Mini Chocolate Chip/Pantry Raid Ice Cream cookies

My brother and I threw a dinner party for 10 close friends that I miss and see less often now that they all moved to Los Angeles. It was up to me to plan dessert. Without much time and a bit of jet-lag, I decide to go easy on myself and do something that is half store-bought (but could be 100% homemade if one makes ice cream from scratch) and half made by hand.





I decided on mini chocolate chip cookies filled with a variety of ice cream, since I was positive half my friends have been brain-washed by anti-carb/sugar anxiety. To be safe, I thought a bite-size portion would be perfect for them. Since it is such a small bite and I wanted great flavor, I included salted and toasted almonds, walnuts, bittersweet chocolate chopped up, and semi-sweet chips. To be honest it was somewhat of a pantry-raid style cookie, but topping it with a pinch of fleur de seul brought all the elements together perfectly.

Rolling dough out (note the Meyer Lemons in the background...)

Cutting into small bite size cookies...

The batter is thick, and the cookies are meant to keep their shape. You can roll them much thinner, or exchange some of the "bits and pieces" that you include. As for the ice cream filling, I chose a vanilla and espresso ice cream as two options, keeping along with the simplicity theme. The best part is that if you get tired of filling the cookies, you can always just eat them plain with a scoop of ice cream.

Mini Chocolate Chip Ice Cream Cookies

for the cookies:

2 1/2 sticks unsalted organic butter (8 1/2 ounces)

1 1/2 cups packed organic dark brown sugar

2 organic large eggs

1 teaspoon baking powder mixed with 1 teaspoon water

pinch of salt

3 1/2 cups organic all purpose flour

1 tablespoon vanilla extract

a little over 1/2 cup chopped bittersweet chocolate

1 cup semi-sweet chocolate chips

2/3 cup mix of chopped salted roasted almonds and walnuts

fleur de sel

1. Cream butter and sugar together until mixture is light and fluffy, about 3-4 minutes.

2. Add eggs, one at a time and mix on medium speed until mixture thickens.

3. Add vanilla and baking powder/water mixture

4. Slowly add flour until combined. If beaters get stuck, you can mix with your hands.

5. Add chocolate, chocolate chips, nuts, and whatever goodies you are in the mood for! (toasted coconut, other kinds of nuts such as Brazil or macadamia could be good too)

6. Spread mixture on baking sheet covered in foil. Roll to 1/4" thickness and chill in freezer or refrigerator until firm.

7. Preheat oven to 375. Use small cookie cutter to cut shapes out onto ungreased baking pan. Sprinkle fleur de sel on half the batch of cookies.

8. Bake 8-10 minutes until browned.

9. Set aside on wire rack to cool.

For the filling:

1 pint favorite ice cream (buy multiples if you are planning to offer a variety of flavors)

1. Let ice cream soften either by sitting out in hot kitchen, or in microwave for a few minutes.

2. Use a tablespoon to scoop a mound onto one cookie
3. Place cookie with fleur de sel on top and squeeze slightly to sandwich cookie.

4. Serve immediately or chill in freezer, covered in plastic wrap.