I collect cookie jars. Vintage McCoy cookie jars to be precise. I’ve collected them for years, way before I had little people to make cookies with or for. You see I have a weakness for housewares. When I was a young girl I would go to the local department store with my mother and head straight for the fine china department. I would walk around and around the beautiful sets of dinnerware and crystal, dreaming of which patterns I choose one day when I was grown up. This would therefore explain why I own five sets of dishes (we had a yard sale and I sold two “extra” sets), enough serving pieces to easily set a buffet for a hundred, a ridiculous number of tiny antique aperitif glasses, a crazy collection of water pitchers and just about every size and shape cocktail glass you could ask for. Feel like margaritas? I’ve got the glasses… Red wine? But of course, balloon or bordeaux… Champagne? Got it… Dark and Stormy? Yup, swizzle sticks too! I could go on but you get the picture.
Okay, so back to cookie jars… I own many. And while most of them are currently in the attic I do have a few of my favorites in the kitchen. One holds loose change, one holds bric-a-brac that we may need to get our hands on one day and the remainder hold dust, the odd button and perhaps a few pebbles from the beach or an old parkway token. That is except one. If you’re a frequent guest at my house then you know exactly which cookie jar I’m speaking of. It’s the one that’s almost always filled with some homemade delight. Since family and friends have come to expect homemade cookies at our house I do my best to keep it full, but sometimes cookie making gets pushed to the back burner. I always know its time to refill the cookie jar when I hear the lid being lifted and replaced, followed immediately by a sad-faced individual wandering into the room.
It happened to be time for me to whip up another batch for my nearly empty jar, but with the arrival of warm weather the kids have been more inclined to ask for popsicles as a snack than cookies. So, I wondered to myself, how do you think they would feel about cookies turned into ice cream sandwiches?…
I’ll give you one guess as to how they felt about homemade ice cream cookie sandwiches. If these two little people could have hoisted me on their shoulders and marched me around the room I think they would have. Instead I got a “Mom you and these are THE BEST!”, which was even better.
Brown Sugar Double Chocolate Chip Cookies
The addition of a little bit of espresso powder really kicks the dark chocolate flavor up a notch. One batch of these cookies typically makes about two dozen cookies, certainly enough to make ice cream sandwiches and enjoy solo as well.
1 1/2 cups flour
2 tbsp. + 2 tsp. dark cocoa powder
1/2 tsp. baking soda
1 stick butter, melted
3/4 cup brown sugar, packed
1/2 tsp. instant espresso powder, dissolved in 1 tsp. of water
1 tsp. vanilla
1 tbsp. milk
1 tbsp. plain yogurt
5 oz. dark chocolate morsels* (these are bigger than ordinary chips)
- Preheat oven to 350°F and line two cookies sheets with parchment paper.
- Mix the flour, cocoa powder and baking soda together in a medium bowl; set aside.
- Cream together the butter and brown sugar until thoroughly blended. Add the egg, espresso/water, vanilla, milk and yogurt and mix well. Add half of the flour mixture to the wet ingredients and mix, add the remaining flour and mix until completely blended. Gently fold in the chips.
- Using a cookie scoop or tablespoon place mounds of dough on the prepared cookie sheets.
- Bake for 12-15 minutes or until the cookies have spread a bit and the tops have begun to crack, but are still soft to the touch.
- Transfer cookies to racks to cool and enjoy with a loved one and an ice-cold glass of milk, or use to create ice cream sandwiches.
*In the past I have also made these with 3/4 cup peanut butter chips instead of the morsels. Holy cow they were good!
Ice Cream Sandwiches
Having all the ingredients cold when you assemble these seems to be the key to building a successful ice cream sandwich.
Ice cream in flavors of your choice
Homemade chocolate cookies
- Place pre-baked chocolate cookies in the freezer to chill for 15 minutes.
- Working quickly, one flavor at a time, place a generous scoop of ice cream in the center of each cookie and top with a second. Place the completed sandwich on a cookie sheet in the freezer and repeat with remaining cookies and ice cream flavors.
- Chill ice cream sandwiches for at least an hour before serving. Store in an air tight container in the freezer or gobble up immediately.