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…

RASPBERRY STREUSEL TOP MUFFINS


Raspberry Streusel Top Muffins
a jennuine recipe

3 cups unbleached all-purpose flour
½ cup granulated sugar
½ cup tightly packed dark brown sugar
1 Tablespoon plus 1 teaspoon baking powder
1 stick butter, melted and slightly cooled
½ cup vegetable or canola oil
2 large eggs
1 cup sour cream
½ teaspoon almond extract
2 teaspoons vanilla extract
2 cups fresh or frozen raspberries

STREUSEL TOP
1/3 cup sliced almonds
1/3 cup rolled oats
½ cup tightly packed dark brown sugar
¼ cup unbleached all-purpose flour
6 Tablespoons butter, melted


  1. Preheat oven to 350 degrees.
  2. Line one muffin tin with 12 liners, the other with 8.
  3. Prepare the topping: mix all ingredients in a medium bowl with a wooden spoon until combined and large crumbs form. Rest in the refrigerator while you prepare the batter.
  4. Sift flour, sugars and baking powder in to a large bowl.
  5. In a medium bowl, whisk melted butter, oil, eggs, sour cream and extracts until well combined and lighter in color.
  6. Make a well in the center of the dry ingredients. Pour wet ingredients in the well and fold in till just combined.
  7. Gently stir in the raspberries.
  8. Scoop in to the 20 muffin cups (a standard ice cream scoop works well).
  9. Drop approx. 1 Tablespoon of the crumb topping on each muffin. Lightly press to adhere.
  10. Bake until browned and toothpick inserted in center of a muffin comes out free of batter (approximately 20-25 minutes).
  11. Sprinkle with powdered sugar when cool.

    Yields approx. 20 muffins

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