Chocolate Chip Ice Cream Sandwich (Robert Irvine) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 8 |
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Pudding mix in the dough makes Robert Irvine's cookies tender and slightly cakey. Try swapping out the classic vanilla ice cream filling[ for your favorite flavor - coffee is a natural.] Ingredients:
4 sticks (1 pound) unsalted butter, at room temperature, plus more for greasing |
4 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1 1/2 cups packed light brown sugar |
1/2 cup granulated sugar |
one 3.4-ounce package instant vanilla pudding mix |
4 large eggs |
3 cups semisweet chocolate chips |
2 teaspoons pure vanilla extract |
1 gallon creamy vanilla ice cream (can substitute frozen yogurt), softened slightly |
1 cup confectioners' sugar |
Directions:
1. Preheat the oven to 350 degrees F. Grease two cookie sheets.
2. Sift together the flour and baking soda in a medium bowl and set aside. In a large mixing bowl, using a hand-held mixer, cream together the butter, brown sugar and granulated sugar. Beat in the instant pudding mix until incorporated.
3. Beat in the eggs, one at a time, and then add the flour mixture, chocolate chips and vanilla. Using a 1/4-cup-size scoop, drop onto the prepared cookie sheets, leaving a little space between the cookies. Flatten each cookie ball about halfway. Bake until the cookies are golden brown, 12 to 15 minutes. Remove from the oven and cool on a wire rack. Repeat with the remaining dough.
4. When cool, put 1 scoop (about 1/4 cup) of vanilla ice cream on a cookie and top with another cookie and press to form a sandwich. Repeat with the remaining cookies and ice cream. If not serving right away, place in the freezer on a tray. Dust with confectioners' sugar and serve.
5. From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
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