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

Recipe: Strawberry Rhubarb Galettes

Rhubarb season is entirely too short in my opinion.  So when I came across a bounty of ruby stalks at my local grocery store the other day, I stocked up.  First, my husband made enough Strawberry Rhubarb Freezer Jam (recipe HERE) to keep him in yogurt parfait heaven till January.  With what was left, I whipped up a batch of free-form rustic tarts -- with sweet strawberries and tart rhubarb enveloped in a flaky, buttery crust.  I made a gluten-free version as well and they came out delicious.  The gluten-free recipe could still use some refinement, however, so that post will have to wait for another day.

What are you waiting for?  Get out there and grab some rhubarb before it's gone! Buy extra, chop it and freeze it.  That way you can enjoy these individual pastries any time the mood strikes.

Strawberry Rhubarb Galettes

(makes 8)

For the crust (a Martha Stewart recipe)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cut into cubes and chilled
  • 1/4 cup ice water
For the filling
  • 1/2 pound fresh rhubarb, chopped into 1/4" cubes
  • 1 pound fresh strawberries, chopped into 1/2" pieces
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1 1/2 cups granulated sugar, plus more for sprinkling
  • Food Processor (if using my pie crust recipe)
  • 2 baking sheets
  • Parchment Paper
  • Rolling Pin
  • Pastry Brush

Prepare the crust (or use your own pie crust recipe)

Step 1:   Place the flour, salt and sugar in the bowl of a food processor and process for a few seconds to combine.  Add the chilled butter to the flour mixture and process until the mixture resembles a coarse meal (about 10 seconds).  Add the ice water in a slow, steady stream, pouring through the feed tube while the machine runs, just until the dough starts to come together (no more than 20 seconds).  If dough is still dry and has not come together, add in another Tablespoon of ice water and process till dough comes together.  Turn dough out onto a work surface dusted with flour.  Roll into a ball, then flatten into a disk.  Wrap in plastic and chill for 1 hour (or overnight).

Step 2:  Line two baking sheets with parchment paper.  Unwrap and cut dough into 8 equal pieces.  On a floured work surface, roll each piece of dough into a ball, then flatten into smooth disks.  Roll out each piece to approx. 7" in diameter.  Arrange on the parchment lined trays (4 to a tray; it's okay if they overlap slightly).


Step 1:  Combine the rhubarb, strawberries, flour and sugar in a medium bowl.

Step 2:  Put a teaspoon of flour in the center of each round of dough. Spread around with a finger or the back of a spoon.  Scoop approx. 1/2 cup filling in the center of each round of dough. Spread filling to about 1 inch from the edge.  Fold edges of the dough over the filling, leaving the tarts open in the middle.  Brush dough with water in-between each fold, as you go, to help seal.  Chill the prepared tarts for 30 minutes.

Step 3:  Preheat oven to 400 degrees.  Brush each galette with water, then sprinkle liberally with granulated sugar.  Bake the tarts for 30-40 minutes, until golden brown.  Remove pans to cooling racks.  If tarts have leaked, be sure to run a knife around the edges to remove the burnt sugar.  Serve the galettes warm or cold.

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