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My second born receives love through food.

God blessed me big time with that one, because we all know I love to cook, and having a child who feels special when he gets a special treat, well, that just makes me feel all special as well.

Lots of special going on here.

Especially with these little sandwiches of deliciousness.

I have spent a majority of my twenties pregnant, or nursing, and we all know how ravenous you can be when nursing, so I feel like the cravings just continue. Well, Trader Joes makes a killer chocolate chip cookie ice cream sandwich, and lets just say they may or may not have helped me survive my whole third pregnancy.

I mean seriously, those things are trouble, and I have the stretch marks to prove it.

Well, lets go back full circle now, shall we.

My son, who loves food, also loves to give me challenges for his birthday treats. Very rarely do we ever just have cake. It usually is some concoction that he has dreamed up, and this year it was a chocolate chip cookie ice cream sandwich.

The heavens parted and I saw the light.

I couldn’t have been more proud of that suggestion, and I graciously obliged.

So please friends, make these right now and enjoy.

Oh, and a little word to the wise, you must use browned butter, even though I felt like a bad blogger for not putting that in the title because you know its all the rage right now, because really, it was already long enough;) but do it, and thank me later.

Enjoy.

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Chocolate Chip Cookie Ice Cream Sandwich

Ingredients

1 1/2 Sticks Butter browned and cooled

1 Cup Brown Sugar

1/2 Cup Sugar

1 Egg + 1 Egg Yolk

2 Teaspoons Vanilla Extract

2 Cups Flour

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1 1/2 Cup Semisweet Chocolate Chips

*sprinkle of sea salt for top of cookies

Vanilla Ice Cream mixed with extra chocolate chips

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Chocolate Chip Cookie Ice Cream Sandwich

Directions

Preheat oven to 325 degrees. Brown butter and set aside to cool. In a large mixing bowl combine all of your dry ingredients. In another mixing bowl thoroughly combine browned butter (and all the browned bits) and sugars. Once combined, add in egg and yolk and vanilla. Mix well.

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Add dry ingredients and mix until just combined, then add in your chocolate chips. Place mixture in refrigerator for about five minutes to slightly firm up the dough. Using a generous tablespoon scoop dough and form balls and place on a cookie sheet lined with parchment paper.

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Sprinkle ever so lightly with sear salt and bake for 12-15 minutes or until lightly browned on top. You want cookies to still be soft so be sure not to over bake. Once cookies are done remove from oven and allow to cool completely. Once cooled, find pairs of cookies that are about the same size and fill with a generous scoop of vanilla ice cream.

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I found that it is easier if ice cream is mixed with the chocolate chips instead of trying to roll in chocolate chips after. Immediately place in freezer to set. I would allow for them to freeze overnight just to be sure they are set but I am sure a few hours is ample time for them to set.

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//Cookie recipe adapted, photography is my own.

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