Pudding mix in the dough makes Robert Irvine's cookies tender and slightly cakey. Try swapping out the classic vanilla ice cream filling for your favorite flavor - coffee is a natural.
- 4 sticks (1 pound) unsalted butter, at room temperature, plus more for greasing
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- One 3.4-ounce package instant vanilla pudding mix
- 4 large eggs
- 3 cups semisweet chocolate chips
- 2 teaspoons pure vanilla extract
- 1 gallon creamy vanilla ice cream (can substitute frozen yogurt), softened slightly
- 1 cup confectioners' sugar
Preheat the oven to 350 degrees F. Grease two cookie sheets.
Sift together the flour and baking soda in a medium bowl and set aside. In a large mixing bowl, using a hand-held mixer, cream together the butter, brown sugar and granulated sugar. Beat in the instant pudding mix until incorporated.
Beat in the eggs, one at a time, and then add the flour mixture, chocolate chips and vanilla. Using a 1/4-cup-size scoop, drop onto the prepared cookie sheets, leaving a little space between the cookies. Flatten each cookie ball about halfway. Bake until the cookies are golden brown, 12 to 15 minutes. Remove from the oven and cool on a wire rack. Repeat with the remaining dough.
When cool, put 1 scoop (about 1/4 cup) of vanilla ice cream on a cookie and top with another cookie and press to form a sandwich. Repeat with the remaining cookies and ice cream. If not serving right away, place in the freezer on a tray. Dust with confectioners' sugar and serve.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.