Chocolate Chip Cookie Ice Cream Sandwich
with Pecan Surprise

When I was a little girl, I made batches of chocolate chip cookie dough that turned out very flat, very thin cookies. As much as I tried, I could not create aesthetically-traditional tall chocolate chip cookies with mounds and ridges. Yesterday's batch turned out perfect because the secret is to use very soft butter. To do so, I left the butter out overnight to soften.

Infusing the chocolate sauce with decaf espresso, I coated the bottoms of both cookies for the sandwich. I added salted, roasted pecans to Breyers French Vanilla ice cream, spooned it onto the chocolate-coated side of one of the cookies, and placed the chocolate-coated side of the second cookie over the layer of pecans and ice cream. I wrapped the sandwich in plastic, placed it in the freezer for an hour to harden the chocolate coating and ice cream, and later in the day, removed it from the freezer 10 minutes before enjoying it.

Ingredients- Tollhouse Chocolate Chip Cookies * 2 1/4 cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon salt * 1 cup (2 sticks) butter, softened * 3/4 cup granulated white sugar * 3/4 cup packed brown sugar * 1 teaspoon vanilla extract * 2 large eggs * 2 cups semi-sweet chocolate chips Chocolate-Espresso Sauce * 1/4 cup of milk * 1/3 cup of semi-sweet chocolate chips * 1/2 oz of pulled decaf espresso Ice Cream Center * Breyers French Vanilla Ice Cream * Salted, Roasted Pecans

Directions: 1) Store butter outside refrigerator overnight. 2) Day of making cookies, preheat oven to 375F. 3) In medium bowl, combine flour, baking soda, salt. 4) In second bowl, mix butter, white sugar, brown sugar, vanilla extract until creamy. 5) Add eggs. Mix well. 6) Gradually add flour mixture. Mix well. 7) Stir in chocolate chips. 8) Drop by rounded tablespoon onto cookie sheet, about 8 mounds to one standard-size cookie sheet. 9) Bake 11 minutes. 10) Allow to cool 10 minutes. 11) In saucepan over low heat, add milk, chocolate chips, espresso. 12) Stir until well-combined. 13) Remove from heat. Allow to cool. 14) With two cookies, coat the bottom of each cookie with chocolate sauce. Allow sauce to set by placing cookie onto parchment paper, chocolate side up. 15) Place one scoop of ice cream onto chocolate-coated side of cookie. 16) Sprinkle with pecans. 17) Place second cookie, with chocolate-coated side down, onto ice cream and pecans. 18) Wrap with plastic. Place in freezer for 1 hour. 19) Enjoy.

 

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