Chocolate-Cubed Cookies

These cookies were also a big seller at the farmers' markets. They are a darn fine cookie by themselves, but I tell ya, once I realized I could squeeze a bunch of ice cream in between them, it's been hard to look back. I like to make them and fold them up in wax paper for keeping. Wrap them like they wrap your hamburger at the fast food joint and then tape them closed, if need be. This is a great dessert to have on hand for when children come to visit... of course, grown-ups love them too!

If you are just making cookies, you can simply use a disher to make perfectly round cookies. If you are making ice cream sandwiches, I find it helps to flatten them before baking. Dampen your hand so that the dough doesn't stick and press them until they are about 3/8 inch thick.

This cookie dough freezes well. Simply freeze the dough balls until hard and then transfer to a zip-top bag. When you are ready to bake them off, place the frozen balls on a cookie tray and let thaw before baking. Again, if making them for ice cream sandwiches, press them flat with a damp hand.


Chocolate-Cubed Cookies
Yield: 28 - #24 disher size cookies

1 cup butter
1 1/2 cup sugar
3 eggs
2 tsp vanilla

2 cup flour
1 cup cocoa powder
3/4 tsp baking soda
1/4 tsp table salt

1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Cream the butter, sugar, eggs, and vanilla together. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet and mix thoroughly. Add the chocolate chips and mix to evenly distribute.

Bake in a 350 degree F oven for 8-10 minutes or until the center is set.