‘Extremely useful in the winter,’ said Mr Wonka, rushing on. ‘Hot ice cream warms you up no end in freezing weather….’
‘…an ice cream that would never melt, even in the hottest sun…’
I don’t know about you, but as an 8 year old reading Roald Dahl’s ‘Charlie and the Chocolate Factory’, I always wondered how Willy Wonka could’ve possibly made ‘hot’ AND ‘never-melting’ icecream. After 8 years, I think I’ve finally got the answer:
Icecream scoop cookies.
As a bonus I could say that these are vegan (if you use dairy free products) as they don’t contain any eggs but just as a ‘small’ note, these aren’t exactly the healthiest options in terms of vegan treats- not that my friend Ashley would care to be honest teehee. Needless to say these cookies are always a huge hit with my family, especially when I try them out with different colours and flavours.
In terms of its texture and what it tastes like, I would say that they resemble a short butter biscuit on the outside but once you get to the middle it’s quite soft as they’re pretty thick cookies. So I guess you get the best of both worlds in just one compact scoop.
Speaking of scoops, in order to make these cookies you need to get yourselves one of these fancy scoops which releases the contents when the press the sides. I got mine as a gift from my aunt who lives in America but they’re easily available online as well as baking supplies shops such as Lakeland.
INGREDIENTS- this is for a basic scoop cookie dough recipe
yields approx. 20 cookies
- 200g Dairy free butter
- 1/2 tsp vanilla paste/ 1 tsp vanilla extract
- 70g icing sugar
- 300g plain flour
- 100-150g dark chocolate chunks chopped (or chips) *
-I’ve baked these before by substituting 30g of the flour for cocoa, matcha, 쑥가루.
-*Feel free to add chopped oreos for cookies and cream scoop cookies, chocolate chunks/chips, flavouring and colourings
-You can also combine two different coloured batches to create a marbled effect
- Line two baking trays with baking paper and preheat your oven to 180C.
- Cream the dairy free butter in a medium sized bowl until light and fluffy using a handheld mixer OR if you’re like me and need to build some arm muscles… grab a wooden spoon.
- Mix in the icing sugar and vanilla paste. (If you’re adding food colouring or flavourings, I would recommend you to put it in at this point).
- Sift over your dry ingredients and then fold it in using a spatula. The dough will be VERY crumbly at first but be persistent until you get a very stiff dough. (I’ve seen people just using their hands to do this bit). Halfway through when there’s still traces of flour in your bowl, add your chopped chocolate and mix until it is all evenly distributed (you don’t want to be the one with the cookie that has the least chocolate in!).
- Now here comes the part where there’s some serious scooping business. Making sure that each one is compact, scoop out the mixture directly onto the lined trays leaving a few cm space between each one- they don’t spread that much.
- Bake them in your preheated oven for 14 mins until your kitchen smells literally like cookie heaven then leave them to cool on the trays for 15 minutes before transferring them to a wire rack.
I would say that these definitely look harder than they actually are to make. Even better, wrap them up in gift bags with a cute note and ribbon for the cherry on top of this sundae of cookies. I guarantee whoever receives them will be amazed at how closely they resemble this classic frozen treat!