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.  

Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches

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 fat wedge of real vanilla bean ice cream.


For the Chonky Boy Cookies
  • 300 grams all-purpose flour
  • 4 grams baking soda
  • 4 grams table salt
  • 150 grams salted butter, room temperature
  • 120 grams organic sugar*
  • 120 grams DARK brown sugar (or 100 grams light brown plus 20 grams molasses)
  • 2 large eggs, room temperature, cracked and whisked in a small bowl
  • 5 grams vanilla extract (whisked into the bowl of eggs)
  • 300 grams semisweet chocolate chips (or a 50/50 blend of milk and semisweet)**
  • 100 grams chopped pecans
The Rest of It
  • 1 carton of Bryers Real Vanilla Ice Cream (the rectangular container makes it super easy to cut and portion to the right size, plus the simple ingredients and real vanilla bean make this ice cream a delicious choice)
  • 1 cup mini semisweet chocolate chips (I use Ghirardelli)
  • Parchment paper (or silpat silicone baking mat)
  • #20 Disher (a.k.a. portion scoop, ice cream scoop)
  • Sharp Chef Knife
  • Circle Cutter the same circumference as your cookies


Make the Cookies
  1. Preheat oven to 375. Place oven rack in center position. Prepare 3 baking sheets with parchment paper.
  2. Sift the flour, baking soda and salt into a medium bowl. Set aside.
  3. In the bowl of a stand mixer with paddle attachment (or with a handheld electric mixer), cream together the butter and sugars until light in color. Scrape down the sides of the bowl.
  4. With mixer running on medium-low, slowly pour in the egg mixture. Raise speed to medium and cream the mixture together until light and fluffy. Scrape down the sides of the bowl.
  5. Add the flour mixture and beat on low till just combined. You don’t want to overwork the flour. Scrape down the sides of the bowl.
  6. Add chocolate chips and nuts. Stir on low till just combined. Using a #20 portion scoop (about 2 ounces), scoop level portions of batter and arrange on one of the prepared baking sheets. You can fit all of the dough balls on the same sheet for now. Place baking sheet in refrigerator for 30 minutes.
  7. When the 30 minute chill is done, arrange 9 balls of dough on another of the parchment lined baking sheets. Place on the center rack of the preheat oven and set timer for 12 minutes. Cookies should be puffed and golden around the edges.
  8. Set the pan of baked cookies on a cooling rack, while you put another batch of cookies into the oven.
  9. Let the baked cookies cool for 5 minutes. Then, gently press the heel of your hand over each cookie to slightly flatten the domed tops. Cookies can now be removed from pan and on to a cooling rack with a spatula to finish cooling.
  10. Repeat procedure with all cookies. Once cool, store in an airtight container until ready to make the ice cream sandwiches.
Prepare the Ice Cream
  1. Make sure the ice cream is frozen solid.  It will be easier to cut and will not lose its shape and texture when you start to assemble the sandwiches.
  2. Cut away the carton, revealing a rectangle of solid vanilla ice cream.
  3. Be prepared to work quickly.  Avoid working in a warm space.
  4. Using your sharp chef knife, cut the block into 3/4" slices.  Lay the slices on a metal baking sheet.  Cover with plastic wrap and return to the refrigerator for at least 2 hours.  They must be absolutely solid.  
  1. Pour the mini chocolate chips into a wide shallow bowl.  
  2. Arrange 8 cookies bottom-side up on a metal baking sheet.
  3. Remove the ice cream from the refrigerator, using a circle cutter that is roughly the same size as the cookies, cut the ice cream into pucks.
  4. Place one puck on each cookie.  Top with another cookie to form a sandwich.  One at a time, hold one sandwich gently over the chocolate chip bowl.  Grab a small handful of chips and sprinkle on the exposed ice cream puck.  Gently press the chips in.  Rotate sandwich and repeat.
  5. Immediately wrap, tightly in plastic wrap and return to the freezer.  
  6. They'll be ready to eat as soon as the ice cream has set, but I recommend 24 hours to really get everything nice and solid.  It's worth the wait to have an ice cream sandwich that doesn't melt too quickly.
  7. Note:  If you didn't eat any batter and didn't sample any of the cookies, you'll have 4 cookies left over.  Congratulations!  Enjoy.


*You can use regular granulated sugar. Organic sugar is slightly less refined and therefore has a bit of molasses that remains, which slightly enhances color and the moisture content of the cookies. ** You can use any chocolate chips or combination you wish. Pecans can also be substituted with any other nuts, or simply omitted. The cookie recipe should yield 20-21 cookies. You'll need 16 to make the ice cream sandwiches. This gives you a few extra to eat some batter, sample a cookie or two, and to have the pick of the litter for your sandwiches.
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