Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches are just about the only dessert I need to instantly take me back to my childhood. As a kid I always looked forward to a Rich’s chocolate chip cookie and vanilla ice cream sandwich, the kind you had to push out of a container by poking a hole through the bottom. It was heavenly with each bite. If you’ve never had the splendor of trying these as a kid I strongly urge you make these as soon as possible to awaken your inner child. Enjoy! 

Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches

Chocolate Chip Cookies

Ingredients

2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
1/2 cup unsalted butter, right from the fridge, or at room temperature
1/2 cup vegetable shortening
3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
2 teaspoons vanilla extract
1/4 teaspoon almond extract, optional
1 teaspoon vinegar, cider or white
1 teaspoon baking soda
1 large egg
2 cups King Arthur Unbleached All-Purpose Flour
2 cups semisweet chocolate chips

Prepare

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.

3. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Mix in the flour, then the chips.

4. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving 2″ between them on all sides; they’ll spread.

5. Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde.

6. Remove them from the oven, and cool on the pan till they’ve set enough to move without breaking. Repeat with the remaining dough.

Sweet Milk Ice Cream

Ingredients

1/2 cup dried whole milk or whole milk powder
1 cup sugar
2 tablespoons tapioca starch
1 cup heavy cream
3 cups whole milk
2 tablespoons light corn syrup
1 tablespoon Pure Vanilla Plus

Prepare

1. In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
Add the remaining ingredients and whisk until smooth.

2. Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you’re using.

3. Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.

4. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.

5. Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.

6. Freeze the base in an ice cream maker according to the manufacturer’s directions.

7. Transfer the ice cream to a covered container, and freeze until ready to serve. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.

Chocolate Chip Cookies with Sweet Milk ICe Cream

2017-11-05 06:15:52

Serves 12

Write a review

Save Recipe

Print

Prep Time

4 hr 20 min

Cook Time

1 hr 20 min

Total Time

5 hr 40 min

Prep Time

4 hr 20 min

Cook Time

1 hr 20 min

Total Time

5 hr 40 min

Ingredients

1. Chocolate Chip Cookies
2. 2/3 cup light brown sugar, firmly packed
3. 2/3 cup granulated sugar
4. 1/2 cup unsalted butter, right from the fridge, or at room temperature
5. 1/2 cup vegetable shortening
6. 3/4 teaspoon salt (use 1/2 teaspoon salt if you use salted butter)
7. 2 teaspoons vanilla extract
8. 1/4 teaspoon almond extract, optional
9. 1 teaspoon vinegar, cider or white
10. 1 teaspoon baking soda
11. 1 large egg
12. 2 cups King Arthur Unbleached All-Purpose Flour
13. 2 cups semisweet chocolate chips
14. Sweet Milk Ice Cream
15. 1/2 cup dried whole milk or whole milk powder
16. 1 cup sugar
17. 2 tablespoons tapioca starch
18. 1 cup heavy cream
19. 3 cups whole milk
20. 2 tablespoons light corn syrup
21. 1 tablespoon Pure Vanilla Plus

Instructions

1. Chocolate Chip Cookies
2. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
3. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
4. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
5. Mix in the flour, then the chips.
6. Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
7. Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde.
8. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough.
9. Sweet Milk Ice Cream
10. In a large (2 1/2- to 3-quart) saucepan, whisk together the dried milk, sugar, and tapioca starch.
11. Add the remaining ingredients and whisk until smooth.
12. Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you're using.
13. Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
14. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
15. Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
16. Freeze the base in an ice cream maker according to the manufacturer's directions.
17. Transfer the ice cream to a covered container, and freeze until ready to serve. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.

By Teresa Gonzalez

Adapted from Sift Magazine - King Arthur Flour Publication

Adapted from Sift Magazine - King Arthur Flour Publication

Florida Girl Cooks http://floridagirlcooks.com/

The post Chocolate Chip Cookies & Sweet Milk Ice Cream Sandwiches appeared first on Florida Girl Cooks.

Chocolate Chip Cookies

Ingredients

1 cup unsalted butter, room temperature
2/3 granulated sugar
2/3 cups firmly packed light brown sugar
2 large eggs
2 tsp vanilla extract
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 bag (12 oz.) semi-sweet chocolate chips
1 cup slivered almonds (optional)

Prepare

1. Space racks evenly in oven and preheat to 350 degrees F.

2. Line 2 baking sheets with parchment paper.

3. In the bowl of a mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy.

4. Add the sugars and vanilla beat until blended.

5. Sift the flour, baking soda, and salt into the bowl and mix on low speed just until blended. Stir in the chocolate chips and almonds until blended.

6. Drop heaping tablespoonfuls of the dough onto the prepared pans, spacing them slightly apart. Bake until the cookies are golden brown around the edges, 10-12 minutes. Rotate pans after 5 minutes.

7. Let the cookies cool on pans for 5 minutes, then transfer to wire racks to cool completely. Makes about 3 dozen.

Chocolate Chip Cookies

2017-03-19 12:34:49

Serves 20

Write a review

Save Recipe

Print

Prep Time

20 min

Cook Time

12 min

Total Time

32 min

Prep Time

20 min

Cook Time

12 min

Total Time

32 min

Ingredients

1. 1 cup unsalted butter, room temperature
2. 2/3 granulated sugar
3. 2/3 cups firmly packed light brown sugar
4. 2 large eggs
5. 2 tsp vanilla extract
6. 2 1/3 cups all-purpose flour
7. 1 tsp baking soda
8. 1 tsp kosher salt
9. 1 bag (12 oz.) semi-sweet chocolate chips
10. 1 cup slivered almonds (optional)

Instructions

1. Space racks evenly in oven and preheat to 350 degrees F.
2. Line 2 baking sheets with parchment paper.
3. In the bowl of a mixer fitted with the paddle attachment, beat the butter on medium-high speed until fluffy.
4. Add the sugars and vanilla beat until blended.
5. Sift the flour, baking soda, and salt into the bowl and mix on low speed just until blended. Stir in the chocolate chips and almonds until blended.
6. Drop heaping tablespoonfuls of the dough onto the prepared pans, spacing them slightly apart. Bake until the cookies are golden brown around the edges, 10-12 minutes. Rotate pans after 5 minutes.
7. Let the cookies cool on pans for 5 minutes, then transfer to wire racks to cool completely. Makes about 3 dozen.

By Teresa Gonzalez

Adapted from Homemade Baked Comfort

Adapted from Homemade Baked Comfort

Florida Girl Cooks http://floridagirlcooks.com/

The post Chocolate Chip Cookies – The Best Recipe Ever appeared first on Florida Girl Cooks.

Salt Block Gluten-Free Chocolate Chip Cookies

Ingredients

2 1/2 cups gluten-free oat flour
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
12 oz (2 cups) semi sweet chocolate chips
Himalayan salt block

Prepare
1. Place the Himalayan salt block in the oven and preheat oven to 375 degrees and allow to heat in oven for 1 hour and 15 minutes.
2. In a mixing bowl, mix gluten-free oat flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren’t using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process).
4. Mix in eggs one at a time, blending until combined after each addition.
5. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredient and mix until combined.
6. Mix in chocolate chips.
7. Roll dough into 1 inch rounds for mini size cookies or 2 inch rounds for larger cookies.
8. Pull oven rack out with salt space cookies 2 inches apart and bake for 10 minutes minutes until golden.

Salt Block Gluten-Free Chocolate Chip Cookies

2015-07-23 19:52:41

Serves 14

Write a review

Save Recipe

Print

Prep Time

1 hr 30 min

Cook Time

10 min

Total Time

1 hr 40 min

Prep Time

1 hr 30 min

Cook Time

10 min

Total Time

1 hr 40 min

Ingredients

1. 2 1/2 cups gluten-free oat flour
2. 1 tsp xanthan gum
3. 1 tsp baking soda
4. 1 tsp baking powder
5. 1/2 tsp salt
6. 3/4 cup unsalted butter, softened
7. 3/4 cup firmly packed light-brown sugar
8. 1/2 cup granulated sugar
9. 2 large eggs
10. 2 tsp vanilla extract
11. 12 oz (2 cups) semi sweet chocolate chips
12. Himalayan salt block

Instructions

1. Place the Himalayan salt block in the oven and preheat oven to 375 degrees and allow to heat in oven for 1 hour and 15 minutes.
2. In a mixing bowl, mix gluten-free oat flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren't using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process).
4. Mix in eggs one at a time, blending until combined after each addition.
5. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredient and mix until combined.
6. Mix in chocolate chips.
7. Roll dough into 1 inch rounds for mini size cookies or 2 inch rounds for larger cookies.
8. Pull oven rack out with salt space cookies 2 inches apart and bake for 10 minutes minutes until golden.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post SALT BLOCK GLUTEN-FREE CHOCOLATE CHIP COOKIES appeared first on Florida Girl Cooks.