The Perfect Summer Treat

by Michal Levison on June 22, 2015

Happy Summer!!! Yesterday was Father’s Day as well as the Summer Solstice. I don’t know where you were, but the weather here seemed to smile down just in time for our BBQ. The morning looked ominous and a monsoon hit us in the early evening, but between 10am and 5pm the sun was shining its glorious rays down on us,

I made the desserts for our feast and took everyone into consideration – pie and cookies! My father-in-law LOOOOOOOOVES two pies: strawberry rhubarb and triple berry. So, naturally, I made a triple berry rhubarb pie! OK, he also loves Pecan Pie, but I wasn’t going to throw that into the mix. I also made salted chocolate chunk cookies, cuz who doesn’t love those?!?

Now, the cookies were great on their own. I tweaked my usual recipe by adding even more chocolate and salt and the results were scrumptious. How do you top a great cookie? Add ice cream! When you combine a scrumptious cookie with an insanely great ice cream, it’s a match made in heaven. My current favorite ice cream is Three Twins Milk Coffee. I have definitely polished off a pint in one sitting…and I dont’ even love ice cream that much! THAT is how gooooooooood this ice cream really is.

Want to make this today? It’s super easy! The cookies don’t take too long to make. Within 30 minutes, you can have your first batch of yummy ice cream sandwiches.



Salted Chocolate Chunk Cookies

  • 1 cup (2 sticks) unsalted butter, at room temperature OR 1 cup coconut oil (if you’re making parve cookies)
  • 1/2 cup raw sugar (I like Raw Cane sugar, but you can use any granulated sugar)
  • 1 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon baking soda
  • Heaping 1/2 teaspoon flaky sea salt
  • 3 1/2 cups all-purpose flour
  • 16 ounces chocolate, cut into rough chunks with a serrated knife (use any chocolate you like from milk to dark, each will give you a slightly different flavor; you can also use chocolate chips)
  • Flaky sea salt, to sprinkle on top


Yield: 50 small cookies

Heat oven to 350 degrees F and line two baking sheets with parchment paper. I like to prep two sheets so I can have one in the oven while I measure out the cookies onto the second.



In the bowl of a standing mixer, cream the butter and sugars together light and fluffy. Add the eggs and vanilla, beating until mixed in. Beat in salt and baking soda until incorporated. Add the flour on a low speed until just mixed. Fold in the chocolate with a spatula.

Using an ice cream scoop (I used a medium size), portion out the dough onto the prepared sheets. Sprinkle each cookie with a few flakes of sea salt. Flatten the cookies a bit using the bottom of a cup. Bake for about 10 minutes, or until the cookies turn a bit golden and start to harden. Quickly remove from the oven and move them to a cooling rack. Watch them closely! They can very easily burn.

If you always want to have cookies on hand, you can prep the dough and freeze it. I like to portion the dough out into the scoops, freeze it until it’s hard and store the little pucks in a freezer bag. That way, whenever you want some fresh cookies, you can pop them in the oven! You can have cookies on demand…


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