This past summer I saw a recipe in the newspaper for chocolate cookie ice cream sandwiches. The weather was hot and the ice cream sandwich was calling me.
So I made the cookies but when I tasted the cookies they were so rich and chocolatey I didn’t want to make them into ice cream sandwiches. I just wanted to enjoy the cookie with an ice cold glass of milk. Then I could still enjoy the ice cream by itself. The perfect indulgence for a summer day.
Since the summer I have made these cookies many times but I never had a chance to post it.
Now that I’m baking for the holiday cookie exchange I’m adding this easy cookie recipe and dressing it up with peppermint.
- 2½ cups Ghirardelli 60% cacao bittersweet chocolate chips (divided)
- 4 TBLS. butter
- ¾ cup packed brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- ½ cup all purpose flour
- ¼ tsp. baking powder
- ⅛ tsp. salt
- chopped candy canes
- powdered sugar
- Melt 1½ cups of chocolate chips with the butter in a double boiler. Set aside to cool (approx. 15-30 minutes).
- In a small bowl, sift the flour, baking powder and salt. To the cooled chocolate mix in the sugar, eggs and vanilla stirring until well blended and then stir in the flour.
- Stir in the remaining cup of chocolate chips to the chocolate mixture.
- Cover the bowl with plastic wrap and chill about 1 hour.
- Preheat the over to 350 degrees.
- Use either a tablespoon or cookie scoop and add the cookies onto parchment lined cookie sheets. Press gently to flatten each cookie.
- Bake approximately 12 to 14 minutes. Test by lightly tapping the center of the cookie and if it a little soft and doesn't collapse it is done. Cool completely on the cookie sheet.
- TBLS. powdered sugar
- Add in 2-3 drops of water and stir well. If the sugar has not glazed yet add one drop of water at a time and continue to stir until you reach a glaze consistency for spreading.
- Drizzle over cookies and sprinkle chopped candy canes on top.