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Nutrition Facts
Serving Size 168 g
(Approx. 12 Servings)
Amount Per Serving
Calories 680 Calories From Fat 350
% Daily Value*
Total Fat 39 g 60%
Saturated Fat 20 g 100%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 580 mg 24%
Total Carbohydrate 66 g 22%
Dietary Fiber 2 g 8%
Sugars 28 g
Protein 8 g
Vitamin A 330% Iron 20%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chocolate Chunk Cookie & Bourbon Ice Cream Sandwiches

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
12  People


Recipe makes 12 Servings

1 cup(s) Nutiva Red Palm and Coconut Shortening
4 Oz unsalted butter, softened at room temperature
2 Tsp vanilla extract
1 cup(s) granulated sugar
1/2 cup(s) brown sugar
3 large eggs
3 1/2 cup(s) H-E-B Organics Unbleached All Purpose Flour
2 Tsp kosher salt
3 Tsp baking powder
1 Tsp baking soda
11 1/2 Oz chocolate chunks
1 Pt H‑E‑B Select Ingredients Creamy Creations Bourbon Caramel, plus more as needed
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Preheat oven to 375°F.
In a stand mixer with paddle attachment, cream together shortening, butter, vanilla, and sugars. Mix for 5 to 7 minutes on higher speed until mixture is slightly fluffy.
Lower mixer speed and add eggs one at a time allowing to fully incorporate before adding each additional egg. Let mixer run on lower speed. Meanwhile, prep dry ingredients.
In a bowl, combine flour, salt, baking powder and baking soda. Stir to combine.
While mixer runs on low, add dry ingredients approximately 1/2 a cup at a time allowing batter to absorb each addition of flour before adding more until flour is fully incorporated.
Add chocolate chunks and run mixer long enough to spread chocolate evenly through cookie dough.
Using a 4 oz. scoop or larger spoon, scoop out cookies onto a sheet pan lined with parchment paper. Work in batches as only about 6 cookies will fit per pan.
Bake for 18 to 22 minutes or until cookies are just barely starting to brown. Repeat with each batch, allow to cool completely.
For making sandwiches, scoop ice cream onto flat sides of cookies and top with another cookie and press to move ice cream to edges of each cookie.
Place sandwiches on a sheet pan and freeze for at least 30 minutes to 1 hour.


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