Saturday, May 7, 2011

Snickery Goodness

Here's a little back story on today's recipe. When I was in 8th grade, I took Home Economics. One of our projects as a class was to come up with a company and sell a product to the student-body. We thought and thought and thought about what to come up with. Eventually, we decided on a product...an ice cream sandwich, but not just any ice cream sandwich, and cookie ice cream sandwich. Now...what do call our wonderful cookie ice cream sandwich? Finally, Chance, a toe headed boy (sorry Chance, but you were toe headed...) came up with the best name, THE CHIPWICH. We sold our chipwiches at all the sporting events and made bank. Later on, we found out that Chipwich was not original but yeah, we were 13 and didn't care, we had enough money to buy the new Police album, and all was right with the world. 

I can still remember Chance's toe headed face in the Chipwich ads we had around the school. His round face matched the roundness of the cookie (again, sorry Chance, it's true) so to honor and make up for the toe headed remarks, I give you my version of the Chipwich. 


First, you start with the cookie. Now I did two types, the original chocolate chip cookie and a snickerdoodle-cause I love them both. 
Chocolate Chip Cookies
2 1/2 cups of all purpose flour
1 tsp. salt
1 tsp. baking soda
3/4 cups well packed brown sugar
3/4 cups granulated sugar
1 cup of softened butter
1 tsp. vanilla
2 eggs
1 package chocolate chips/semi-sweet

Preheat oven to 375 degrees
Combine flour, baking soda and salt into a bowl. 
In a separate bowl, combine both sugars, butter, and vanilla. Mix until creamy
Add eggs and beat
Add dry ingredients and mix well
Stir in chocolate chips
Drop mixture into well rounded teaspoons onto a ungreased cookiesheet
Bake for 8-10 minutes

Snickerdoodles
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cup granulated sugar
2 eggs
2 tsps. vanilla
2 3/4 cups all purpose flour
2 tsps. cram of tartar
1 tsp. baking soda
1/2 tsp salt
2 tablespoons sugar
2 tablespoons cinnamon

Preheat oven to 400 degrees
Cream together butter, shortening, 1 1/2 cup sugar, eggs and vanilla. 
In a separate bowl, mix flour, cream of tartar, baking soda and salt. 
Mix dry ingredients with the butter mixture
Form into balls 
Mix the last of the sugar and cinnamon together in a small bowl. Take the dough balls and roll in the sugar cinnamon mixutre
Place on ungreased cookie sheet, take the bottom end of a glass and smash the dough down. 
Bake for 8-10 minutes, removed from cookie sheet immediately. 

Okay, time to make the cookies even yummier! Allow the cookies to completely cool. Once they are nice and cool, add a scoop of your favorite ice cream to the middle of the cookie, smash another cookie on of top and return to the freezer, or if you just have to eat it now-Dig in! You can add sprinkles, small chips, or nuts to the edges of your sandwich. During Halloween we love getting pumpkin ice cream and making sugar cookie/pumpkin ice cream sandwiches. At Christmas you could make chocolate/peppermint ice cream sandwiches. Oh man! My mouth is watering! 

Chance, I'm not sure what you are doing now but I hope that you are enjoying a Chipwich, cause I am enjoying the memory.




3 comments:

Lisa Leggett said...

Duh-rooooling all over my keyboard! How bout I sent you an airplane ticket and you come make me some of those chipwiches!?

kittykill said...

HA! It's a fair trade.

Becky said...

Are you sure that Chance wasn't Napoleon Dynamite? I can barely look at these cookies...they look TOO nice.