Indulge yourself with this Chocolate Chip Ice Cream Cookies recipe
1-1/4 cups all-purpose unbleached flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/3 cup unsweetened cocoa powder
1-1/2 tsp pure vanilla extract
1 large egg
1/3 cup chocolate ice cream, softened
170g (1 cup) dark chocolate chips
3/4 cup coarsely chopped walnuts
Preheat oven to 180C. Line two rimmed baking sheets with Silpats (silicone liners) or parchment paper, and set aside.
In a mixing bowl, combine flour, baking soda and salt.
In a large mixing bowl, combine margarine, sugars, cocoa, and vanilla, and beat until creamy. (This will be tough going, so use a stand mixer if you prefer.) Add egg and ice cream; beat well.
Gradually add dry ingredients to the wet, and mix well. Stir in chocolate chips and walnuts, just until all of the ingredients are incorporated (do not overmix).
Use a small cookie scoop or tablespoon to form the cookies, placing them 2 inches apart on the prepared cookie sheets.
Bake at 350F for 14-16 minutes until well set. Do not overbake. Let the cookies cool on the baking sheets for 2-3 minutes, then transfer to a wire rack to cool.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.