EVOO Chocolate Chunk Cookie Ice Cream Sandwiches
Are you ready to replace your butter with olive oil yet? These chewy, gooey chocolate chunk and sea salt cookies get the EVOO upgrade, but don't worry, we made sure to fill them with ice cream and roll them in candied nuts because Chefs Life is all about balance. Have you tried this ice cream sandwich hack yet? Comment below!
1 3/4 cup + 2 tbsp self rising flour
1/2 cup Chefs Life Finishing Oil
1/2 cup brown sugar
1/2 cup raw sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 cup 85% dark chocolate, roughly chopped
Maldon sea salt
14oz Vanleeuwen Marionberry cheesecake ice cream
4oz candied peanuts, roughly chopped
In the bowl of a standing mixer, combine the Finishing Oil, both sugars, eggs and vanilla. Using the paddle attachment, mix for 3-4 minutes, or until ingredients are well combined. Add in the flour and mix slowly until just combined, about a minute. Remove the bowl from the mixer and using a spatula, fold in the chocolate by hand until it is evenly distributed.
Grease a sheet pan and scoop the dough into 2tbsp size balls with 2 inches in between. This may take 2-3 pans. Chill the dough balls for 30 minutes while the oven preheats to 350.
When the dough is ready, bake the cookies for 10-12 minutes, or until the edges are golden brown. When you remove them from the oven, slam them on the counter to make them flat. Let them cool for 15 minutes on the pan. Sprinkle with Maldon salt. Let cool completely before proceeding to make the ice cream sandwich.
To make an ice cream sandwich, carefully slice the ice cream container crosswise into rounds. Peel off the paper lining and place between two cookies. Roll the exposed ice cream filling in chopped nuts, sprinkles, crushed cookies, or extra chocolate. Serve immediately!
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