Cookies + Ice Cream
We had such a good time with a handful of family and friends on Sunday to celebrate my sweet & wonderful hubby’s birthday. I made a big pot of coffee chili and for dessert we had cookies and mint chocolate chip ice cream.
For the bottom cookies I wanted to make them cup-shaped to hold the ice cream, so I put them in muffin tins while they were still warm and soft. I just waited a couple of minutes for the cookies to cool down a bit and pressed them gently into the muffin tins.
I put them in the fridge to cool them down quicker and they came out like little cups.
Then all they need is a scoop of your favorite ice cream and another cookie leaning against it to finish it off.
Here’s the recipe I used for the cookies:
Chocolate Chip Cookies
Slightly changed version of this recipe on Allrecipes, tantalizingly called “Best Chocolate Chip Cookies”. (How could I resist?)
All I really changed was replace walnuts by white chocolate chips, because it was what I had on hand.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup white chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. I once read somewhere that the secret to good chocolate chip cookies is to cream the butter and sugar for at least 10 minutes, so that’s what I do. Not sure if it makes a difference, but they did come out well!
Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.