Ice Cream Cookie Sandwiches

Mon, 21 June 2021

Chef: Eoin Cluskey

 

Ingredients:

175g butter

150g caster sugar

150g soft light brown sugar

2 eggs

Seeds of 1 vanilla pod

5g sea salt

270g flour

5 g bread soda

150g white chocolate chips

100g sprinkles

Ice cream

Method:

Cream the butter, sugars and vanilla together until light and fluffy, usually takes amount 4 minutes on medium speed- don’t forget to scrape down the sides of your mixer every minute or so!

Whisk your eggs lightly. When butter and sugars are creamed slowly add in your egg.

Combine your salt, flour and bread soda . Add this to your mixer on speed 1 until the mix has just come together – if you overmix it at this stage your cookies will become tough!

Add your chocolate chips. As soon as they are mixed through add in your sprinkles and mix for 2 seconds, any longer and they will melt into your cookie dough.

Portion your cookie dough – easy way to get evenly sized cookies is to use an ice cream scoop. Then roll your cookies in even more sprinkles!

Leave the cookies to rest in the fridge for at least 30 minutes- overnight is best . This is an important step to ensure your cookies don’t spread too much on the trays – this is because the butter solidifies and takes longer to melt in the oven.

Preheat your oven to 180C and bake for 14-16 minutes or until golden brown around the edges. Once cooled sandwich together with a scoop of your favourite ice cream .