Salted Chocolate Chip Cookie Sandwich Recipe
Photo: Valentina Rice
Ashley's chocolate chip cookies became so famous that she started selling the mix and, before long, it became one of our best sellers at Many Kitchens. All the ingredients are perfectly measured out, including a mini bag of salt crystals that puts the finishing touch on these gooey, chewy beauties. Turning these cookies into an ice-cream sandwich is just an excuse to eat two at a time!
Makes 18 to 24 cookies (9 to 12 sandwiches)
1/2 cup unsalted butter, at room temperature
2 Tbsp. granulated sugar
2 Tbsp. turbinado sugar
3/4 cup plus 2 Tbsp. packed, dark-brown sugar
1 large egg, at room temperature
1 tsp. pure vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. kosher salt
6 ounces bittersweet chocolate, cut into 1/2-inch chunks with a serrated knife
Flake salt, such as Maldon, for finishing
Vanilla ice cream
Directions
In a medium-size bowl, cream the butter and sugars together with an electric mixer on medium speed until light in color and texture, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula, as needed. Add the egg and vanilla and mix well. Again, scrape the sides with a spatula.
In a separate medium-size bowl, whisk together the flour, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Then add the chocolate and mix until everything is combined. Finish the dough by hand and make sure everything is evenly distributed.
At this point, you should refrigerate the dough for 24 hours. Resting the dough will intensify the flavors and improve the texture of the baked cookies.
When ready to bake, preheat the oven to 360. Line two baking sheets with parchment paper and scoop and place the dough, 1 inch apart, onto the prepared baking sheets. Top the cookies with a pinch of flake salt just before baking. Bake for 10 to 12 minutes, rotating the sheets halfway through if they appear to be baking unevenly. The cookies should be lightly golden brown on the outside but still look gooey on the inside. Let cool on the pans for at least 5 minutes before transferring to a wire rack to finish cooling.
To assemble your sandwiches, take a large scoop of ice cream and gently squish it between two cookies. If you're making a platterful, you can freeze them for about 10 minutes before laying out for eager fingers.
From Recipes from Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes (Page Street Publishing) by Valentina Rice.
Makes 18 to 24 cookies (9 to 12 sandwiches)
Ingredients
Directions
In a medium-size bowl, cream the butter and sugars together with an electric mixer on medium speed until light in color and texture, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula, as needed. Add the egg and vanilla and mix well. Again, scrape the sides with a spatula.
In a separate medium-size bowl, whisk together the flour, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Then add the chocolate and mix until everything is combined. Finish the dough by hand and make sure everything is evenly distributed.
At this point, you should refrigerate the dough for 24 hours. Resting the dough will intensify the flavors and improve the texture of the baked cookies.
When ready to bake, preheat the oven to 360. Line two baking sheets with parchment paper and scoop and place the dough, 1 inch apart, onto the prepared baking sheets. Top the cookies with a pinch of flake salt just before baking. Bake for 10 to 12 minutes, rotating the sheets halfway through if they appear to be baking unevenly. The cookies should be lightly golden brown on the outside but still look gooey on the inside. Let cool on the pans for at least 5 minutes before transferring to a wire rack to finish cooling.
To assemble your sandwiches, take a large scoop of ice cream and gently squish it between two cookies. If you're making a platterful, you can freeze them for about 10 minutes before laying out for eager fingers.
From Recipes from Many Kitchens: Celebrated Local Food Artisans Share Their Signature Dishes (Page Street Publishing) by Valentina Rice.
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