[my best treasured secret…] Dark chocolate chip vanilla ice cream sandwiches


I know it’s been a while since I uploaded the last post! But time is flying I was traveling again (visited amazing Canada) and now I am on my last steps of my final degree. To keep my motivation high, especially after a long day at uni, I brought my favourite treats from Canada with me! Besides from tons of new stuff I brought abroad, including clothes and books, I brought as well a lot of baking ingredients like marshmallows, rice crispies (stay tuned for an amazing recipe very soon!), graham crackers, peanut butter and my favourite chocolate (Ghirardelli)! Unfortunately the airport has its luggage assignations so I had to limit my shopping 😉


Today I finally reveal my secret recipe for my favourite dark chocolate chip cookies! These cookies are crispy on the outside and super chewy inside! And I never ever had a cookie with such a rich chocolate taste before! Everytime I baked these, they turn out perfectly! Best birthday present, dessert, sweet snack or small present ever, I promise! But today I show you more than just my favourite cookie recipe! Finally the summer has arrived in germany! Time for mild summer nights, barbecues and refreshing snacks like sorbets, semifreddos and of course ice cream!!

Imagine these chocolate cookies are filled with ice cream! And of course not ordinary plain ice cream… I am talking about homemade mascarpone vanilla ice cream! Very creamy texture with a rich vanilla taste! Chocolate and vanilla is just an all-time favourite combo! The crispy chocolate cookie with the taste of dark chocolate is the perfect complement to the sweet and creamy ice cream –> great combination of two intensive flavors! And by the way, these cookies turn out even better when you take your favourite chocolate for baking (I used my Ghirardelli storage!).

cookies teller

Of course you can substitute the dark chocolate cookies also with normal chocolate chip cookies (my favroite recipe here).

By the way now my Ghirardelli storage is used up again:(

Dark chocolate chip vanilla ice cream sandwiches

for the cookies:
30 g butter
225 g good quality dark chocolate
2 eggs
175 g white sugar
1 tbsp. vanilla extract
30 g flour
0,5 tablespoon baking powder
pinch of salt
pinch of nutmeg
160 g any chocolate chips

for the ice cream:
400g heavy cream
250 g mascarpone
3 egg yolks
1 vanilla bean
90 g white sugar
3 tbsp. vanilla sugar
optional: 1 tbsp. vanilla extract


  1. For the cookies: In a bowl whisk together flour, salt, nutmeg and baking powder.
  2. Melt butter and dark chocolate and let it cool. In another bowl mix sugar, vanilla extract and add the eggs one after another.
  3. Now add the melted ingredients to the butter-sugar mix and mix well together. With a wooden spoon add the dry ingredients and mix until just incorporated. Now add chocolate chips. Refrigerate dough for at least 2 hours (and up to 2 days).
  4. Preheat oven to 175°C and prepare baking sheets. Form small balls of dough and put them on prepared baking sheets. Bake the cookies for 12-14 minutes. After baking let them cool on the cookie sheets for 10 minutes (!) before moving them to a wire rack to let them cool completely.
  5. For the ice vanilla ice cream: Mix together the egg yolks with the heavy cream, then add pulp of vanilla bean and vanilla sugar (if you want a really vanilla taste, add vanilla extract as well). Add sugar and in the end the mascarpone. Put mixture into a ice cream maker and blend for 20-30 minutes, then freeze in completely in a large plastic box, try to just cover the bottom of the box (about 2 cm thick!). If you don’t have an ice cream maker just pour mixture into a large plastic box and freeze in for at leat 5 hours.
  6. Take the ice cream and with a round shaped cookie cutter or a sharpe knife cut out round shapes. Place the piece ice cream on one cookie and top with another one (for a cookie tower just take less ice cream and bigger cookies! Enjoy with fresh fruit!


Have fun baking and enjoy the summer!



[After years and recipes, finally] Best Chocolate chip cookies

Here it is: The perfect chocolate chip cookies recipe! It took me so many tries to find the perfect recipe! My friends and family had do eat tons of cookies (and now they are so happy that I finally found the best recipe and can take a cookie baking break)!


For me the perfect chocolate chip cookie is both: Crispy outside with a chewy and gooey center, a slight taste of butter and vanilla and of course (any kind of) chocolate.
It took me long to finally find the perfect recipe and I would like to share it with you. Moreover there are a few tips and tricks when baking chocolate chip Cookies:
  • All ingredients must be nearly the same temperature (just take butter and eggs 30 minutes earlier of the fridge).
  • Beat butter and sugar very creamy (at least 5 minutes!).
  • An egg is essential + an egg york. The egg york is perfect for combining the ingredients to make the batter smooth and shiny.
  • Magic ingredient: cornstarch (don’t underrate the power of this sweetener; it is an important ingredient for the texture of the cookies).
  • Take a good quality vanilla extract (this is not the same as vanilla sugar!). Vanilla extract is liquid and very strong in taste. Best ones are Tahiti and Madagascar vanilla.
  • Whisk together the dry ingredients (salt, baking soda, flour) in an extra bowl and slowly add them to the butter-sugar-egg-mix by hand! Don’t over mix (because then the gluten in the flour will start to react and makes the batter sticky and your cookies won’t turn in crispy cookies). Take the right amount of baking soda. Too much will change the taste and to less will make your cookies too flat.
  • Also add the chocolate chips by hand. Please take high quality chocolate chips. You can taste the difference! If you don’t find good quality chocolate chips, just take your favorite chocolate and cut it into chunks.
  • Freeze the batter for at least 12 hours and up to 2 days. The freezing will strengthen the aroma and makes the cookies less flat. After freezing take an ice scoop spoon (or normal spoon) and form small balls. Keep distance between the balls.
  • Baking time! This one depends on your oven. The oven should be very well heated, but not too hot. 175°C is the perfect temperature because the sugar will just start to caramelize. I put the baking tray in the lower part of my oven and baked them for exact 9 minutes. After baking leave them on the sheet for 10-15 minutes, the cookies will continue baking on the hot tray! Then remove them to let them cool completely on a wire rack.
  • Don’t store them in a plastic box! You don’t want soft cake-like cookies! Put them into glass box or a tin.



It’s a very classical recipe and can be baked in many variations! You can make the original version with chocolate chips. But this time I took chocolate marzipan and white chocolate chunks!

So here is it:

Chocolate chip cookies

170 g butter
1 egg
1 egg york
1 tablespoon baking
soda pinch of salt
280 g flour
100 g white sugar
100 g brown sugar
1 tablespoon vanilla
1 tablespoon cornstarch
220 g any chocolate Chips (I took 100 g white chocolate chips  and 125 g chocolate marzipan)


  1. In a bowl whisk together flour, salt and baking soda. Melt the butter and let it cool.
  2. In another bowl mix together both sugars and the melted butter. Add egg and egg york one after another. Now add cornstarch and vanilla.
  3. With a wooden spoon mix the dry and wet ingredients together until just incorporated. Now add chocolate chips or any other candy chunks (l took chocolate marzipan chunks). Refrigerate dough for at least 12 hours (and up to 2 days).
  4. Preheat oven to 175°C and prepare baking sheets. Form small balls of dough and put them on prepared baking sheets. Bake the cookies for 9-10 minutes. After baking let them cool on the cookie sheets for 10 minutes before moving them to a wire rack to let them cool completely. (adapted from Sally Baking Addiction)




Have fun baking!