((Intro

In an attempt to organize all my recipes and share them with fellow cooks and bakers, I've started a blog. Initially my recipes were a collection from friends, family, cookbooks, magazines and yes, even newspapers! Now many of my recently acquired recipes are adapted from blogs and cooking show websites.

Thank you for visiting my blog. I hope that along the way you enjoy a few of my recipes and make them some of your favorites too!

Count the memories, not the calories!
Eileen

Sunday, April 3, 2016

Ice Cream Chocolate Chip Cookies



The cookies were supposed to have a slight flavor from the ice cream (I used Ben & Jerry's Cherry Garcia). My family and I didn't detect any of the cherry flavor, but boy, were they good!

½ cup unsalted butter, melted
⅓ cup sugar
½ cup light brown sugar, packed
½ cup full-fat ice cream (use your favorite flavor)
1 large egg
1 tsp vanilla
½ tsp baking soda
¼ tsp salt
2 cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips


Note: This dough requires chilling.


Melt butter in a microwave safe bowl. While still hot, add both sugars and mix on low until combined. Add ice cream and mix until smooth.


Add egg and vanilla, mix for just a few seconds, then add baking soda and salt. Mix until smooth, then mix in flour slowly. Mix dough just until it comes together, then stir in chocolate chips.


Scoop 2 tbsp balls of dough onto a cookie sheet covered with waxed paper. Cover with plastic wrap and chill for at least 1 hour.


Preheat oven to 350 degrees. Place cookies 2 inches apart on cookie sheets covered with parchment paper. Bake for 9-11 minutes, until they start to get golden around the edges. Cool 5 minutes on cookie sheets before removing to a rack to cool completely.


Cookies can be stored in an airtight container for up to 4 days or frozen for up to 1 month.

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