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…

Banana Bread Biscotti Recipe Redux ~
A Tale of 3 Bad Bananas

What do you do when a banana goes bad?
  Several years ago I addressed this culinary conundrum by creating a recipe for Banana Bread Biscotti.  Today, confronted by yet another unseemly trio of bananas that had gone to the dark side, I decided to revisit my original recipe and made a few improvements in the process.  

So, without further ado, here's Banana Bread Biscotti, take II.

Banana Bread Biscotti

makes approx. 4 dozen

5 1/4 cups all purpose flour
1 cup granulated sugar
1/2 cup light brown sugar (loose, not packed)
1 Tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon kosher salt
3 overripe bananas (the blacker the better)
3 Tablespoons canola oil
1 Tablespoon vanilla
3 large eggs
1 cup toasted & finely chopped pecans
2 Tablespoons granulated sugar
8 oz. good quality chocolate, chopped and melted at low heat

Preheat oven to 350.

In a large bowl, whisk together flour, sugars, baking powder, cinnamon and salt.  Set aside.

In the bowl of a standing mixer, mix bananas, oil, vanilla and eggs on medium speed for five minutes.  Add dry ingredients and pecans and mix until just combined.  Dough will be thick.  Turn out on a floured surface and divide into four equal pieces.  Shape each piece into rectangles, flattened to a 1/2" thickness.  Place the four dough rectangles on a baking sheet coated with cooking spray.  Sprinkle with granulated sugar.

Bake at 350 for 25 minutes.  Remove rectangles from baking sheet and allow to cool on a wire rack for 10 minutes.  Cut each rectangle vertically into 1/2" slices.  Place slices, cut sides down, divided between two baking sheets.  

Reduce oven to 275 and bake for another 15 minutes*. Turn cookies over; bake an additional 15 minutes*.  Cookies will be very lightly browned and still slightly soft, but will harden as they cool. Remove from baking sheet and allow to cool completely on a wire rack.  

Line baking sheets with wax paper.  Melt chocolate in a small bowl; place in a pastry bag or freezer bag with a small hole snipped from one corner, then drizzle over the biscotti.  Refrigerate or set in a cool place until chocolate has set (approx. 5 minutes).  

Store in an airtight container for up to 2 weeks. 

*Increase baking times to 20 minutes for a crunchier biscotti.

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