Preheat the oven to 180°C. Line 2 large baking sheets with non-stick paper.
Cream the sugar and butter in a large bowl with an electric beater.
Add the egg and vanilla extract and beat again until well combined, then stir in the milk.
Sift the flour and baking powder into a bowl, then fold into the butter and egg mixture.
Stir in the plain and white chocolate chips.
Drop level tablespoons of the cookie dough onto the lined baking sheets, leaving enough room between them so that they can spread out, then gently press with a fork.
Bake for 15 minutes, until lightly golden.
Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool before serving.
Scoop some ice cream into the middle of the cookie and sandwich it between another.
Dip in some melted chocolate and serve.
Behind Every Bake
Ice-Cream Cookie Sandwich
CATEGORY: Key products
COOK TIME: 15 minutes
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What you need:
Makes about 12
150g light brown sugar
125g butter, softened
1 egg, beaten
1 tbsp milk
225g Odlums cream plain flour
1 tsp baking powder
125g plain chocolate chips
125g white chocolate chips
To fill
Ice cream and melted chocolate
How to:
Preheat the oven to 180°C. Line 2 large baking sheets with non-stick paper.
Cream the sugar and butter in a large bowl with an electric beater.
Add the egg and vanilla extract and beat again until well combined, then stir in the milk.
Sift the flour and baking powder into a bowl, then fold into the butter and egg mixture.
Stir in the plain and white chocolate chips.
Drop level tablespoons of the cookie dough onto the lined baking sheets, leaving enough room between them so that they can spread out, then gently press with a fork.
Bake for 15 minutes, until lightly golden.
Leave on the baking sheets for 5 minutes, then transfer to a wire rack to cool before serving.
Scoop some ice cream into the middle of the cookie and sandwich it between another.
