This post written by the original Ebby.
Ice cream is my true love. The stuff has gotten me through childbirth, depression, divorce, death, financial worries and lots of illness. Plus other things I don’t even remember because I have banished all thoughts of them from my memory. I do that a lot.
How can it be that such a simple combination of cream and sugar and eggs can do all of these amazing things? I’m not quite sure, but I’m really glad I have a big freezer.
You know what else? Ice cream is also a great movie companion! It won’t get your fingers greasy and it won’t make your lips burn because it’s not laced with salt. Also, it won’t start yapping and distract you during the punch lines. Like some people I know. Ahem.
And ice cream is versatile! Premium, reduced fat, lowfat, light, fat free, sugar free, carb free, soy free…whew, I’m tired and I haven’t even mentioned the endless flavor possibilities.
When it comes to the best stuff, I’m a big fan of the “more is more” philosophy. Vanilla ice cream, caramel swirl, chocolate bits, crunched up candy bars and peanut butter chunks are all things that really do belong together in one bowl, and in my stomach. Which may be why my jeans are getting tighter, but that minor detail is nothing to worry about. I’ll just buy bigger jeans!
Cookies are another food that pair beautifully with ice cream. Hence, ice cream sandwiches! But store-bought ice cream sandwiches? Can’t do ‘em. I hate those chocolate wafer imposters that pose as cookies. They are not cookies. They are thin and soggy frauds that taste more like wet towels than a food for ingesting. I do not make a habit of eating wet towels, but I just know they must taste exactly like those wafers.
Disclaimer: The last time I had a store-bought ice cream sandwich I was still wearing braces and shoulder pads and shellacked my hair with Aqua Net. Therefore, it is possible that those little wafers-posing-as-cookies have improved. But I don’t have to go there because I have been sucked in by these double chocolate cookies that are rich and firm and just what I want hugging my beloved ice cream.
Now that I think about it, “rich” and “firm” are good combinations in other areas as well. I suppose this particular topic is a digression best discussed other places. Nothing must distract me from telling you about these cookies sandwiches!
Double chocolate cookies
Note: These make about 30 mini-sandwiches, using about a tablespoon of dough per cookie. Feel free to make them bigger, as more equals better!
1 C. butter
¾ C. brown sugar
¾ C. sugar
1 C. chocolate chips, melted
2 C. flour
1 tsp. baking soda
½ tsp. salt
1 C. chocolate chips
Cream butter and sugars until smooth. Add egg and vanilla and mix well. Add melted chocolate and combine until smooth. Mix in flour, baking soda and salt. Add chocolate chips. Drop by tablespoons onto parchment paper-lined baking sheets. Bake at 375 degrees for 7-8 minutes.
I find it’s easiest to make ice cream sandwiches with frozen cookies. Pop the baked cookies in a Ziploc bag and throw them in the freezer for a couple hours before filling.
I filled this particular batch with vanilla ice cream that I laced with caramel. Heaven! These babies blow all those store-bought sandwiches right into thin and soggy little bits. Try ‘em today!