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5 from 1 vote

Mini Mocha Chocolate Chip Cookie Ice Cream Sandwich Recipe

My favorite KAF homemade chocolate chip cookies made mini and sandwiched with coffee ice cream and rolled in mini-chocolate chips.
Course Cookies
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings 24
Author Allie Taylor

Ingredients

  • 2/3 cup light brown sugar firmly packed
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup vegetable shortening
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon vinegar cider or white
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 cups King Arthur unbleached all purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup mini chocolate chips
  • 1 quart coffee ice cream softened

Instructions

  • Preheat the oven to 375°.
  • Lightly grease (or line with parchment) two baking sheets.
  • In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar and baking soda.
  • Beat until smooth and creamy.
  • Beat in the egg, beating until smooth.
  • Scrape bottom and sides of bowl with a spatula to make sure all is thoroughly combined.
  • Mix in the flour, then the chocolate chips.
  • Drop by rounded teaspoonfuls onto prepared baking sheets, leaving 1" between them on all sides, they'll spread.
  • Bake cookies for 7 minutes or more, til' edges are chestnut brown and tops are light golden brown.
  • Remove from oven and cool on a baking rack. (Chill in refrigerator if you're in a hurry.)
  • Repeat with remaining dough.
  • Spoon softened coffee ice cream onto a cookie, then press down with a small drinking glass to flatten.
  • Top with another chocolate chip cookie.
  • With spatula or butter knife, scrape off extra ice cream around edges.
  • Place in freezer and freeze ice cream sandwich until hard.
  • Roll edges in mini chocolate chips.
  • Repeat with remaining cookies.
  • Serve immediately or wrap tightly in foil and freeze.