Bourbon Chocolate Chunk Ice Cream Sandwiches
Delicious cookies that make the perfect addition to a scoop of ice cream
Servings: 10 sandwiches
Calories: 800kcal
Cost: $30
Equipment
- Large baking sheets
- parchment paper
- large mixing bowl
- spatula
- Whisk
- small fry pan
- ice cream scoop
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 12 tbsp unsalted butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ½ tsp salt
- 4 tbsp bourbon
- ⅛ cup black coffee
- 1 egg
- 1 egg yolk (no whites)
- ⅓ cup dark chocolate chunks
- ⅛ cup rainbow sprinkles optional
- vanilla ice cream for serving
- sea salt for sprinkling
Instructions
- Preheat the oven to 350°F. Make sure you have a rack in the center of the oven. Line your baking sheets with parchment paper.
- Take 4 tablespoons of the unsalted butter and slice it into a few large pieces. Then add it to the large mixing bowl.
- Then, add the remaining 8 tablespoons of butter to a fry pan and melt over medium-high heat. Brown the butter in the pan, stirring frequently and allowing it to bubble. It will take about 2-3 minutes and will turn a dark golden brown (and will smell delicious). Remove from the pan, and then pour the brown butter into the mixing bowl on top of the sliced, colder butter. Stir together with a spatula until all the butter is melted and combined.
- Stir in both the granulated and brown sugar. Add the salt, the egg and the egg yolk, and beat together with a whisk until well combined, 1-2 minutes. Let sit for a minute and add the coffee, and then mix together vigorously for another 60 seconds. Pour in the bourbon and whisk once more until well combined.
- Add in the flour, baking powder and baking soda. Combine with a spatula until incorporated and smooth. It may be a bit thick at this point. Pour in the chocolate chips and work them in with a spatula (or use your hands).
- Place the bowl of dough in the freezer and freeze for 10 minutes.
- Remove the batter and start forming the dough into balls, about 2 tablespoons in size. Space them out evenly on the baking sheets, only adding up to 8 balls per sheet. Bake the cookies one sheet at a time. Place them in the oven and bake them for five minutes, and then rotate the sheet and bake for five more minutes. These will give you a soft and chewy cookie, but you can bake for an additional 3-4 minutes to make them brown and crispy. Then remove from the oven and let cool. Sprinkle with sea salt immediately.
- To make the ice cream sandwiches, make sure your cookies are cooled so they don't fall apart. Pour the sprinkles into a small dish. Then scoop about ¼ cup of vanilla ice cream onto one cookie and spread out evenly. Press another cookie on top to make a sandwich. Roll the sandwich into the sprinkles, or sprinkle them onto the ice cream with a spoon. Repeat to make more sandwiches. Eat immediately or stick them back into the freezer before they melt!