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…

What's New at Rook No. 17?

 
Hello friends!
I've missed you so!

It's been a bit snoozy around here at Rook No. 17, hasn't it?
I thank you for sticking around.

 

What's new:  At the beginning of August, I started my new career as a high school teacher.  I'm teaching Culinary Arts at the local high school using a curriculum designed by the National Restaurant Association.  I teach two beginning Culinary Arts classes and one Advanced.  Words cannot express how very blessed I feel to wake up each morning excited to go to work.  I love my job!

Here are a few of the projects that my students have been working on:

Savory Breakfast Cupcakes with homemade Hollandaise "frosting" and Chive "sprinkles"

My Advanced students mastered the art of poached eggs for Classic Eggs Benedict.
Rustic French Bread
 
Chocolate Dipped Macaroons (recipe HERE)
Raspberry Macarons
Soft Pretzels
French Eclairs with pastry cream made from scratch (recipe HERE)
Lemon Yogurt Cake (we substituted coconut oil for the olive oil) recipe HERE

As a first-year teacher, however, not much time has been left to spend online these past few weeks.  The good news is that my hiatus from Rook No. 17 is only temporary.  With the first month of school under my belt, my confidence is increasing, and I'm slowly but surely putting my life back into balance.  


What's in store:  In the coming months, you'll notice some big changes here at Rook No. 17.  Namely (no pun intended), Rook No. 17 is becoming "Maker, Baker, Glitter Shaker (by Rook No. 17)  I have a spiffy new logo designed by Spanish artist Irene Renon, and will be undergoing a page-redesign to help make my website easier to navigate.  I'll be doing less (if any) sponsored posts, and more of what I love most -- sharing my food and crafty creations with you.  I'll continue to do book reviews and give copies away to my readers.  I have a fabulous Halloween craft book that I can't wait to share!  Sound good?

Until next time, I leave you with these two humble words of wisdom:

Be Generous


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