My grandmother was famous for her chocolate chip cookies. Well, maybe not nationally known, but among family, friends and her community, everyone knew my grandmother’s cookies!
I’ve always wanted to make cookies just like her, but with everything in me–I just can’t perfect them. My cookies taste fabulously, but always end up flat–no matter what I do. I can make my own cheese, butter, bread and everything in between–but not perfect cookies. Or Rice Krispy Treats! Seriously, what is wrong with me!
While it doesn’t bother my family–it bothers me. To help make them look bigger, I decided to make ice cream sandwiches out of them.
Perfect!
First you need to make your cookies. Here is a healthier version of chocolate chip cookies that we love.
2 1/4 cups fresh ground barley flour
1 tsp baking soda
1 tsp salt
2 sticks butter
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
½ bag chocolate chips (or more, depending on preference)
To make the barley flour, grind barley (I used pearled) on the pastry setting in your Wondermill Grinder.
Combine the first 3 ingredients in a medium bowl and set aside.
In a mixing bowl, cream the butter and sugars, and vanilla. Once they’re creamy, add the eggs, one at a time, and beat until combined.
Slowly add the dry ingredients to your mixer and mix until fully incorporated. Add in the chocolate chips.
Drop by rounded tablespoons, on a cookie sheet and bake for 8-10 minutes, at 375°.
Let the cookies cool completely, then sandwich two of them with softened ice cream and enjoy!
