Cookies and Ice Cream

What says spring or summer more than cookies and ice cream? May long weekend is, in theory, the first nice weekend here. However, it is often cold as hell, as it was this year.  That won’t stop me from making the first batch of ice cream though, and what better to go with ice cream than gigantic, big as your face cookies?



























Lots of people have asked me for the recipe for these cookies so here you go!

2 3/4 cups All purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 TBS instant espresso powder
i cup unsalted butter, softened
3/4 cup plus 2 TBS granulated sugar
3/4 cup packed brown sugar
2 1/2 TBS corn syrup
2 large eggs, room temp
2 1/2 tsp vanilla extract
16 ounces semi sweet chocolate chunks or chips

In a large bowl, mix flour, cream of tartar, baking soda, salt, cinnamon and espresso powder and set aside. In the mixer, cream butter and sugars together. when light and fluffy add corn syrup, eggs and vanilla and beat until thoroughly incorporated. Add flour mixture in 3 additions until completely mixed. Stir in about a cup of the chocolate chips/chunks. Refrigerate the cookie dough for about 30 minutes while you preheat the oven to 350 degrees F.

Use an ice cream scoop to scoop out balls of dough. Roll them with lightly greased hands into a ball and press them into the remaining chocolate chips until it looks like there are way too many chips. (they will spread out during baking. Place them a good 4 inches apart onto a baking sheet lined with a silpat and bake for about 12-14 minutes, turning pan once during baking, about halfway through until they are lightly browned on the edges but still look slightly underdone in the center.

Cool on the pan for about two minutes and then gently remove to a cooling rack using a large spatula. These cookies also freeze very well!
Enjoy!