Giant Ice Cream Sandwich Cookies As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars (0) Ingredients **Big, Fat, Chewy Chocolate Chip Cookie**2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup unsalted butter, melted1 cup packed brown sugar1/2 cup white sugar1 tablespoon vanilla extract1 egg1 egg yolk2 cups semisweet chocolate chips**Chocolate Sugar Cookies**1 1/4 cups all-purpose flour1/2 cup unsweetened Dutch process cocoa1 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt1 1/2 cups sugar1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter1 large egg**Molasses-Spice Cookies**2 1/4 cups all-purpose flour2 teaspoons baking soda1/2 teaspoon salt1 1/2 teaspoon ground cinnamon1 teaspoon ground ginger3/4 teaspoon ground cloves1/4 teaspoon ground allspice12 tablespoons (1 1/2 stick) unsalted butter, softened1/2 cup dark brown sugar, packed1/2 cup granulated sugar, plus 1/3 cup for rolling cookies1 large egg1 teaspoon vanilla extract1/3 cup unsulphured molasses Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 **Big, Fat, Chewy Chocolate Chip Cookie** Step 2 Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper. Step 3 Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Step 4 Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Step 5 Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup (for a ridiculously large cookie, one or two tablespoons for more standard-sized cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Step 6 Bake for 15 to 17 minutes (closer to 12 minutes for non-1/4 cup scoop cookies) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Step 7 **Chocolate Sugar Cookies** Step 8 Set two racks in the middle of the oven. Preheat to 375°F. Step 9 In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until the dough comes together in a mass. Step 10 Take rounded teaspoons of batter [For oversized ones, I used a 1/8 cup scoop] and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool. Step 11 **Molasses-Spice Cookies** Step 12 Adjust racks to upper- and lower-middle position and heat oven to 375 degrees. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside. Step 13 Either by hand or with electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes on medium speed. Scrape sides of bowl with rubber spatula. Step 14 Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl. Step 15 Add dry ingredients and beat at low speed until just combined, about 30 seconds. Step 16 Place remaining 1/3 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll dough into 1 3/4-inch balls. Roll balls in sugar and place them on ungreased baking sheets, spacing them 1 1/2 to 2 inches apart. Step 17 Bake, reversing position of cookie sheets (from top to bottom and front to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.
