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…

WONKATEERS, PROJECT #4: CLASSIC DARK CHOCOLATE TRUFFLES


Classic Dark Chocolate Truffles


For this recipe, use a high quality chocolate. If making a large batch for holiday giving, I recommend the bittersweet “Pound Plus” Bar from Trader Joes.


You can in this instance use chocolate chips, but you will get better results from a higher quality of chocolate. If you’re limited to what you can find at your local grocery, try Guittard or Ghiradelli semisweet chocolate chips.

Ingredients:

1 ½ cups (350 grams) semisweet chocolate (around 50-62% cacao), finely chopped

1 cup (250) grams heavy cream (I prefer organic)

3 Tablespoons (50 grams) unsalted sweet cream butter, room temperature

Cocoa powder for coating


• Finely chop the chocolate and place in a medium bowl.

• In a microwave or on a stovetop, boil heavy cream.

• Pour over the chopped chocolate.

• Allow to sit for two minutes.

• Whisk until cream and chocolate are fully incorporated and no lumps remain.

• Stir in butter. You have now created a ganache.

• Refrigerate until firm (at least two hours).

• Fill a small shallow bowl with unsweetened cocoa powder.

• Using a small kitchen scoop, portion ganache, one scoop at a time directly into the cocoa powder.

• Lightly toss to coat and place finished truffle in a small paper candy cup.  You can typically find these at the grocery store and craft stores near the cupcake papers.


The truffles can be keep refrigerated for up to two weeks, or stored for three months in the freezer. Right! Like they'd last 24 hours in my house!


VARIATIONS


Instead of cocoa powder, roll in crushed nuts, shredded coconut, or chocolate sprinkles.

Rum Truffles: Add a tablespoon of dark rum to the ganache after adding the butter. Works with Kahlua, Baileys, or your favorite liqueur.


Espresso Truffles: Stir a tablespoon of espresso powder in to the cream before pouring over the chocolate.

Peppermint Truffles: Add a teaspoon of peppermint extract after adding the butter.

Tea Infused Truffles: Add a tea bag to the cream as you bring it to a boil.


Honey Truffles: Add a 2 Tablespoons honey to the cream before pouring over chocolate.

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