Double Chocolate Chip Cookies + Ice Cream Sandwiches

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Double Chocolate Chip Cookies: These Double Chocolate Chip Cookies are chewy and perfectly chocolaty. Tasty on their own, but even tastier with Peanut Butter & Nutella Swirl Ice Cream sandwiched between! With only one bowl required, nothing should stand in the way between you and chocolaty happiness.

Double Chocolate Chip Cookies

Hello there! Who’s ready for cookies? Er, double chocolate chip cookies?

Annd, who’s ready for some ice cream sandwiches?? I hope you’ve raised your hand because I have both here for you this Thursday.

But first I have a confession to make. These cookies are extremely good. They’re easy to make (hello, one bowl!!) dense, chewy, chocolaty, so, soo good. BUT, you want to know where this recipe came from (cheeks growing bright with color…)? A children’s cookbook. Mmmhhmm.

Double Chocolate Chip Cookies

Let me explain.

Somewhere between 10-13 years ago my brother gifted me with a (children’s) cookbook. In this cookbook was a recipe for chocolate chip cookies as well as variations on the recipe, including a double chocolate version. So my ten or so year old self made them and they were so good that she has since included them as one of her favorite 2x chocolate cookie recipes. Other recipes for double chocolate chip cookies tend to include melting chocolate (I’m such a lazy baker…) and have the tendency to turn out crispy and more on the flat side – which is perfect if that’s what you love; I’m a thick and chewy girl myself. These, however, are super easy to make – no chocolate melting required – and turn out perfectly chocolaty and chewy every time.

The only changes I made to the original recipe were to omit mixing the dry ingredients separately, so you only have to use one bowl, and also adding a touch of instant coffee for enhanced chocolate flavor.

So, little did my brother know that when he gave me this cookbook it would provide a recipe still enjoyed 10+ years later. And little did you know, I bet, that such a good recipe could come from a children’s cookbook! And trust me, there is nothing childish about these cookies.

Double Chocolate Chip Cookie Ice Crfeam Sandwiches

There’s also nothing childish about the ice cream sandwiches these cookies turned into.
Last Thursday, I posted this peanut butter & Nutella swirl ice cream with the promise of a follow-up recipe for ice cream sandwiches. Now of course, you can use just about any ice cream you desire, but the peanut butter does compliment these cookies beautifully, IMO.

So in a way, I have given you TWO recipes today (you can thank me later). These cookies are delicious on their own, but are also delicious with ice cream sandwiched between for a special summer treat.

Enjoy and Cottura Felice!

Double Chocolate Chip Cookies + Ice Cream Sandwiches
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    Double Chocolate Chip Cookies
  • ½ C. (2 sticks) unsalted butter, softened
  • ½ C. packed light brown sugar
  • ¼ C. white sugar
  • ½ tsp. vanilla extract
  • 2 large eggs
  • 1 ½ C. all-purpose flour
  • ½ C. unsweetened cocoa powder
  • 1 tsp. instant coffee granules (or espresso powder), optional
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 C. semi-sweet chocolate chips (or you can use a mix of semi-sweet and bittersweet - yum!)
  • Ice Cream Sandwiches
  • 20 Double Chocolate Chip Cookies
  • Peanut Butter Ice Cream with Nutella Swirl (recipe below)


    For the Cookies:
  1. Preheat oven to 350° F. and line a cookie sheet with parchment paper or a silpat baking mat.
  2. In a large mixing bowl and using a handheld mixer, cream together first 4 ingredients until smooth, light, and creamy.
  3. Add eggs and mix until just combined.
  4. Add in flour, cocoa powder, instant coffee, baking soda, and salt, and mix until just combined - do not overmix!
  5. Use a rubber spatula to fold in chocolate chips.
  6. Place in heaping 2 tablespoonful mounds on the prepared cookie sheet, spacing about 1 in. apart. (If you want larger cookies for ice cream sandwiches, you might up the amount of dough to about 1/4 C.)
  7. Bake for 10-12 minutes, or until cookies are just set.
  8. Transfer pan to a wire rack to allow cookies to cool.
  9. Ice Cream Sandwich Assembly:
  10. Place the cooled cookies in freezer for about 20 minutes. (About half way through, bring the ice cream out to soften slightly.)
  11. Once cookies are done in the freezer, place 1 scoop of ice cream on the flat side of a cookie and top with another cookie, flat side down, pressing down lightly.
  12. Repeat with remaining cookies and serve immediately!
  13. Yield: about 20-24 cookies and 10-12 sandwiches (half that amount if you make larger cookies)


Peanut Butter Nutella Swirl Ice Cream

Ingredients: 2 C. (1 pint) heavy whipping cream | 1 (14 oz) can sweetened condensed milk | 1 tbsp. vanilla extract | ⅔ C. creamy peanut butter | ½ C. chocolate hazelnut spread (Nutella) |

Instructions: In the bowl of a mixer fitted with the whisk attachment, whisk heavy whipping cream until stiff peaks form. In a large mixing bowl, stir together sweetened condensed milk and peanut butter. Add in vanilla and stir until combined. Fold in whipped cream until thoroughly combined. Pour half of ice cream mixture into a freezer safe container (I use a loaf pan), then dollop half of the Nutella across the top (I did three dollops). Pour in remaining ice cream mixture, then add remaining ½ of Nutella in 2-3 dollops. Use a table knife to swirl the Nutella through the ice cream. Cover and freeze for 6-8 hours, or until firm.


Recipe adapted from an American Girl cookbook (yes, really!). :P


Monster Cookie Brownie Bars

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Monster Cookie Brownie Bars: Gooey brownies sandwiched between two layers of monster cookie make for a delicious and comforting dessert/snack. Easy and quick to make, you’ll have these bars in your mouth with little effort involved – total. win.

Monster Cookie Brownie Bars | Sempre Dolce

Hi! I’m back.

I must confess that when taking a break from the blog over the holidays (and a little beyond), I didn’t expect to be gone this long! But life gets busy sometimes, you know?

Actually, what happened was the holidays (= busy), preparing for vacation, vacation, and then after that it’s a bit hard to get back in the swing of things.

So here I am near the end of January (which also means the end of most resolutions, right? Or is that Febraury?) with some photos from our time in the Rocky Mountains and… these Monster Cookie Brownie Bars for you to try (like I said, resolutions end in January, right??).

Idaho Springs, Colorado | Sempre DolceGranby, Colorado | Sempre DolceGranby, Colorado | Sempre DolceGranby, Colorado | Sempre Dolce

My family stayed in a cabin situated on top of a quiet hill near the Winter Park area of Colorado which featured the most gorgeous views. All in all we had a pretty great time, although nothing compared to the time my niece’s had – it was so fun to watch them experience some firsts in winter activities. :)

The Perk Coffee Company Winter Park CO | Sempre DolceGranby, Colorado | Sempre DolceGranby, Colorado | Sempre Dolce

OK, so about these bars. These monster cookies have been a family favorite and one of my personal favorites period (thanks, Sally!). So why not combine them with another one of my favorite desserts?

These bars are easy to make and I don’t think I need to say much about the yum factor. I mean, monster cookies + gooey brownies just kind of speaks for itself.

Monster Cookie Brownie Bars | Sempre Dolce

This recipe is easy to put together as the cookies are a one bowl affair and you can use a box mix for the brownies. I don’t usually go in for boxed mixes, but we had one around the house that needed to be used and since the brownies were going to be sandwiched between peanut butter cookie goodness, I used it to make life easier. And really, in this case you couldn’t tell – #winwin. But feel free to make them from scratch too!  Either way, they’re going to be soo good.

Monster Cookie Brownie Bars | Sempre Dolce

Cottura Felice!

Monster Cookie Brownie Bars
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  • 3/4 C. (1 ½ sticks) unsalted butter, softened
  • 3/4 C. light brown sugar, packed
  • ¼ C. + 2 tbsp. granulated sugar
  • 1 C. + 2 tbsp. creamy peanut butter
  • 2 large eggs
  • 1 ½ tsp. vanilla extract
  • 3/4 tsp. baking soda
  • 1 ¾ C. + 2 tbsp. all-purpose flour
  • ¾ C. quick oats
  • 1 1/2 C. M&Ms
  • 3/4 C. semi-sweet chocolate chips
  • 1 box brownie mix (I used Ghiradelli’s Double Chocolate Brownie mix) or your favorite recipe (see note below!)


  1. Preheat oven to 350° F.
  2. Line a 9x13” baking dish with parchment paper, and spray with cooking spray.
  3. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand-held mixer and large mixing bowl, cream the butter and sugars together on medium speed until combined, about 2-3 minutes.
  5. Add peanut butter, eggs, and vanilla, mixing to combine and scraping down sides of bowl as needed.
  6. With the mixer on low speed, mix in baking soda and flour, mixing until just combined.
  7. With a rubber spatula, fold in quick oats, M&Ms, and chocolate chips.
  8. Set aside.
  9. Prepare brownie batter according to recipe directions.
  10. Press half of cookie dough evenly in the bottom of the pan.
  11. Pour brownie batter on top and then crumble remaining cookie dough evenly over brownie batter.
  12. Bake for 47-55 minutes, or until a toothpick comes out with moist crumbs when inserted. Cover the bars with foil if you notice the cookie top getting brown early (you might check around 30-40 min).
  13. Remove from oven and place on a cooling rack. Let cool almost completely before removing and serving.


Make sure the brownie recipe you use yields a 9x13" pan of brownies.


Monster Cookies adapted from Sally’s Baking Addiction


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Classic Scottish Shortbread

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Classic Scottish Shortbread (aka Great Grandpa Taylor’s Shortbread): Buttery. Crunchy. Classic. So good. This shortbread is all that and more! A family recipe, authentically Scottish, and easy to make, you need this shortbread in your life ASAP. :) 

Classic Scottish Shortbread |

Welp, we’re 2 days away. How do you feel?

I must confess to trying ward off the Christmas blues. And our tree is not helping any. You know what the pathetic thing looks like right now? It looks like Christmas was two months ago. Not only is it droopy, but the branches are so dry and bristle that if a spark were to fly out from the fireplace and hit it, the whole tree would probably burst into flames! I don’t know what we did to it, but it’s been the biggest disappointment of this Christmas season. :(

So not only do I have the stores fighting against keeping the Christmas spirit alive – empty shelves, Christmas items condensed into one space, the arrival of Valentine’s and spring stuff – but our tree as well!

So. Sad.

If I could go out and buy a new tree right now I would.

Ok, so last post I talked about favorite Christmas movies and then mentioned that in today’s post we would discuss music – you game? Here ya go:

Favorite Christmas Work: Handel’s “Messiah” (this recording is my favorite)

Favorite Christmas Composers (i.e. composers whose music best imparts the spirit of Christmas): John Rutter, Michael W. Smith, and Alan Silvestri (check out these albums here, here, here, & here)

Random Favorites:

…and I could go on and on, but I hope you get something from this sampler! What is some of your favorite Christmas music? :)

Since we’re on the subject of favorites, we need to talk about this shortbread. This shortbread is a family favorite and that’s because not only is it a family recipe, but it’s authentically Scottish.


Classic Scottish Shortbread |

My mom is part Spanish and part Scottish, so I don’t even need to tell you which side of the family this recipe came from… ;)

I’ve shared this recipe in many forms, but now I’m giving you the original un-altered version. It’s buttery (but not too buttery), easy to make, perfect for gifting, has the perfect amount of crunch, and yum, yummy!

Classic Scottish Shortbread |

Enjoy, Merry Christmas, Happy New Year, and Cottura felice!

P.S. I’m going to be a little absent from the blog (or at least not posting as much) for the next few weeks to enjoy some baking, family time, and playing travel agent – I hope everyone has a fun and safe holiday!

Classic Scottish Shortbread
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  • 6 C. all-purpose flour
  • 1 C. granulated sugar
  • 2 C. (4 sticks/1 lb) butter softened and cut into 1 tbsp. slices
  • 6 egg yolks


  1. In a large mixing bowl, stir together flour and sugar.
  2. With your hands, knead butter into flour mixture until well blended, about 5 minutes. It will be done when dough forms a moist crumb and there are no visible chunks of butter.
  3. Using your hands, mix in egg yolks. Start with three, mix, and form a small ball. If the dough is too dry and falls apart, add another yolk - you should need no more than 6 yolks total. Also keep in mind that this is a very crumbly dough in general, but it should still hold together when you squeeze some together in your hand.
  4. Preheat oven to 350° F.
  5. Divide dough into 7 tennis ball-sized balls.
  6. On a floured surface, pat each dough ball into a round ½ in. thick and about 5 ½ in. in diameter. You can also use a rolling pin if needed.
  7. Place cookies on an un-greased baking sheet and you can either bake them whole, press in designs with cookies (however, don’t press all the way through), or cut into 8 little triangles.
  8. Sprinkle with decorator’s sugar, if desired (you might need to press it slightly into the round so that it’ll stick better :).
  9. Bake at 350° F. for 15 min, then turn the temperature down to 300° F. and bake for 20-30 minutes, or until firm and light brown. The shortbread should not be golden brown or they will be overcooked (please don't use my photos for reference as you can see my cookies were, um, slightly overdone...).
  10. Remove from oven and let cool slightly on pan before transferring to a wire rack to finish cooling.


You can also cut out shapes and ice these (like gingerbread), if you desire - just make sure the cookies are completely cool before icing. :)



Chocolate Gingerbread Skillet Cookie

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Chocolate Gingerbread Skillet Cookie: This gingerbread skillet cookie if full of spice and chocolate(!). Easy to make and featuring little bites of crystallized ginger inside and extra melty chocolate chips on top, you won’t want to pass on this treat!  

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

I’m in a complete state of writer’s block right now. Like, I’m literally just staring at the computer screen without much going through the brain. To help myself out, why don’t we talk Christmas favorites? So… what movies do you like to watch?

Here are my family’s Christmas essentials:

Some others to check out:

That pretty much covers it – next time we’ll talk music (woot, woot!). What are some of your favorite Christmas movies?

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Well, here we are, six days away from Christmas and I have another skillet cookie for you. Skillet cookies are a good way to enjoy cookies without having to make batches of them, which is great if you’re short on time – or even if you’re not! Also good if you don’t want a dozen of temptations lying around… just sayin.

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

This recipe is adapted from Martha Stewart’s Chewy Chocolate Gingerbread Cookies. They are delicious in their original form (my sister usually makes them every Christmas season), so I thought it would be fun to transform into a skillet version.

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Again, skillet cookies need to be eaten warm – this is super tasty with a dollop of whipped cream on top (on each slice that is – that little dollop on top of the whole cookie? Purely for aesthetic purposes…).

Something to note on the recipe is that it yields a thinner skillet cookie. So if you would prefer a thicker one, I would suggest doubling the recipe (or 1 ½ it).

Chocolate Gingerbread Skillet Cookie | Sempre-Dolce.Com

Cottura felice!

Chocolate Gingerbread Skillet Cookie
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  • 1 tbsp. crystallized ginger
  • 1 1/2 C. + 1 tbsp. all-purpose flour
  • 1 1/4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 tbsp. unsweetened Dutch-process cocoa powder
  • 1/c C. (1 stick) unsalted butter
  • 1/2 C. dark brown sugar, packed
  • 1/4 C. molasses
  • 1 tsp. baking soda
  • 1/4 C. granulated sugar
  • 1 C. semi-sweet chocolate chips
  • ¾ C. semi-sweet chocolate chips for topping
  • decorator’s sugar, optional


  1. Preheat oven to 325° F.
  2. In a food chopper (or small food processor), pulse crystallized ginger until it is broken into slightly smaller pieces.
  3. In a medium-sized bowl, whisk together the flour, both gingers, cinnamon, cloves, nutmeg, and cocoa powder.
  4. In a large mixing bowl, beat butter for 2 minutes then scrape sides of bowl with a rubber spatula.
  5. Add brown sugar and beat until combined.
  6. Add molasses and beat until combined. Scrape sides of bowl.
  7. In a small bowl, dissolve baking soda in 1 1/2 tsp. VERY HOT water.
  8. Add half of flour mixture to to butter mixture and beat briefly to combine.
  9. Beat in baking soda mixture and then remaining flour mixture.
  10. Stir in the 1 C. chocolate chips.
  11. Pat dough evenly into a 10 in. cast iron skillet (alternatively you can use a 9-10 in. lightly greased cake pan).
  12. Sprinkle ¾ C. chocolate chips and decorator’s sugar (if desired) on top.
  13. Bake for 20-21 minutes, until firm and a toothpick come out clean when inserted.
  14. Serve warm.

Adapted from Martha Stewart