“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James
I love summer in New England. I can’t imagining spending a summer anywhere else. Long days, cold ocean water, dinner on the beach, lobster rolls and fried claims. Strawberry and peach picking, after dinner walks, the Pops 4th of July celebration on the Esplanade, eating outside in the North End, Red Sox games, cold beer and ice cream, of course. When I saw a recipe by Martha Stewart for mini chocolate chip ice cream sandwiches I had to try it. Bubba and the kids love ice cream. I tried to make them a bit healthier by adding white whole wheat flour, but come on, who am I kidding?
I read Joanne Chang’s Flour cookbook a few months ago. I highly recommend it. The recipes are fantastic and she gives great baking tips. One of her baking tips is to beat the sugar and butter for about 6-8 minutes on medium speed. You will know you have creamed the butter and sugar long enough when the mixture goes from yellow and sandy to ivory and fluffy. If you are using brown sugar and butter, the mixture should go from muddy brown to a pale brown.
I love raw cookie dough. I try not to eat it in front of the kids because I don’t want them to eat a raw egg but dam it is hard to control myself when this is staring at me.
Mini Chocolate Chip Ice Cream Sandwiches with Sprinkles
slightly adapted from Martha Stewart
Makes about 12
1 cup all-purpose flour
1/2 cup of white whole wheat flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup greek yogurt (I used 2%. Full Fat greek yogurt or sour cream will work here as well.)
1 large egg
1 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips
1/2 cups sprinkles or mini chocolate chips or chocolate jimmies aka chocolate sprinkles. It’s a New England thing.
1 pint vanilla ice cream, softened
Preheat oven to 350 degrees. In a medium bowl whisk together flours, baking soda, and salt. Set aside.
Using an electric mixer, beat butter and sugars until light and fluffy, about 6-8 minutes, scraping down the sides half way through. Add greek yogurt, egg, and vanilla extract. Continue to beat until smooth about 2 minutes.
With the mixer on the lowest speed, gradually add flour mixture. Mix until just combined. Fold in 1 cup of chocolate chips.
Drop 1 rounded tablespoon full of dough on cookie sheet about 1 1/2 inches apart. You will end up with 25 to 30 cookies.
Bake 10 to 12 minutes or until golden brown and transfer to a wire rack to cool.
Pour sprinkles or chocolate chips on a plate. Scoop about 2 tablespoons of ice cream between 2 cookies and press gently. Roll the sides of each sandwich in sprinkles or chocolate chips. If the ice cream is melting, place sandwiches in freezer until firm enough to roll in sprinkles or chocolate chips. Transfer sandwiches to baking sheets and freeze until firm; about 2-4 hours depending on your freezer. Wrap each sandwich in plastic wrap. They can be frozen for up to two weeks. Enjoy!