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

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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.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

MONKEY SEE, MONKEY DO?


GRANOLA CRUNCH BANANA MUFFINS

Got a bunch of bananas sitting on your counter looking sad, soft, and lonely? Don’t toss ‘em. Instead, mix up a batch of these quick and delicious muffins. They’re light and fluffy with a contrasting sweet crunch from the granola topping. Dare we say your family will go bananas for them?
  • 2 cups unbleached all-purpose flour
  • ¾ cup granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon table salt
  • 3 very ripe bananas, soft, darkly speckled, mashed well
  • ¼ cup plain or honey yogurt (we prefer greek style)
  • 2 large eggs, beaten lightly
  • 6 tablespoons unsalted butter, melted & cooled
  • 1 teaspoon vanilla extract
  • ½ cup (approx.) granola
  • ¼ cup (approx.) raw or turbinado sugar

1. Adjust oven rack to lower middle position and heat oven to 350 degrees.
2. Line two muffin pans with 18 paper baking cups; set aside.
3. Combine flour, sugar, baking soda and salt in large bowl; set aside.
4. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl.
5. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky.
6. Portion batter in to muffin cups using a standard ice-cream scoop, leveled.
7. Sprinkle about a teaspoon of granola on top of each muffin.
8. Sprinkle a large pinch of raw sugar on top of each muffin to create a delicious carmelized crunch.
9. Bake for 21-25 minutes, until tops are golden brown and a toothpick inserted in center of a muffin comes out clean.
10. Cool in pan for 5 minutes.
11. Transfer muffins to a wire rack to cool.
12. Serve warm or at room temperature.

CREDITS: THIS IS A MODIFICATION OF THE COOK’S ILLUSTRATED BANANA BREAD RECIPE. COOK’S ILLUSTRATED IS SIMPLY THE BEST SOURCE FOR WELL-TESTED, FOOLPROOF RECIPES FOR EVERYONE FROM BEGINNERS TO WELL-SEASONED HOME CHEFS. TO LEARN MORE, VISIT http://www.cooksillustrated.com/.

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