These thin and chewy gluten free chocolate chip cookies are perfect for making a gluten free Chipwich-style ice cream sandwich. Just like you remember!
If you remember the Chipwich chocolate chip ice cream sandwich and wondered where it’s been, recipe for Chipwich-style gluten free thin and chewy chocolate chip cookies is for you. Okay, if you even like ice cream, this recipe’s for you.
But if you’ve ever had the experience of standing beside the ice cream truck with your gluten free kid, googling everything on the menu to see what’s gluten free while he watches you expectantly, this recipe is especially for you. Because almost nothing in that truck is gonna work for my gluten free son, and I make it okay by promising him I’ll D.I.Y. something for him that’s even better.
The Chipwich disappeared and is now back
For a good long while, you could not buy any Chipwich. They had stopped making the absolute perfect ice cream sandwich, in 2009—but I didn’t even notice, since my son started eating (and I started baking) gluten free in 2004.
Making an ice cream sandwich might seem like the simplest thing in the world. And I’ll be honest—it’s really not too complicated, as long as you have the right ingredients at the right temperatures.
And it all starts with the right thin and chewy cookie. Try to make an ice cream sandwich with a too-thick cookie, or a crunchy cookie and things won’t go your way.
There are a few tips and tricks to getting these gluten free chocolate chip ice cream sandwiches to have that gorgeous smooth and professional edge, and they’re all detailed in the recipe instructions below—whether you’re using homemade vanilla ice cream or store-bought pints of vanilla.
The simple pleasure of an ice cream sandwich in warmer weather is, of course, undeniable. And when your gluten free kid can have almost nothing from the ice cream truck other than, say, a frozen fruit bar, sometimes your heart is going to break for him. This is how you mend your broken heart—and his.
Now since I’m not one to deny my past, checkered as it is, here’s a photo from when the recipe for these thin and chewy CCCs post was originally published in 2012—almost 3 years to the day. Not terrible, right?
3/4 teaspoon xanthan gum (omit if your blend already contains it)
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup (50 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
4 tablespoons (56 g) unsalted butter, melted and cooled
4 tablespoons (56 g) virgin coconut oil, melted and cooled
1 egg (50 g, weighed out of shell) + 1 egg yolk (25 g) at room temperature, beaten
2 teaspoons pure vanilla extract
4 ounces miniature semi-sweet chocolate chips
First, if using homemade ice cream, make and freeze the ice cream according to the recipe instructions. Transfer the ice cream to the center of a large sheet of unbleached parchment paper and, working quickly, smooth and roll into a cylinder about 5-inches in diameter. Wrap the ice cream tightly, place on a flat surface like a small cutting board or a plate and place in the freezer until completely firm once more (about 1 hour).
Make the cookie dough. Preheat your oven to 325° F. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a large bowl, place the flour, xanthan gum, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, coconut oil, egg and egg yolk, and vanilla, and mix to combine. The dough will be soft but will hold its shape when scooped. Add the miniature chocolate chips to the cookie dough, and mix until the chips are evenly distributed throughout.
Prepare and bake the cookies. You can make these as drop cookies or as slice-and-bake. To make drop cookies, drop the dough by the heaping tablespoon on the prepared baking sheets, leaving about 2 inches from one to the next as they will spread during baking. With wet fingers, press down evenly on each tablespoon of soft dough to make a disk that’s about 1/4-inch in diameter, smoothing to ensure a circular shape. To make slice and bake cookies, place the cookie dough on a large piece of parchment paper and press it into a log about 1 1/2-inches in diameter. Wrap the log tightly and place it on a flat surface in the freezer to chill for about 15 minutes or until easier to handle. Remove the parchment, slice the dough by cross-section into disks about 1/3-inch thick. Place the disks about 2 inches apart on the prepared baking sheet, and tap and press into a disk about 1/4-inch in diameter. Place the first baking sheet in the center of the preheated oven and bake, rotating once, for 8 minutes or until very lightly golden brown all over. Allow to cool on the baking sheet until firm, about 5 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining baking sheets, one at a time. Match the cooled cookies into pairs and place them in the refrigerator to chill.
Assemble the ice cream sandwiches. If using homemade ice cream, remove the wrapped cylinder from the freezer. Working quickly so the ice cream doesn’t melt, place the ice cream on a flat surface and unwrap the cylinder. Using a large, sharp knife, slice cross-sections of the cylinder into 10 equal pieces. If using store-bought pints of ice cream, slice through the paper pint container with a large serrated knife in cross-section to create approximately 1-inch thick disks. Remove the cookies from the refrigerator, invert one cookie of each pair. Using a spatula, carefully place one piece of ice cream on top of the overturned cookie. Place the other cookie of each pair on top and press to sandwich. (If you used store-bought ice cream pints, peel the paper from the ice cream.) Press the miniature chocolate chips onto the exposed ice cream all along the edge of the sandwich. Wrap the sandwiches in plastic wrap or unbleached parchment paper and place in the freezer until ready to serve.