving.
- 2 pints of your favorite ice cream, softened slightly