Sunday, October 9, 2011

Fleur de Sel Chocolate Chunk Cookie turned Strawberry Ice Cream Cookie Sandwiches

These were delicious, decadent and melty! 
So I made the cookies - sort of made up the chocolate chunk fleur de sel part because I happen to have the fleur de sel. 
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon fleur de sel  and extra to sprinkle on top later
½ cup unsalted butter, room temperature
⅓ cup sugar
½ cup light brown sugar
1 large egg
¾ teaspoon vanilla extract
1 cup (8 ounces) Ghirardelli's bittersweet chocolate chunks ( I hand chopped from the big bar)

Heat oven to 350 F. 
Prepare baking sheets with parchment paper. 

Sift together flour, baking soda and salt in a separate bowl. 
Cream together butter and sugars. Then add egg and vanilla. 
Slowly mix in dry mixture on low speed.  
When its nicely combined, fold in chocolate. 

I put the dough in the fridge for about a 1/2 hour while I did some dishes and general kitchen clean up. I have read that keeping the dough in the fridge for 24 hours is a good idea for cookie texture and appearance. I will not be testing this out this time around. When you have an anxious for ice cream cookie sandwiches boyfriend, there is no time for aging dough. 

So I spooned the dough onto my parchment paper lined cookie sheets. Then sprinkle the fleur de sel onto the tops of each cookie. 
Bake for about 2 minutes per tray until bottoms are golden brown. 
These cookies ended up super chocolate chunky and thick. The hint of salt was a nice touch, keeps the taste buds interested. 

Once the cookies are done, it is IMPORTANT to wait for them to cool. Resist the temptation to rush. The results of combining warm cookies with ice cream may seem obvious...
Finally, once the cookies are cool, just sandwich in some Häagen-Dazs Strawberry ice cream. I sort of smooshed it around like they do at Coldstone Creamery so it was nicely spreadable. 
And there you have a decadent treat!  Eat with a fork, they're messy. 

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