Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a


Blueberries are in season, so make a batch of these perfectly delicious muffins today...


  • 4 TB (1/2 stick) butter, melted and cooled slightly
  • 2 cups (10 ounces) AP flour
  • 1 TB baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup (7 ounces) granulated sugar
  • 1 1/4 cups (10 oz) sour cream
  • 1 1/2 cups fresh blueberries, rinsed
  • Crumb Cap Topping (See step 12 below)
  • Powdered sugar for dusting
  1. Preheat oven to 350. Adjust rack to middle position. Line muffin tin with paper liners.
  2. Melt butter in a small bowl and set aside.
  3. Whisk the flour, baking powder and salt in a medium bowl to combine.
  4. Whisk egg in a second medium bowl until well-combined and light in color (approx. 20 seconds).
  5. Add sugar and whisk until thick and color lightens to a pale yellow.
  6. Add melted butter in 2 or 3 additions, whisking to combine after each addition.
  7. Add the sour cream in 2 additions, whisking just to combine.
  8. Add the berries to the dry ingredients. Gently toss to coat berries.
  9. Add the wet mixture and fold with a rubber spatula until the batter comes together and berries are evenly distributed (just about 25-30 seconds). Small spots of flour may remain and batter will be thick, but do not overmix or break the berries.
  10. Using an ice-cream scoop sprayed with non-stick spray, distribute batter in to paper liners. Scoops can be slightly heaping.
  11. Bake for 10 minutes.
  12. While muffins are baking, prepare crumb cap by combining 1 stick (8 TB) melted butter, 1/3 cup granulated sugar, 1/3 cup (2 2/3 oz.) dark brown sugar, 1/2 tsp. ground cinnamon and a pinch of salt in a small bowl. Add 1 3/4 cups (7 oz.) cake flour and stir with a wooden spoon or rubber spatula until mixture resembles a thick cohesive dough.
  13. After 10 minutes of baking, muffins should be nicely domed. Remove from oven. Working with your hands, take approx. 2 TB crumb dough and place on top of each muffin . Do not press or compact. Caps should look like a rough patty.
  14. Return to oven and bake for an additional 15 minutes.
  15. Remove from oven. When slightly cooled, sprinkle with powdered sugar.

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