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…

My Favorite Salad for Holiday Celebrations ~ Butter Lettuce with Fennel, Mandarin Oranges, Avocado and an Orange Muscat Shallot Vinaigrette



I really can't say enough about this salad ~ The combination of the thinly sliced fennel, creamy avocado, sweet mandarin oranges and butter lettuce make for a storybook marriage of flavors.  The orange muscat shallot vinaigrette is light and adds the perfect notes of bright citrus to the celebration.

This is one of those few salads that makes me want to ask for seconds and simply skip the main course.


Butter Lettuce Salad with Fennel, Mandarin Oranges, Avocado and an Orange Muscat Shallot Vinaigrette

For the vinaigrette
  • (Can be prepared up to 5 days in advance)
  • 1/2 cup Orange Muscat Champagne Vinegar (Trader Joe's.  Or you can substitute regular champagne vinegar and add 1 Tablespoon orange juice).
  • 1/3 cup Extra Virgin Olive Oil
  • 1 Shallot, minced
  • pinch of Cayenne Pepper
  • 1 teaspoon Kosher salt (or 1/2 teaspoon table salt)

For the salad
  • 7-8 ounces fresh butter lettuce, chopped
  • 2 ripe avocados, peeled, seeded, and chopped into bite-sized cubes
  • 6 fresh mandarin oranges, supremed (this YouTube video shows you how)
  • 1 fresh fennel bulb, bottom and half removed, "leaves" thinly sliced across the grain (reserve dark green tops for garnish)


  1. Prepare the vinaigrette by placing all of the ingredients in a mason jar.  Tighten lid, then shake vigorously to create an emulsion (1-2 minutes).  Refrigerate until ready to use.
  2. In a large bowl, combine the lettuce, avocado, orange segments, and sliced fennel.  Give vinaigrette a shake.  Add to the salad to your taste (I used about 3/4 of the vinaigrette and saved the rest for lunch a few days later.  It is also excellent over fish).  Garnish with chopped fennel fronds.
 Enjoy!

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