I didn’t become a big coffee drinker until I moved to Seattle in 1999. I know that sounds cliché, but it’s true. They have some really amazing coffee in the Northwest, and I tried a lot of it.
Since then, I’ve had about one cup per day. The caffeine is getting to me though, so I’ve switched to primarily mushroom coffee with Lion’s Mane and Chaga mushrooms in it. But that doesn’t stop me from enjoying the taste of a full-on cup of coffee from time to time, and it certainly doesn’t prevent me from digging into some coffee ice cream.
When I was younger, my friend Keith and I would go to Ocean City, MD, to skateboard on the big half pipe one block back from the beach. When we’d take breaks we’d always go to the convenience store across the street and get ice cream sandwiches.
Back then we were eating the typical chocolate chip cookie/vanilla ice cream sandwiches. But I figured since I’m working with some decadent coffee ice cream here, why not class up the cookies, too?
These cookies are double-chocolate chunk with cocoa built in and rich hunks of yummy chocolate on the outside. Wrap two of them around a hunk of coffee ice cream and you’ve got yourself a party (especially in this hot weather we’re wrestling with). You can cool off with a tasty treat and get your buzz on at the same time.
- Preheat oven to 350°F.
- Mix flour, baking powder, salt and sugar in large mixing bowl, then make small hole in the middle.
- In separate bowl mix oil, vanilla and milk replacement.
- Pour wet ingredients into dry and stir until mixed; stir in cocoa and chocolate chunks.
- Spoon batter onto baking sheet in Tablespoon scoops. Bake for about 15 minutes, remove and let cool.
- Place 1 hearty scoop of ice cream between two cookies and enjoy.