Vanilla Ice Cream Cookies

Vanilla Ice Cream Cookies | My Edible Journey

I can’t help myself.

I am incapable of making my basic chocolate chip cookie recipe the same way twice.  I’ve changed up the chips, added cocoa, used different flours and extracts…  My family, oddly enough, has never complained.

This past weekend I made two batches.  In the first I used some coffee flavoured chocolate chips I’d found on clearance.  I’d never even heard of them, let alone tried them.  The kids and hubby like them.  I’m not as enthused.  The coffee flavour is quite harsh.  I’m wondering if they’ll be better in a chocolate cookie base?

Vanilla Ice Cream Cookies | My Edible JourneyThe second batch was a lot of fun.  I’d seen a recipe somewhere for something called “ice cream cookies” which use cornstarch in place of the baking powder.  The resulting cookies were supposed to have a softer texture and keep their scooped shape.  I’d bought a container of custard powder to make Nanaimo bars at Christmas, and it’s been sitting in the cupboard, mocking me, ever since.  I’m never going to make enough bars to use it all up.  But the primary ingredient in it is cornstarch.  And vanilla flavouring.  So why not use it in my cookies?

I decided against using chocolate chips at all.  Instead, I used vanilla bean paste and white chocolate chips.  The result was brilliant.  The cookies have a warm, comforting vanilla flavour, and the cornstarch kept them from spreading, so they are these nice two-bite nuggets, but still soft.  Perfect for a little girl’s tea party.

Vanilla Ice Cream Cookies | My Edible Journey

Vanilla Ice Cream Cookies

3/4 cup butter, room temperature
1 cup white sugar
1 teaspoon vanilla bean paste (or pure vanilla extract)
1 egg
1/4 teaspoon salt
1 heaped teaspoon custard powder (or cornstarch)
2 cups all purpose flour
1 cup white chocolate chips

Preheat oven to 350F.

Cream the butter and sugar until light and fluffy. Add the vanilla and egg and beat like crazy. Scrape down the bowl and add the remaining ingredients until combined.

Using a small scoop, drop the dough on a parchment lined baking sheet. Top with sprinkles, if desired. Bake for 12 minutes, until the bottoms are golden. Cool on a wire rack and store in an airtight container.

I got about 3 dozen-ish.

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