Editor’s note: Atherton resident Gillian Bostock is not only a talented, serious-amateur chef, she’s also an accomplished photographer. This is the second in her series of great summer recipes.
Summertime is always a nice excuse to eat lots of ice cream — ice cream after lunch, ice cream after dinner, ice cream while walking down the street, ice cream while sunbathing (if done quickly), and even ice cream while biking (if you are dexterous).
However, my loyalty to the chocolate chip cookie is one that is hard to break and often wins out over ice cream. Even in the summer, when I try to avoid turning on the oven at all costs, cookie dough is waiting in the fridge for my next cookie-breakdown. That’s when I must have a warm freshly baked chocolate chip cookie and within the next 10 minutes, please!
This recipe is my warm-weather compromise — cookies and ice cream. I know it’s hard to top a glass of cold milk with a warm chocolate chip cookie but, trust me, in the summer, you want to eat your cookie with vanilla ice cream. How about we make it two (and a sandwich) and a little raspberry sauce and fresh mint for kicks? Reserve the remaining cookie dough for your next cookie-breakdown. (Ingredients and recipe follow below the photo of finished results.)
Ingredients
– 1 cup unbleached all-purpose white flour
– ½ tsp baking soda
– ¼ tsp sea salt
– 1 stick unsalted butter, soft
– 1/4 cup white sugar
– 1/2 cup dark brown sugar
– 1 tsp vanilla extract (Note: I find using high quality extract such as Grapevine Trading Company or Nielsen-Massey Madagascar Bourbon really makes a difference.)
– 1 large egg
– 1 cup 60% cacao bittersweet chocolate chips
– ½ cup walnuts, chopped (by you!)
– ½ cup raspberries
– 2 tablespoons mint, chopped very finely
– 1 pint Häagen-Dazs vanilla ice cream
Directions
1. Stir flour, baking soda, and sea salt in a bowl.
2. In a large bowl, beat butter, white sugar, and dark brown sugar until combined and creamy. Use a spatula to scrap down the sides of the bowl. Beat some more.
3. Add vanilla extract and egg. Beat some more.
4. Add the flour mixture a bit at a time and stir with wooden spoon until combined.
5. Add chocolate chips and walnuts. Stir. Refrigerate cookie dough for at least 30 minutes.
6. Turn on oven and set to 350ºF.
7. With clean hands, roll 10 1-½-inch chilled cookie dough balls and place on baking sheet. Bake for 8 to 9 minutes in preheated oven or until golden brown on the edges but still quite soft in the middle.
8. Chop fresh mint very finely and reserve in a small bowl.
9. In a small saucepan, heat up ½ cup of raspberries, 1 tablespoon of water, and a dash of sugar. Mash raspberries with a wooden spoon and stir until it becomes a sauce. Simmer just for a few minutes.
10. Just after removing the baking sheet from the oven, place one cookie upside down on a plate. Then, put one scoop of vanilla ice cream on top. Pour some raspberry sauce and sprinkle freshly chopped mint over the ice cream before adding another cookie, right side up. Serve immediately with a spoon!
Makes 5 ice-cream sandwiches with remaining dough to make a few more on another day.
Read about Gillian’s Tandoori Tacos.
Do you have an original recipe? We’d welcome the chance to feature it on InMenlo. Send to [email protected]
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