- 24 chocolate chip cookies (recipe follows) -
- chocolate ice cream - 1/2 gallon (recipe follows)
- strawberries - 12 , sliced (optional)
- semi-sweet chocolate - 6 oz (170 grams) , melted
- chopped nuts - 4 oz (115 grams)
- sugar - 1 cup
- brown sugar - 1 cup
- eggs - 2
- margarine or 1 cup of refrigerated oil - 1 cup
- vanilla sugar - 3 pkgs
- ground nuts - 6 oz (170 grams)
- ground ladyfingers - 1 cup
- potato starch - 1 1/2 cups
- chocolate chips - 1 12-oz (340-gram) package
- Creamy Chocolate Ice Cream -
- separated - 7 eggs,
- sugar - 1 cup granulated, divided
- vanilla - 2 tsp, or 2 pkgs vanilla sugar
- oil - 3/4 cup
- cocoa powder - 2 Tbsp
- semi-sweet chocolate - 3 oz (85 grams), melted
Place 12 of the cookies on a baking sheet. Put 2 or 3 mini scoops of ice cream on each cookie. Add 3-4 slices of strawberries on the ice cream, if desired, and sandwich with another cookie. Put in freezer for 4 hours or overnight.
Once cookies are frozen, dip one end of the sandwich into melted chocolate, and then into nuts. Return to freezer until ready to serve. Take the cookie sandwiches out of the freezer about 5 minutes before serving, to soften.
Cream together sugars, eggs, and margarine. Add dry ingredients, mix, then fold in chocolate chips. Refrigerate the dough for an hour.
Preheat oven to 350°F (180°C). Break off small pieces of dough and roll into a cylinder shape. (It’s easier if you “flour” your hands with a bit of potato starch.) Try to make sure all cookies are approximately the same size and shape. Bake for 12–15 minutes until golden brown.
Creamy Chocolate Ice Cream
Beat egg whites until stiff; add 1/4 cup of sugar and continue to beat until stiff and glossy. Beat yolks with the balance of the sugar and the remaining ingredients. Fold the 2 mixtures together, pour into a bowl, and freeze. Batter will be runny until it freezes, after about 4 hours.
Note These cookies are also amazing when served warm, with a little whipped cream. After making the cookie dough, roll it in long logs in waxed paper or parchment paper. About 15 minutes before serving, slice the cookies and bake them fresh.
Tip To make this recipe even easier, use store-bought ladyfingers instead of making your own cookies, and store-bought ice cream (if you can find it). Then the entire prep is a cinch!
Note Strawberries should be washed and checked according to your rav’s instructions.
This recipe originally appeared in Mishpacha Magazine.
Photography by Menachem Edelman.