I’ve seriously been craving chocolate chip cookies. Ok, let’s get real – I’m always craving chocolate. I don’t care how good I’ve been – if you get me even a morsel of chocolate, I immediately crave more.
I can’t be the only person that has this attachment to chocolate.
I have loved chocolate ever since I can remember and although my parents weren’t big into candy, we got around it by eating cookies. Growing up, I don’t remember us buying store bought cookies like Oreos or Chips Ahoy. I’m sure we splurged every once in awhile, but I remember my mom actually baking us cookies. As we got older, we were allowed to help bake the cookies, which was always exciting!
During the summertime, when it would get excruciatingly hot and sticky, my mom would treat us to something amazing. In the early morning, before it would get too hot, she would bake a batch of chocolate chip cookies. Once they’d cooled, she would place a scoop of vanilla ice cream in between two cookies, creating a sandwich! Carefully wrapping these sandwiches in foil, she would place them into the freezer to harden. After dinner (or sometimes after lunch if we’d been really good), she would surprise us by asking, “do you want an ice cream sandwich?” Of course we all would say yes without any hesitation. Sitting on the back porch swing and eating these, trying not to get the ice cream on our clothes is one of my fondest memories.
My mom loves to bake and every Christmas, she tries out at least one new cookie recipe. And as ya’ll may have noticed, I picked up that baking gene. Over the years, we must have tried at least a dozen different cookies to find that amazing chocolate chip cookie. They were all delicious, don’t get me wrong, but somehow they were missing that little something extra.
Until about 3 years ago. My mom called me up one day to tell me she’d found some amazing new recipes and she was sending samples to me for testing. I remember having to describe the cookies to her in detail (she didn’t have a cell phone then) so I could be sure I was identifying which cookie I felt was best.
How did we do this? Oh she had her own set of cookies in front of her and was matching my descriptions up with her cookies. Yes – I know – we’re a hoot.
Anyways, when I tasted one of the cookies, I immediately thought this is it – this is the one! My mom was in total agreement. She sent me the recipe and I filed it away for when it would get to be cooler weather (because you don’t bake in Florida heat ever). As the fall drew closer, I was in the midst of wedding planning and trying to come up with welcome bag favors. After some heavy consideration, I decided that cookies was probably the best thing a hotel guest could receive upon checking into their rooms! My husband’s favorite cookies are my mom’s oatmeal raisins and mine are these heavenly chocolate chip cookies, so it was the perfect combination!
Well, it’s beginning to get hot again, a bit hotter than usual for North Carolina. Nevertheless, I’ve had this hankering for chocolate chip ice cream sandwiches! While I adore the recipe that my mom makes, I also know how much sugar is in them (over 1 cup)!!! And while I knew this recipe as is would make the most amazing cookies for sandwiches, I also knew that I could do something to improve it!
As you can see, there are some drastic differences between the two batters. My main concern was removing the two sugars that the original recipe calls for, as well as the all-purpose flour. Just for fun, I also substituted the 3/4 cup of butter for applesauce. Not only does the applesauce help to sweeten the cookies, but it’s a lower fat alternative to butter.
I would say that overall, my version turned out just as tasty and definitely softer. The applesauce and whole wheat flour combined to make a moist cookie that is surprisingly tough. I was concerned that they may not stand the weight of the ice cream, but they sure did surprise me!
Chocolate Chip Ice Cream Sandwiches
- 2 cups whole wheat flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 egg
- 1 egg yolk
- 1 T vanilla extract
- 6 T applesauce (about 1/3 cup)
- 1/3 cup coconut sugar
- 1 T molasses
- 2 cups semi-sweet chocolate chips
- Preheat the oven to 325 degrees and grease two cookie sheets.
- In a large bowl, sift together dry ingredients.
- In a medium bowl, whisk together the egg, yolk, and vanilla.
- Whisk in the applesauce, coconut sugar, and molasses.
- Mix into the sifted dry ingredients until just blended.
- Fold in the chocolate chips.
- Using a greased melon scoop or cookie scoop, drop cookie dough onto the prepared cookie sheets.
- Bake for 15 to 17 minutes. Cookie are done when the bottoms are lightly toasted.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.