I love that I got the red dotted underline on this post’s title. Yes, chipwich isn’t technically a word but everyone in the English speaking world knows what one is, especially if they’ve ever partook of the magic that is the Ice Cream Truck.
So, America’s Test Kitchen, like usual, found a way to make it perfectly. I’ve made these in the past with standard chocolate chip cookies and what I’ve always found out, too late, is that the cookies are rock hard unless they’ve thawed a bit, and by then the ice cream is so soft it’s squishing out everywhere. Not so with this recipe. By adding water to the cookie batter the cookies are soft, even from frozen. I tested their theory by eating one sandwich, gradually, over the course of the day (a thorough yet tasty research assignment). Whenever I needed a little pick me up I’d open the freezer, eat a bite, then put it back. It took a lot of self control. Each bite, though, was soft and easy to eat. Just like a real chipwich!
Made these ahead for friends coming over. There were 8 kids and 6 adults. The recipe said it made less than I ended up making. Nonetheless any extras were gone by the next day. My kids adored these and are begging me to make more. Also, make ahead dessert is what’s up. I made these a week before they were enjoyed. I flash froze and stored them altogether in a zippered gallon plastic bag and they did great. So glad to have this recipe as ice cream sandwiches are welcome at any gathering, for any age group, at any time of the year.
Chipwich
10 tbsp. unsalted butter
3/4 c. (5 1/4 oz) packed light brown sugar
3/4 tsp. table salt
1 c. plus 2 tbsp. (5 2/3 oz) all-purpose flour
1/4 tsp. baking soda
1 large egg
2 tbsp. water
2 tsp. vanilla extract
1/2 c. (3 ounces) mini semisweet chocolate chips, plus 1 cup for garnish
1/2 gallon Ice cream
- Heat oven to 325 degrees. Place butter in a medium saucepan over medium high heat. Once melted, reduce heat to low and let cook, whisking frequently, until browned.
- Pour butter into large bowl and add sugar and salt. Whisk well and set aside, ten minutes.
- Meanwhile, whisk flour and baking soda in a small bowl. Set aside.
- Add egg, water and vanilla to butter mixture and whisk until smooth. Add flour mixture and fold gently to combine. Add chips and fold gently until mixed.
- Line baking sheets with parchment or silpat. Drop batter into even, tablespoon amounts onto sheet and bake 9-12 minutes or until set. Let cool on baking sheet for several minutes and then transfer to wire rack to cool completely.
- When ready to make sandwiches, match cookies so they’re suited in shape and size. Add a large scoop to the bottom cookie, then top with its match. Push and twist a bit to create the sandwich, then transfer to freezer before moving on with the next.
- When all sandwiches are on the freezer, place the 1 c. mini chips in a bowl and take each sandwich out, dredge in chips to coat, then return to the freezer. Once they’re all coated and frozen solidly on sheet in freezer, place in zip top plastic bag until ready to be enjoyed.
