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Homemade Chipwiches
  • For the Cookies:
  • 4 ounces unsalted butter, softened to about 65°F/18°C (about 8 tablespoons; 115g)
  • 4 1/2 ounces light brown sugar (about 1/2 cup, firmly packed; 125g)
  • 1/2 ounce malted milk powder, such as Carnation or Hoosier Hill Farms (about 2 tablespoons; 14g)
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 3/4 teaspoon baking soda
  • Pinch nutmeg
  • 6 1/2 ounces all-purpose flour, such as Gold Medal (about 1 1/2 cups minus 1 tablespoon; 185g)
  • 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
  • 4 ounces milk, any percentage will do (about 1/2 cup; 115g)
  • 2 ounces bittersweet mini chocolate chips, (about 1/4 cup; 55g), plus more for garnishing
  • For the Filling:
  • 1 recipe Homemade Klondike Bar Filling, prepared and frozen as directed
  • Or 1 recipe Fior di Latte Gelato (eggless)
  • Or about 1 quart of commercial vanilla ice cream
  • Additional mini chips, as needed
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