Sugar 'Stache: Cookie of the Month!

It’s time for the cookie of the month! This is a feature I was really excited to start and I’ve only done it one month…last year...but, I’m ready to start it back up again, and this time not let it go!

So for this month I decided to keep it simple with chocolate chip cookies! They are the PERFECT cookies to have in containers for all the guests you may have over this month, or just the cookie hungry folks living in your house.

And the best part about this recipe, after my attempt to create the softest homemade cookies of all time (which they are) they also make the perfect ice-cream sandwiches! They are just as soft as store bought cookies but taste richer and just overall better. When I was taste testing them I was afraid they were maybe too soft (is there such a thing?) and realized that just wasn’t the case. So in turn, they are the ultimate texture for homemade ice-cream sandwiches! In this case I used plain vanilla with star sprinkles, and coffee flavored frozen yogurt with chocolate chip edges. Is there such a thing as too many chocolate chips? Absolutely not. But you can use any combo you like!

Warning: Whether enjoying just these cookies alone or as a sandwich please be advised they are extremely rich and delicious. Please serve with a large glass of milk.

Enjoy!!!

Ingredients:

2Cups and 2Tablespoons All Purpose Flour

½ teaspoon Salt

1 teaspoon Baking Soda

½ Cup Light Brown Sugar

½ Cup Granulated Sugar

¼ Cup Dark Corn Syrup *This is why they came out ridiculously soft.*

1 ½ sticks melted butter (NOT HOT! –This is very important or you’ll curdle your eggs. Yuck.)

2 Large Eggs

2 teaspoons Vanilla Extract

1 Cup Mini Semi Sweet Chocolate Chips

½ Cup Bittersweet Chocolate Chips (I used the Ghirardelli larger ones so I had some nice texture with the tiny ones.)

First in a large bowl add flour, baking soda, cornstarch, and salt. Whisk together and set aside.

With a mixer combine melted butter, brown sugar, granulated sugar, and corn syrup until well blended together (about a minute.) Then add eggs one at a time followed by vanilla extract. With mixer running on a low speed add the dry mixture in 3 parts. Mix on medium speed until flour is well blended in wet mix. Fold in chocolate chips. Refrigerate dough for 1 hour. Dough will be a bit sticky so don’t let that frighten you.

Preheat oven to 325 degrees. Scoop out dough with a standard ice- cream scoop. Place into hand and roll dough into a kind of ball, then tear apart. Place the dough on a cookie sheet (best to use a silpat mat or parchment paper!) with the torn side facing up. Bake for 10- 14 minutes depending how dark you like your cookies and how your oven bakes. Enjoy with a glass of milk!

If making ice-cream sandwiches find two cookies that are about the same size after cooled. Scoop slightly softened ice-cream on the bottom side of one cookie. Place top on and gently press down until ice-cream reaches the edge of the cookies. Set on a plate and place in the freezer for just a couple of minutes until icecream has slightly hardened back up. Roll sides in the topping of your choice and also serve with milk! Yummy!