Recipe

RECIPE: Double Chocolate Chip Ice Cream Cookies

Prep Time:
45 minutes
Cook Time:
12 minutes
Total Time:
57 minutes
Total Yield:
20-22 cookies
Double Chocolate Chip Ice Cream Cookies

INGREDIENTS:

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 2/3 cup Chocolate Fudge Brownie ice cream or Non-Dairy, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 and 1/4 cups semi-sweet chocolate chips, plus a few more for optional topping
Directions

  1. 1. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, mix the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes.

  2. 2. Add the Chocolate Fudge Brownie ice cream or Non-Dairy and mix until incorporated.

  3. 3. Add the egg and vanilla extract, and then mix on high speed until fully combined. Scrape down the sides and bottom of the bowl as needed.

  4. 4. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix on low until combined. The cookie dough will be quite thick.

  5. 5. Fold in the chocolate chips. The cookie dough will be sticky and tacky.

  6. 6. Cover dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. Chilling is mandatory for this sticky cookie dough, and the longer you chill it, the denser the cookies will be.

  7. 7. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop.

  8. 8. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

  9. 9. Scoop and roll the dough into balls of roughly 1 tablespoon each. To ensure a thicker cookie, make the balls taller than they are wide (almost like a column). Arrange 2-3 inches apart on the baking sheets. The cookie dough will be sticky, so wipe your hands clean after every few balls of dough you shape.

  10. 10. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.

  11. 11. Remove from oven and cool for 5 minutes on the baking sheet. Press a few more chocolate chips into the tops of the warm cookies for extra chocolatey decadence (optional). Transfer the cookies to a cooling rack to cool completely.

  12. 12. Enjoy!