Raspberry Chocolate Chip Cookie Ice Cream Sandwiches

Who doesn’t love the fabulous flavor combination of chocolate and raspberry?  (Besides my husband.  Sigh.)

I recently made some chocolate chip cookies.  My favorite recipe.  I added some freeze dried raspberries and some chopped Ghirardelli dark chocolate and raspberry squares.   And the dough was fantastic with a perfect flavor pop of raspberry along with the chocolate.

You need to try this!

You know what I love, knowing there are a few of these tucked away in the freezer. ;)  I sent a bunch of them to a friend in Kansas who loves chocolate and raspberry.  I couldn’t get it out of my head to make raspberry ice cream and try a little in between a couple of these cookies.

Yes!

The cookies alone are great and the ice cream by itself is fantastic—add them together—heaven!

My favorite chocolate chip cookie recipe is my adapted version of the NYT recipe, which is an adaptation of Jacques Torres’ chocolate chip cookie.  These always bake up to be just how I want a chocolate chip cookie to be.  So while the cookies call for cake flour and bread flour, and some complain that they don’t keep those two flours in stock, I do!  I think these cookies are worth it.  The NYT recipe calls for chilling the dough for at least 36 hours.  Nope.  Not me.  I almost never chill the dough at all.  Sometimes I do, but it’s usually just because of a timing issue.  NYT also suggests sprinkling each cookie dough ball with some sea salt.  Good, but not necessary for a great cookie.  *I have made this recipe a number of times using just all purpose flour and it still makes a great good, though I do prefer the cookies made with cake/bread flour.

Raspberry Chocolate Chip Cookies, by Katrina Smith, highly adapted from the New York Times Chocolate Chip Cookie

8 ½ ounces cake flour (2 cups minus 2 tablespoons)

8 ½ ounces bread flour (1 and 2/3 cups)

1 ¼ teaspoons baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons coarse salt

2 ½ sticks (1 ¼ cups) unsalted butter, room temperature

10 ounces (1 ¼ cups) light brown sugar

8 ounces (1 cup plus 2 tablespoons) granulated sugar

2 large eggs

2 teaspoons vanilla extract

8 ounces Ghirardelli dark chocolate and raspberry squares, chopped

3/4 cup bittersweet chocolate chips

3/4 cup freeze dried raspberries

Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.

In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Stir in chocolate and raspberries with rubber spatula.

Preheat oven to 350 degrees. Line baking sheets with parchment paper and scoop dough into balls on sheet. Bake 9-15 minutes depending on size. ½ ounce cookies baked 9 minutes. Regular sized cookies are about 1 ½ ounces and baked 11-13 minutes.   Let cookies sit on baking sheet for 3-5 minutes.  Remove to a wire rack to cool. 

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Raspberry Chocolate Chip Ice Cream, by Katrina, Baking and Boys!

2 cups raspberries, fresh or frozen (thawed) (about 1 1/8 cup puree)

1 cup heavy cream

1 ¼ cup whole milk

½ cup granulated sugar

Pinch salt

¾ teaspoon vanilla extract

4 ounces bittersweet chocolate, melted

Puree the raspberries in a food processor for 1-2 minutes. Push the puree through a fine mesh strainer using a spatula to remove the seeds. Dissolve the sugar and salt with the cream in a small saucepan over medium heat. The cream should just barely come to a boil. Remove from the heat. Add the milk to the cream and stir in the vanilla in a medium sized bowl. Pour the raspberry puree into the cream and whisk together. Set the bowl of the raspberry cream mixture in another large bowl full of ice and water. Continue stirring the mixture from time to time until it is very cold. You can then churn the ice cream or chill the mixture in the fridge longer. Churn in ice cream maker according to ice cream manufacturer’s instructions.

While the ice cream is churning, melt the chocolate in 20 second intervals in a microwave safe dish, stirring between each interval. This should only take about 1 minute. When the ice cream is just about done, drizzle in the melted chocolate very slowly to make little frozen “chips” of chocolate in the ice cream. Freeze in an airtight container for a few hours.