GF Haagen Dazs Hipwich

In my quest to modify, redevelop, or create recipes that by all standards would be delicious - I took a few family favorites and combined & was ultimately coined a Hipwich. It's like a Chipwich but since it's gluten-free it's "hip" & my version is stuffed with Vanilla Haagen Dazs ice cream - but of course, you should select what would be yummy to your palette or guests. 




Mastering the chocolate chip gluten-free cookie is first & in our home, it was truly one of the first baked goods I needed to convert to an acceptable GF dessert. This is my daughter's favorite & I knew she would be brutally honest while critiquing my attempts in this process... so the baking began.

 As many of you know, baking can be a bit tricky as it's chemically sensitive (therefore proportion is important), but also, by removing the gluten from the recipe, the essential protein necessary for texture (such as elasticity) is extrapolated leaving baked items lacking in shape, firmness, and/or chewiness. Additionally, baked goods lacking gluten tend to be extremely dense & heavy.

 My mission was to not only to produce a delicious GF chocolate chip cookie, but one that maintained the integrity of flavor & texture that resembled my previous cookies (that contained gluten). After many pounds of butter & countless trays of cookies, here is the recipe my family enjoys the most... which I'm sure to modify as I discover new products to play with:-)

Oven: 350 degrees convection cook
Ingredients:

• (2) sticks or (1) cup Butter 
• 3/4 cup sugar 3/4 cup brown sugar 
• (4) eggs 3/4 teaspoon salt (I use kosher) 
• 3/4 teaspoon baking soda 
• 1/2 teaspoon xantham gum 
• (1) teaspoon pure vanilla extract 
• Flour as follows: 
• 3/4 cup Coconut Flour 
•  3/4 cup King Arthur GF Flour 
•  3/4 cup Gluten Free Pantry (or Pamela's) GF Flour 
• (1) bag semi-sweet morsels

Directions: I use my Kitchen Aid with Paddle attachment for the following but feel free to use hand-mixer or a regular old spoon.

• Combine all dry ingredients in a bowl & set aside 
• In standing mixer, cream butter & gradually add sugars 
• Add eggs one at a time incorporating after each 
• Add vanilla - Then add all dry ingredients *do not overmix* 
• Fold in chocolate morsels 
• Using either a cookie scoop or a tablespoon, place cookies on cookie sheet and bake for ~ 7-10 minutes 
• When cookie has achieved desired doneness, allow them to cool on a rack 

Hipwich Assembly: - After cookies are completely cooled & ice cream has softened just a tad, place heaping scoop inside of two cookies. I use parchment paper to wrap the Hipwich & then wrap it again in aluminum foil. Freeze immediately so the cookies remain in place. Bon Appetit!

Ciao ~ Maryanne

The Gluten-Free Italian

100% Gluten Free... 100% Made with Love