Ice Cream Scoop Chocolate Chip Cookies
Imagine the perfect chocolate chip cookie—soft, chewy, and bursting with rich, melty chocolate. Now, take it up a notch by blending ice cream directly into the dough! These Ice Cream Scoop Chocolate Chip Cookies are the ultimate indulgence, with a buttery, ultra-soft texture and endless flavor possibilities. Whether you’re baking for a party, making a cozy treat, or crafting the perfect ice cream sandwich, these cookies are guaranteed to impress. Try them warm, dunked in milk, or topped with sprinkles for a fun and creative dessert experience! 😍
Equipment
- Oven
- Baking trays
- Parchment paper
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- Ice cream scoop
- Baking sheet
- Mini baking pan
- Flat baking sheet
- Freezer
- Toothpick
Ingredients
- All-purpose flour – 1 cup
- Cake flour – ½ cup
- Whole wheat pastry flour – ½ cup
- Baking powder – 1 teaspoon
- Baking soda – ½ teaspoon
- Unsalted butter room temperature – ½ cup (1 stick)
- Confectioners sugar – ½ cup
- Powdered sugar – ¼ cup
- Vanilla sugar – 2 tablespoons
- Vanilla extract – 1 teaspoon
- Cocoa powder – 2 tablespoons
- Chocolate chips – ½ cup
- Dark chocolate chips – ¼ cup
- Macadamia chocolate – ¼ cup chopped
- Caramel walnuts – ¼ cup chopped
- Shredded coconut – 2 tablespoons
- Coconut oil drizzle – 1 tablespoon
- Gel food color optional – A few drops
- The Secret Ingredient
- Unsweetened Almond Breeze Almondmilk Coconutmilk Original – ¼ cup
- Flat-bottom ice cream cone – 6-8 cones
- Royal icing – ½ cup
- Buttercream frosting – ½ cup
- Sprinkles – ¼ cup
- Sugar cookie dough or cake batter optional – ½ cup
- Measuring cup and spoons – For accurate measurements
- Spoon and level method – Ensures consistency
Instructions
- Preparing the Dough
- Preheat oven to 170°C (340°F).
- Prepare baking trays by lining them with parchment paper.
- In a large mixing bowl, combine unsalted butter, oil, and cream.
- Add egg and sugar powder, then beat for 30 sec using an electric mixer until smooth.
- Gradually add confectioners sugar, baking soda, baking powder, salt, and sifted flours (including soft flour).
- Mix in cornstarch and Almond Breeze Coconut milk until well incorporated.
- Gently fold in chocolate chips, shredded coconut, and chopped macadamia chocolate for added flavor.
- Shaping and Baking
- Divide the dough into two portions.
- Take ½ tbsp from each portion, one plain and the other with cocoa powder, and press together for a marbled effect.
- Use an ice cream scoop to form scoop-shaped cookies and place them on a baking tray.
- For a fun variation, fill ice cream cones halfway with cake batter and bake on a flat baking sheet or mini baking pan.
- Bake for 20 to 25 minutes until the cake springs back when touched.
- Freeze cookie scoops for 1 hour to help them hold their shape.
- Decorating and Finishing Touches
- Press sprinkles onto frozen cookie scoops or decorate with royal icing and buttercream frosting after baking.
- Bake at 160°C for 13 to 23 minutes, ensuring they are baked through but still doughy in the center.
- Once out of the oven, quickly press additional chocolate chips onto the warm cookies.
- Cool completely before handling.
- If using cones, attach cookies on top with a small amount of icing.
Notes
1️⃣ Chill for the Best Texture – Freezing the cookie dough scoops for at least an hour before baking helps them hold their shape and creates a perfectly thick, chewy texture.
2️⃣ Customize Your Flavor—Swap out chocolate chips for butterscotch chips, peanut butter chips, or even freeze-dried fruit to add a unique twist to each batch.
3️⃣ Marbled Effect Magic – Pressing vanilla and cocoa dough together creates a gorgeous swirl, giving your cookies an eye-catching, bakery-style appearance.
4️⃣ Soft & Gooey Trick – Slightly underbake the cookies for 1-2 minutes and let them cool on the baking tray for extra softness and gooey goodness.
5️⃣ Ice Cream Cone Fun – Want to impress? Bake them inside flat-bottom cones for a unique, handheld treat perfect for parties or special occasions! 🍪🍦✨