Chocolate Chip Cookie Ice Cream Sandwiches
Eggless Chocolate Chip Cookies
Makes 12 cookies
Unsalted Butter, room temperature - 1/2 cup
Brown Sugar - 1/2 cup
Granulated Sugar - 1/2 cup
All purpose flour / Maida - 1.5 cups
Baking Soda - 1/2 tsp
Salt a pinch
Vanilla essence - 1/2 tsp
Egg Replacer - 1 tbsp + 3 tbsp water (for one egg)
Dark Chocolate Chip / Chocolate Chunks - 1/2 cup
Chocolate Chips - 3/4 cups
How to make the Eggless Chocolate Chip Cookies
Wisk the egg replacer with water until fluffy and let it rest for few mins.
In a bowl, cream the butter along with sugars till well mixed. Add the flour, baking soda, salt, vanilla essence and combine well.
Now add the egg replacer to the dough along with chocolate chips and chunks. Combine everything well.
The dough will be little on the dryer side. You can flatten using your palm.
Pre-heat the oven to 185 C.
Line a baking tray with parchment paper, Pinch equal balls, flatten and place them with enough space for it to spread.
Once preheat done, bake these at 185C for 8 to 10 mins. Please have an eye for the cookies to brown on the sides. The cookies cook as they cool down.
Allow to cool for a few minutes, then transfer cookies to a wire rack to cool.
Store in an airtight container.
Chocolate Ice Cream
I used my no churn 2 ingredient Ice Cream with Ganache mixed in and set in overnight.
Take 2 chocolate chip cookies, on one cookie, scoop in chocolate ice cream, top it with dark Chocolate chips, press another cookie over it and freeze for 5 to 7 mins before serving.
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