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.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Lemon Blueberry Sour Cream Baked Doughnuts {Gluten-Free Recipe}

It's huckleberry season here in the fog blanketed forests along the bay.  I've been picking the diminutive sweet/tart huckles since I was a child growing up here, so it's a tradition that I enjoy sharing with my girls.  Rainy days have been few and far between this year, so the pickings were slim, but between me, my girls and their two friends, we managed to harvest enough little berries to make a sweet treat.

We re-use strawberry baskets lined with coffee filters when we go picking.
Yes, the recipe does say "Blueberry" rather than "Huckleberry" because I don't expect everyone to have huckleberries growing in their back yard.  Besides, these moist and cakey little doughnut gems are too good to reserve for one small season of the year.  Small, wild blueberries can be found year-round.  I buy mine in the freezer section of Trader Joe's.

These delicious chocolate doughnuts can be made gluten-free by swapping out the AP flour for GF flour. 

Both my daughter and her friend can't eat gluten, so our huckleberry haul was the perfect opportunity to come up with another baked doughnut recipe.  If you've been reading along this month, you'll recall the Baked Chocolate Doughnuts with Salted Caramel Glaze recipe that I shared last week.  I was happy to find that a 1/1 swap of gluten-free flour for the all-purpose flour yields a perfect little chocolate doughnut!

If you don't have a problem with gluten, you can use regular flour (the same amount) in this recipe.

Lemon Blueberry Sour Cream {baked} Doughnuts 

makes 22-24

  • 2 large eggs
  • 3/4 cup granulated sugar (I used Morena non-GMO sugar from Zulka)
  • 1 cup sour cream
  • Zest of 1 lemon
  • 2 Tablespoons lemon juice
  • 2 Tablespoons melted butter
  • 1 Tablespoon oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten free flour (I used Trader Joe's)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup wild blueberries or huckleberries (fresh or frozen, rinsed and dried)
  • Buttery lemon glaze (recipe below)

Preheat oven to 325 degrees F
Grease a 12-cavity doughnut pan with spray or butter

Step 1:  In the bowl of a standing mixer fitted with a balloon whisk, whip eggs and sugar on medium-high for 3 minutes till pale and fluffy.  Add sour cream, lemon zest, and lemon juice and stir just to combine.

Step 2:  In a small bowl, melt butter.  Stir in oil and vanilla.  Add this mixture to the egg mixture.  Stir to combine.

Step 3:  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Add berries and toss gently with a fork to coat.

Step 4:  Add berry mixture to the wet ingredients.  With a wooden or silicone spoon, stir gently, folding in the berries, until combined.

Step 5:  In a pastry bag or plastic zip bag, place half of the batter.  Snip a 1/2" hole in the tip of the bag.  Pipe batter into the cavities of the doughnut pan (2/3 full). 

Step 6:  Bake doughnuts on middle rack of oven for 12 minutes.  Cool for 5 minutes before removing from pan.  Re-grease pan and repeat with remaining batter.  Allow doughnuts to cool on a wire rack.  When cool, the doughnuts will firm up a bit and will be ready to glaze.

 For the glaze
  • 2 tablespoons butter
  • 1/4 cup lemon juice
  • 2 1/2 cups powdered sugar, plus more for dusting
Step 7:  In a small bowl, melt butter.  Whisk in  lemon juice and powdered sugar until smooth.  Transfer to a smaller bowl with a mouth wider than the width of a doughnut.  Dip the bottom of each doughnut in the glaze, then turn upside-down and place on a wire rack to dry.  When all doughnuts have been glazed and glaze has set, dust with powdered sugar.

Note:  I have found that with gluten-free flour baked goods, they are better the first day.  They are still tasty the second day, but the gf flour begins to dry out a bit.

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