You won’t believe how much chocolate is in these cookies.
Are you looking for a can’t-miss chocolate cookie to bake this holiday season?
Look no further than this beaut.
This is one of the most chocolatey cookies I’ve ever had.
Consider: There are 1 3/4 pounds of chocolate in them — and only 1/2 cup flour.
Leave it to Pastry Chef Belinda Leong of San Francisco’s incredible B. Patisserie to come up with these decadent delights.
An ice cream sandwich that you don’t need an ice cream machine to make.
As a native San Franciscan, I’m proud to say that my first encounter with an ice cream sandwich was with the It’s It, the iconic treat invented here way back in 1928.
In our freezer at home, my Dad would often stash a few of those big-fisted oatmeal cookie sandwiches filled with vanilla ice cream and dunked in chocolate. As a kid, I couldn’t even eat an entire one at one sitting.
I’ve been a sucker for ice cream sandwiches ever since.
So when a review copy of “Ice Cream Sandwiches” (Ten Speed Press) landed in my mailbox recently, I leafed through it with the utmost nostalgia. The book is by Donna Egan, founder of the Buttercup Cake Shop, London’s first cupcake bakery. After opening in 2006, the bakery added ice cream sandwiches to its repertoire five years later and has never looked back.
The book features 65 recipes for all manner of ice cream sandwiches. The “Peanut Butter Dream” caught my eye because, well, who doesn’t love chocolate and peanut butter together?