Recipe details
Prep time
5
min
Cooking time
5
min
Total time
10
min
Ingredients
- 140g light brown sugar
- 120g granulated sugar
- 110g melted butter
- 1 egg
- 1 tsp vanilla extract
- 200g plain flour
- A pinch of salt
- 1/2 tsp bicarbonate of soda
- 175g chocolate chips
- Ice cream and sprinkles or chopped nuts of your choice.
Instructions
- Pre heat your oven to 180ºc and put 1-2 non stick cookie trays to one side. You will likely need to make these in batches.
- In a medium mixing bowl whisk the sugars and melted butter until well combined.
- Add the egg and the vanilla and whisk briefly.
- Fold in the flour, bicarbonate of soda and salt and mix until no dry flour remains.
- Fold in the chocolate chips and make sure they are evenly distributed throughout the cookie dough. Take a teaspoon of the dough and roll into a ball, repeat until all of the dough is used up. (I weighed mine for a more precise batch and this recipe makes 42 18g cookies)
- Spread them out on the cookie trays and bake in batches for 5-6 minutes. If you don’t wish to use them all straight away I recommend freezing half of the cookie dough balls before baking, you can then use them another day. Just bake them from frozen for an additional 2 minutes when you want to use them.
- If you wish to turn these into cookie sandwiches then see my tip below.
How to assemble an Ice Cream Sandwich
If you want to transform these chocolate chip cookies into the best ice cream sandwich then my handy trick is to use a cookie cutter the same size as your cookies, press it into the ice cream until about 1cm deep then use a palette knife to lift it out of the tub. Place the ice cream disc on the base of one of the cookies, sandwich together with the top half, then smooth round the sides with your palette knife. Roll in sprinkles or chopped nuts and enjoy (Or wrap in greaseproof paper and freeze for another day - find out more on freezing them safely here)
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