Coolhaus double chocolate cookies paired with Jeni’s cookies and cream ice cream – it’s a combination made in heaven! Chocolate-y and chewy cookies are filled with a smooth and creamy frozen ice cream. Finger licking encouraged!
Hi everyone – Eva from Eva Bakes here again!
I was perusing one of my favorite kitchen stores one day when I saw something in the clearance section. I saw the Coolhaus Ice Cream Book sitting on the clearance table. I quickly snatched it up and saw that it was on sale for less than $10. Score!
Shamefully, I left the book on my counter for a few weeks and almost forgot about it. But without fail, every weekend, I’ve seen various ice cream trucks, popsicle vendors and other frozen treat companies show their products across town. It triggered my memory and I remembered that I had this book sitting in my kitchen.
I promptly grabbed the book and went through the contents. Since I am indecisive, I asked Addie to help me. I read all the cookie flavors to her and she picked one out right away – double chocolate chip. When I asked her what kind of ice cream I should use as the filling, it took her a little while to decide. After I gave her a few choices, she settled on cookie dough.
The cookies were a really easy recipe to put together. Foolishly, I read the recipe wrong and accidentally omitted 1/2 cup of cocoa powder. My dough was a bit wet but the cookies still turned out really well. The cookies were soft, chewy and fudgy. My husband said that they were too soft, but when I told him that the cookies were meant for freezing (hello, ice cream sandwiches), he retracted his complaint.
Oh, and just between us… I hid a few of these in the freezer. You know, so I don’t have to share!
- 2 cups pastry flour (or substitute with 1 and ¾ cups all-purpose flour plus ¼ cup cake flour)
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 sticks (16 Tablespoons) unsalted butter, halfway melted and cooled
- 2 cups light brown sugar, packed
- 1 egg and 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
- Store-bought or homemade cookies & cream ice cream
- Bake the cookies:
- In a large bowl, whisk together the flour, cocoa powder, salt and baking soda. Set aside.
- In a microwave safe bowl, microwave the butter in 15 second increments until half of the butter is melted. Allow to cool.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the cooled butter and brown sugar together on medium speed until light and fluffy. Add the egg, egg yolk and vanilla until well incorporated.
- Turn the mixer down to low and slowly add in the dry ingredients. Once everything is combined, turn off the mixer and fold in the chocolate chips by hand.
- Cover the bowl and refrigerate for at least 20-30 minutes.
- Preheat your oven to 325 degrees F.
- Scoop out the dough using a medium cookie scoop or two teaspoons and roll the dough into a ball (it should be slightly smaller than a golf ball). Allow at least 2 inches in between each ball of dough.
- Bake in your preheated oven for 10-12 minutes or until the edges are slightly crispy and the centers are a bit overdone. Do not over bake these. Allow to cool completely.
- Assemble the ice cream sandwiches:
- Pair up the cookies according to size. Take one cookie, flat side up, and top with 1-2 scoops of ice cream. Place another cookie on top, flat side down. Wrap in parchment paper or waxed paper. Repeat with remaining cookies and freeze for at least 1 and ½ hours.
Yield: About 15 ice cream sandwiches (30 individual cookies)