Fudge ice cream and mini chocolate chips pack a chocoholic punch, while vanilla ice cream and mini coloured candies appeal to the young at heart.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Chocolate Chip Cookies:
Method
Chocolate Chip Cookies: Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together all-purpose flour, baking soda and salt. Add all at once to butter mixture; stir until blended. Stir in chocolate chips, and pecans (if using).
Drop batter by 1/4 cupfuls (50 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until bottoms are golden, about 15 minutes.
Let cookies cool on pans for 3 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container; store at room temperature for up to 5 days or freeze for up to 2 weeks.)
Spread bottoms of half of the cookies with 1/2 cup (125 mL) each of the ice cream. Top with remaining cookies, pressing gently to spread ice cream to edge.
Roll edge of ice cream in chocolate chips. Wrap individually in plastic wrap and freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)
Nutritional facts <b>Per serving:</b> about
- Sodium 526 mg
- Protein 10 g
- Calories 928.0
- Total fat 48 g
- Cholesterol 118 mg
- Saturated fat 29 g
- Total carbohydrate 118 g
%RDI
- Iron 34.0
- Folate 32.0
- Calcium 12.0
- Vitamin A 31.0
