- 2 3/4 cups flour
- 2 sticks unsalted butter
- 1 1/2 cup brown cane sugar
- 1/4 cup cane sugar
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 jumbo egg
- 1 jumbo egg yolk
- 1 tbsp vanilla extract
- 10 oz. semi-sweet chocolate chunks
- 1 scoop Alec’s ice cream
- Set out butter to warm to room temp.
- Sift together flour, baking powder, baking soda, and salt.
- Whisk egg and egg yolk to combine.
- Cream butter and sugars on medium for around 3-5 minutes until soft peaks form.
- Add egg yolk and vanilla and mix on low until just combined.
- Fold in sifted dry ingredients in two parts on medium-low until just combined.
- Add chocolate chunks and pulse about 10 times until distributed in dough
- Place in bowl and cover, refrigerate for at least 30 minutes to chill.
- Preheat oven to 325 on convection bake.
- Line baking sheet with parchment paper.
- Place rolled balls of cookie dough on baking sheet.
- Bake for 12-14 minutes until golden brown.
- After removing from oven, let sit on pan for 3 minutes
- Remove from baking sheet and place cookies on cooling rack until ready to eat
- Add some Alec’s Ice Cream and enjoy!
This recipe was provided by Alec Jaffe, founder and CEO of Alec’s Ice Cream. Alec’s had a lifelong passion for making ice cream. He began making it as a profession after graduating from college. He was in the supermarket and noticed the lack of organic ice creams made with clean ingredients. All of Alec’s is made in his own ice cream factory in Sonoma County, which is just miles away from the pasture raised dairy farms he sources from.