I love chocolate chip cookies. I haven’t met a person who doesn’t love the buttery crumbs of a freshly made cookie. This chocolate chip cookie recipe comes from my mother’s index of recipes. This recipe is one of the few foods that will always bring me happiness, time and time again. Nowadays, when I’m feeling stressed or anxious, I whip up a batch of these cookies and my worries, much like the plate of cookies, quickly begin to vanish. There is something so comforting about biting into a warm chocolate chip cookie. It’s a memory thing.

Growing up, my mother would make my brother and I these cookies as an after school treat. Right off the bus, we could smell the wafting sends of melted butter and gooey chocolate. Running into the kitchen, these buttery beauties were cooling slowly on the counter. My mother would put a few cookies on a plate, hand my brother and I each a glass of milk, and the two of us would begin eating as many cookies we could possibly stand until our stomachs ached. Its memories like these that come from these cookies that will always leave a lasting impression on me.

No-churn ice cream is a popular trending in the blogging/home cooking scene. Like myself, who doesn’t have enough cabinet space to hold all my plates let alone an ice cream machine, this no-churn recipe is the way to go. Just three simple ingredients and six hours of waiting and you have a creamy and sweetly decadent dessert that can be great on its own, topped with hot fudge, or sandwiched between two chocolate chip cookies. Hey! Now that’s a good idea.

Chocolate Chip Cookie No-Churn Ice Cream Sandwiches

Ingredients
1 c. brown sugar
1 c. granulated sugar
2/3 c. butter, soften
2/3 c. shortening
2 eggs
2 tsp. vanilla extract
3 c. flour
1 tsp. Clabber Girl baking soda
1 tsp. salt
1 (12-oz. bag) semi-sweet chocolate chips

2 c. Heavy Cream
1 (14 oz.) can Sweetened Condense Milk
2 Tbsp. Vanilla Exact

Directions

For the ice-cream: Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.

Take the bowl and whisks out of the freezer and add the heavy cream. Begin to mix on medium-high speed until stiff peaks form, about 7-8 minutes.
Add the sweetened condensed milk and mix with a large wooden spoon or baking spatula until fully combined. Stir in the vanilla extract. Transfer to a 9×13 baking pan. Place in the freezer until set, about 6 hours.

For the cookies: Preheat the oven to 350 degrees F. In a stand mixer fitted with a hook attachment, beat together the brown sugar, granulated sugar, butter, and shortening until the mixture is incorporated and light in color. Add in the eggs and vanilla extract and mix until combined.

Slowly add in the dry ingredients: flour, baking soda, and salt. Allow to mix on low at first, then gradually increase speed as the mixture begins to come together. Stir in the semi-sweet chocolate chips.

Using a tablespoon, form the dough into little spherical drops (about 1 ½ tablespoons). Spread the dropped dough 2 inches apart. On a 9 x 13 cookie sheet, 12 drop doughs fit perfectly.

Bake for 8-10 minutes or until the bottoms is a light golden brown color. Let cool completely.

 

For the sandwiches: Add one scoop of set ice cream onto one the bottom of one cookie. Sandwich another cookie on top and serve immediately.

Recipe yields: 24-30 cookies or 12-15 sandwiches.