MINI MOCHA CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

August 13, 2019
This mini Mocha Chocolate Chip Cookie frozen dessert Sandwich is that the good very little one thing sweet to beat the warmth. If you’re a low and chocolate lover, you’ll love this home-cured mini treat! 

MINI MOCHA CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

These frozen dessert sandwiches ar mini, as a result of UN agency doesn’t like mini? Fun to carry. Fun to eat. Simply 2″ across, these ar the proper very little frozen dessert sandwich treats for youths and children at bottom.

Even higher, they're simply created ahead, wrapped tightly in foil, at the prepared for the sweltry canicule of summer!

MINI MOCHA CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

INGREDIENTS :

  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 2/3 cup light brown sugar firmly packed
  • 1/2 cup vegetable shortening
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon vinegar cider or white
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 cups King Arthur unbleached all purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup mini chocolate chips
  • 1 quart coffee ice cream softened

INSTRUCTIONS :

  1. Preheat the oven to 375°.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar and baking soda.
  4. Beat until smooth and creamy.
  5. Beat in the egg, beating until smooth.
  6. Scrape bottom and sides of bowl with a spatula to make sure all is thoroughly combined.
  7. Mix in the flour, then the chocolate chips.
  8. Drop by rounded teaspoonfuls onto prepared baking sheets, leaving 1" between them on all sides, they'll spread.
  9. Bake cookies for 7 minutes or more, til' edges are chestnut brown and tops are light golden brown.
  10. Remove from oven and cool on a baking rack. (Chill in refrigerator if you're in a hurry.)
  11. Repeat with remaining dough.
  12. Spoon softened coffee ice cream onto a cookie, then press down with a small drinking glass to flatten.
  13. Top with another chocolate chip cookie.
  14. With spatula or butter knife, scrape off extra ice cream around edges.
  15. Place in freezer and freeze ice cream sandwich until hard.
  16. Roll edges in mini chocolate chips.
  17. Repeat with remaining cookies.
  18. Serve immediately or wrap tightly in foil and freeze.
This mini Mocha Chocolate Chip Cookie frozen dessert Sandwich is that the good very little one thing sweet to beat the warmth. If you’re a low and chocolate lover, you’ll love this home-cured mini treat! 

MINI MOCHA CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

These frozen dessert sandwiches ar mini, as a result of UN agency doesn’t like mini? Fun to carry. Fun to eat. Simply 2″ across, these ar the proper very little frozen dessert sandwich treats for youths and children at bottom.

Even higher, they're simply created ahead, wrapped tightly in foil, at the prepared for the sweltry canicule of summer!

MINI MOCHA CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

INGREDIENTS :

  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 2/3 cup light brown sugar firmly packed
  • 1/2 cup vegetable shortening
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon vinegar cider or white
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 cups King Arthur unbleached all purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup mini chocolate chips
  • 1 quart coffee ice cream softened

INSTRUCTIONS :

  1. Preheat the oven to 375°.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar and baking soda.
  4. Beat until smooth and creamy.
  5. Beat in the egg, beating until smooth.
  6. Scrape bottom and sides of bowl with a spatula to make sure all is thoroughly combined.
  7. Mix in the flour, then the chocolate chips.
  8. Drop by rounded teaspoonfuls onto prepared baking sheets, leaving 1" between them on all sides, they'll spread.
  9. Bake cookies for 7 minutes or more, til' edges are chestnut brown and tops are light golden brown.
  10. Remove from oven and cool on a baking rack. (Chill in refrigerator if you're in a hurry.)
  11. Repeat with remaining dough.
  12. Spoon softened coffee ice cream onto a cookie, then press down with a small drinking glass to flatten.
  13. Top with another chocolate chip cookie.
  14. With spatula or butter knife, scrape off extra ice cream around edges.
  15. Place in freezer and freeze ice cream sandwich until hard.
  16. Roll edges in mini chocolate chips.
  17. Repeat with remaining cookies.
  18. Serve immediately or wrap tightly in foil and freeze.
This mini Mocha Chocolate Chip Cookie frozen dessert Sandwich is that the good very little one thing sweet to beat the warmth. If you’re a low and chocolate lover, you’ll love this home-cured mini treat! 

MINI MOCHA CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

These frozen dessert sandwiches ar mini, as a result of UN agency doesn’t like mini? Fun to carry. Fun to eat. Simply 2″ across, these ar the proper very little frozen dessert sandwich treats for youths and children at bottom.

Even higher, they're simply created ahead, wrapped tightly in foil, at the prepared for the sweltry canicule of summer!

MINI MOCHA CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

INGREDIENTS :

  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 2/3 cup light brown sugar firmly packed
  • 1/2 cup vegetable shortening
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon vinegar cider or white
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 cups King Arthur unbleached all purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup mini chocolate chips
  • 1 quart coffee ice cream softened

INSTRUCTIONS :

  1. Preheat the oven to 375°.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar and baking soda.
  4. Beat until smooth and creamy.
  5. Beat in the egg, beating until smooth.
  6. Scrape bottom and sides of bowl with a spatula to make sure all is thoroughly combined.
  7. Mix in the flour, then the chocolate chips.
  8. Drop by rounded teaspoonfuls onto prepared baking sheets, leaving 1" between them on all sides, they'll spread.
  9. Bake cookies for 7 minutes or more, til' edges are chestnut brown and tops are light golden brown.
  10. Remove from oven and cool on a baking rack. (Chill in refrigerator if you're in a hurry.)
  11. Repeat with remaining dough.
  12. Spoon softened coffee ice cream onto a cookie, then press down with a small drinking glass to flatten.
  13. Top with another chocolate chip cookie.
  14. With spatula or butter knife, scrape off extra ice cream around edges.
  15. Place in freezer and freeze ice cream sandwich until hard.
  16. Roll edges in mini chocolate chips.
  17. Repeat with remaining cookies.
  18. Serve immediately or wrap tightly in foil and freeze.

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