CHERRY ON TOP’S ICE CREAM COOKIE SANDWICH FROM CARNIVAL CRUISE LINE

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CHERRY ON TOP’S ICE CREAM COOKIE SANDWICH

CHERRY ON TOP’S ICE CREAM COOKIE SANDWICH

Think of your favorite sandwich. If you didn’t answer “ice cream,” maybe you should re-evaluate. Perhaps after you’ve made your own at home — complete with freshly-baked chocolate chip cookies pulling it all together — you may see the light. BLTs may have bacon, but this is cooler, for sure.

a fork, plate and spoon
SERVES
6 servings
clock
TOTAL TIME
2 Hr 30 Min
hand holding a serving platter
DIFFICULTY
2/5

INGREDIENTS:

  • 4 oz butter, softened
  • 2½ oz brown sugar
  • 2½ oz granulated sugar
  • 1 tsp vanilla
  • 1 egg
  • 2 oz cocoa powder dark
  • 8 oz all-purpose flour
  • ½ tsp baking soda
  • 10 oz dark chocolate chips (2 oz for topping)
  • 1 oz sea salt (for topping)

HOW TO MAKE IT:

  1. Cream the butter using both the brown and granulated sugars. (Look up how to do this if you aren’t familiar.)
  2. Mix in vanilla and egg until it’s smooth.
  3. Add in the flour, cocoa and baking soda. Continue mixing until everything is well-blended.
  4. Stir in 1¼ cups of chocolate chips.
  5. Form dough mixture into ball-shaped balls.
  6. Drop these cookie dough balls onto a cookie sheet lined with waxed paper.
  7. Press a few of the remaining chocolate chips into each cookie. Fancy bonus! Also lightly sprinkle just a few grains of sea salt on top of each cookie.
  8. Cover the cookies with plastic wrap and place them in the fridge.
  9. Chill for at least two hours. (We recommend a couch.)
  10. Bake at 320° F for 12 minutes.
  11. Now you have cookies! Let them cool a little.
  12. Place a big scoop of your favorite ice cream between two cookies. You’ve got a sandwich!
Don Korta
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