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.  
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…


Running some last-minute Halloween errands this week I was startled to find that as far as the retail world is concerned, Halloween is long gone, Thanksgiving has been leap-frogged right over, and it's CHRISTMAS! Poor little Turkey Day! 

Well, the big box stores may be decking their halls with boughs of holly, but I've got some serious Pilgrimizing to do around here.  To kick off Turkey Month, I'm going to do old Tom a favor and offer a wonderful alternative to stuffing his cold, pink carcass (did I hear someone say Salmonella?) with soggy bread. 

Introducing the STUFFED PUMPKIN WITH CORNBREAD AND CHICKEN APPLE SAUSAGE DRESSING.  The presentation is festive and lovely, and this sweet and savory stuffing always brings guests back for seconds!  Gobble Gobble!


• 1 (4 to 5 pound) pumpkin
• 1/4 cup melted butter
• Salt and pepper
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 shallots, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 2 Red Delicious apples, peeled and cubed
• 1 teaspoon celery seed
• 1 teaspoon fennel seed
• 2 TB chopped fresh parsley
• 2 TB chopped fresh sage
• 1 package (approx. 1.5 lbs) chicken apple sausage, cut into small cubes
• 1 cup Sauvignon Blanc wine
• 1 cup heavy cream
• 1 TB chopped fresh thyme
• 1 (16-ounce) package cornbread stuffing
• 3 cups chicken broth
• 2 eggs, beaten

Preheat oven to 350 degrees F.

Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Using a large spoon, scrape the inside of the pumpkin clean.. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin and lid on a greased baking sheet; bake for 15 minutes.

In a large skillet, heat oil over moderate heat. Add onion, shallots, celery, garlic, apples, celery seed, and fennel seed. Sprinkle in parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the sausage, and continue to cook 5 more minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream and thyme, check seasoning.

Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Fill the pumpkin with stuffing (set lid aside for later), return to the oven, and bake 30 minutes until the eggs are cooked and the stuffing has begun to brown on top. Serve stuffing in the pumpkin bowl topped with lid.

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