August 4th is officially National Chocolate Chip Cookie Day... even though if you ask us it should be celebrated every day! So in order to celebrate accordingly, of course we whipped up a batch of our favorite recipe (it's also the same recipe we used for those delicious ice cream sandwiches!) But, we didn't want to leave our customers hanging so of course we're here to share the recipe with you.
1 1/4 c unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
7 tbsp unsalted butter room temperature
3/4 c brown sugar packed
2 tbsp granulated sugar
1 tsp pure vanilla extract
3/4 cup chocolate chips
optional: coarse sea salt
Preheat oven to 350 degrees. Line your baking sheet with parchment paper & set aside.
In a bowl, mix the flour, baking soda, & salt. Set aside.
In another bowl, or your stand mixer with the paddle attachment, beat the butter, brown sugar, & granulated sugar until light & fluffy, scraping the sides of the bowl with a rubber spatula when needed. Add the egg & vanilla & beat until combined.
With the speed on low, slowly begin to add the flour mixture to the rest of the dough, taking care not to over beat. Add in your chocolate chips. We like to fold them in with a spoon so as not to break them up with the paddle attachment.
Scoop about 1 tablespoon of dough onto your prepared baking sheet. Repeat, placing each ball about 1-2 inches away from the next. Bake for about 12 minutes, or until your edges begin to brown. For a slightly crunchier cookie, we baked ours for about 15 minutes. We're guilty of dunking them in our coffee... sorry!
We were feeling a little adventurous & decided to sprinkle some coarse sea salt on top of our dough with just 5 minutes left in baking to add that salty twist to our sweet treat.
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chocolate chip ice cream sandwiches
If you were inspired by the chocolate chip ice cream sandwiches on our feed, you're in luck! This is the same recipe we used to create these beauties & they are so EASY.
Once you make the dough, let it sit in the fridge to harden up for about 20 minutes then scoop it on to one half of a large sheet of parchment paper. Fold the remaining paper over top of the dough. Roll the dough with a rolling pin until it is as thin as you can get it without crushing the chocolate chips. Again, you'll bake the dough at 350 degrees for about 15 minutes this time (trust us, you want these ones crunchy! the ice cream will soften them up later).
Once they come out of the oven, use the Norpro Ice Cream Sandwich Maker to cut your molds then let them chill. I created my sandwiches one at a time as I used two types of ice cream, dairy-free chocolate & vanilla bean! Once assembled & chilled again until the ice cream is solid, I would pop one out, wrap it in some wax paper, & toss it in the freezer for later.