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: Hello Dolly Cookies


Imagine if you will, a Magic Cookie Bar and a Chocolate Chip Cookie got together and made a delicious little baby cookie. That's what we have here.

The "Hello Dolly Cookie", also known as the "Magic Cookie Bar" has been around since the 1960s. The origin is up for debate, but no matter what you call it, the original bar-like treat is inarguably delicious and easy to make. The recipe below is an actual cookie version of the classic bar. They look a lot like chocolate chip cookies, but are chewier and have that whole salty/sweet thing going on.

This is a great recipe for kids because it's so easy to make. If you want your cookies to look professional (and bake-up evenly), invest in a few portion scoops. I recommend a #30 for cookies. It's a generous size cookie, like the ones you get at Mrs. Fields or Nestle stores.

Here's one I recommend:


Hello Dolly Cookies
(yield:  approx. 28)

1 ½ cups fine Graham Cracker Crumbs
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 (14 oz.) can sweetened condensed milk
½ cup (one stick) salted butter, softened
1 ⅓ cups sweetened flaked coconut
1 ½ cups semi-sweet chocolate chips
1 cup toasted and salted pecans, chopped

Line 3 baking sheets with parchment paper.  Set aside.  Preheat oven to 350.

Step 1:  In a medium bowl, whisk together crumbs, flour, baking powder and salt.  Set aside.

Step 2:  With an electric mixer, cream together the butter and condensed milk till smooth and fluffy.

Step 3:  Add dry mixture and beat till just combined.

Step 4:  Add remaining ingredients and beat till just combined.


Step 5:  Portion onto the baking sheets using a #30 scoop (2 Tablespoons), about 9 to a sheet.  Bake for 15 minutes.  Cookies will puff and brown on the underside, but will look slightly underdone on top.  They will set as they cool.  Remove to a cooling rack after 5 minutes out of the oven.  

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