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…

Recipe: The Perfect Peach Cobbler


Continuing along on my peach-fueled trajectory...
...today I bring you one of my all-time favorite desserts:  Peach Cobbler!

Forget pie.  That's right.  You heard me.  Forget pie.  This cobbler is so buttery, crispy-crumby, cakey, ooey-gooey and profoundly peachy that you can forget about that old Plain Jane.

Just try it.  Thank me later.


 

 Perfect Peach Cobbler


For the peaches

  • 4 cups fresh, ripe peaches (peeled, sliced and diced)
  • 1/2 cup granulated sugar
  • 3 Tablespoons cornstarch

For the cobbler topping

  • 1 cup unsalted butter (that's 2 sticks), softened (plus a TB butter for buttering the pan)
  • 2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons raw or organic sugar (slightly larger grain that regular)
  • Vanilla bean ice cream 

Preheat oven to 350°F

Butter a 9"x9" baking dish and set aside.

In a medium bowl, toss peaches with the 1/2 cup sugar and cornstarch.  Transfer to the baking dish and level out.

With an electric mixer, cream together the butter and 2 cups sugar.  Beat in the eggs and vanilla till smooth.

Place a sifter over the bowl of butter mixture.  Into the sifter, add flour, baking powder, salt and cinnamon.  Sift directly into the bowl with the butter mixture.  Beat just till a stiff dough forms.

Spoon by the tablespoon-full on top of the peach mixture, until the whole surface is covered.  Sprinkle with the raw or organic sugar.  This will create a perfectly crispy sugared crust.

Bake for 50-55 minutes, or until golden brown.  Let cool for 30 minutes before serving.  Serve with a generous scoop of vanilla bean ice cream.


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