- Prep Time
- Cook Time
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 cup (60 mL) granulated sugar
1/2 tsp (2 mL) vanilla extract
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) milk
1 cup (250 mL) chocolate chips
Ice Cream Sandwich
2-4 cups (0.5 - 1 L) Canadian ice cream
Preheat the oven to 375°F (190°C). Butter large baking sheets or line with parchment paper.
In a large bowl, using an electric mixer, beat butter, brown sugar, sugar, and vanilla extract until fluffy. Beat in egg. Add flour, baking soda, and milk and stir with a wooden spoon until blended. Stir in chocolate chips.
Drop heaping tablespoonfuls of the dough (15 mL) onto prepared baking sheets, at least 3 inches (7.5 cm) apart.
Bake, one sheet at a time, for 10-15 minutes, or until golden around the edges and set in the centre. Let cool on sheets for 2 minutes, then transfer to racks to cool.
Ice Cream Sandwiches
Place a scoop of 100% Canadian ice cream (look for the little blue cow) onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Serve immediately or wrap individually in plastic wrap and freeze for up to 2 weeks. Makes 12 ice cream sandwiches.
Layer cooled cookies between waxed or parchment paper in an airtight container and freeze for up to 3 months.
Tip for kids: make mini cookies, using a heaping teaspoon (5 mL) of batter. Use candy-coated mini chocolate chips or add colourful sprinkles on top of the batter just before baking.
Variation: add 1/2 cup (125 mL) chopped honey-roasted peanuts or candied almonds with the chocolate chips.