We’ve been stuffing our faces with a scoop of my cinnamon ice cream smashed between my spicy chocolate cookies lately. I tried turning them into 2-bite cookies (by rolling them into ½” balls and decreasing the baking time) to help with portion control, but I can’t quite help but take a bite every time I walk by the freezer. I’m convinced the world is off-kilter when one lonely bite of a cookie remains uneaten. We decided our lives were incomplete without a mint version, so I tweaked the cookies to become a better version of themselves: a real punch in the face of chocolate, sans spiciness. I used store-bought mint chip ice cream for the smashing because there are so many great brands of ice cream at the market these days made from real (read: no green dye) ingredients. I’m headed home to Texas for a quick weekend trip. If I don’t die for utter heat exhaustion, I’ll be back next week with a new drunken cookie recipe. Yep, you read that right.
