This amazing run of hot days and balmy evenings have ensured that ice cream (a.k.a. my favourite food of all time) has been a constant presence in my freezer and in my hand. Being the greedy guts that I am, in my view ice cream can only be made better by wrapping another of my favourite foods, cookie dough, around it. Ice cream sandwiches… up there with the wheel and post-its as one of the best inventions ever.
For these glorious handfuls of heaven, I turned to my old standby brown butter chocolate chip cookie recipe that I’ve used time and again (and several times here on peanut buttered).
To make a batch, you’ll need:
- 225g unsalted butter
- 1 1/4 cup (250g) dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg plus egg yolk
- 1 1/2 tsp vanilla extract
- 2 1/4 cup (280g) plain flour
- 1 1/4 tsp baking soda
- 1/4 tsp kosher salt
Brown the butter in a saucepan over a medium heat. Whisking occasionally, allow the butter to melt and turn a deep golden brown. It will be browned when it has a nutty aroma and has flecks of brown bits on the bottom of the pan. Pour the butter into the bowl of a freestanding mixer (scraping in all the brown bits too) and allow to cool to room temperature.
Add the sugars to the butter and beat for a few minutes. Add the egg and vanilla and continue to beat. Add the dry ingredients and beat until just combined. Fold in the chocolate, wrap the dough in cling film or baking parchment and refrigerate for a few hours or overnight.
Allow the cookies to cool for 15 minutes on the baking sheet, then transfer to cooling rack. In the meantime, take your ice cream of choice out of the freezer to soften.
You can use any flavour you wish – plain old vanilla, chocolate, salted caramel… in this instance I chose Oreo.