ISO: Hardy Chocolate Chip Cookie Recipe for Ice Cream Sandwiches!
SO and I are hosting a neighborly cook out this saturday with our new toy, The BBQ Chef Texas Grill!!!
We have most of the menu all set, except I want to make ice cream sandwiches (I'll make the cookies Thursday and then stuff them friday, wrap them in cling film and freeze overnight) The thing is, I need a hardy (But good!!) Chocolate Chip Cookie recipe in order to make the sandwiches. I'm afraid that Alton's and Toll Houses are a bit too delicate.
Thanks so much everyone for your advice on the cookies. We had our BBQ this weekend and it was a HIT (P. will post details and photos about that later! :))
As for the cookies, here’s how it all shook out.
We were expecting about 25 people for this cookout, so I needed to make quite a few cookies. I decided to go with the CI recipe because I’ve had great success with their recipes before and it really sounded like it would work for me. This website gives ALL the description about them...
The recipe made about half of the cookies I would need. So I knew I needed to double the recipe... However, I am still a baking novice. So I admit, side by side, I made two batches of the cookie dough because I afraid that true ‘doubling’ would not work. The odd thing was, doing each step at the same time the same exact way, lead to slight different doughs. As you can see on the right, the dough there was darker and a bit more grainy!!
Once I had my dough, I then went to go make the cookies. For some reason, I thought this recipe might SPREAD. I was afraid that the instructions would leave me with MAMOTH cookies, I just wanted regular cookies, so I used a small cookie scoop to make the first batch...
And when I took them out, they didn’t SPREAD at all... instead I ended up with small cookies (Each square on my place matt is about an inch... so you can see how small these came out!)
Also, already I notices these cookies were VERY dense. They actually weren’t chewy at all.... Perhaps it was because I used really RICH dark sugar. Either way, I decided to go on ahead and make the another batch using CI’s instruction of taking a 1⁄4 cup scoop and tearing it in half...
And when they were done, they were the PERFECT size...Also I really liked the effect the tear left on the cookie over the standard cookie dome from the cookie scoop
With the cookie baking done, I popped them into the freezer overnight as suggested... Then the following night, began prepping for the sammich making..
The great thing about CI’s technique of cookie tearing was that you got perfectly matched cookie pairs.
All I really had to do is put a dab of Ice Cream on it (I used Breyers Vanilla, Chocolate and Strawberry.)
And then make the sandwich!
And wrap them up for later...
I placed them DEEP in the back of my freezer and the next day, they were all one solid mass. However, the cookie was not as hard as I feared. Nor was the sandwich overly messy! It was the perfect bite sized ice cream treat. Folks loved them and there surprisingly was a lot of demand for Strawberry! :)
So thanks again guys! This did take time, but overall was very easy! I’ll defiantly do them again, but with perhaps a chewy cookie recipe like Altons’s afterall... :)
Glad it worked out for you. Good play by play in pictures. One thing that might make a difference in getting a chewy cookie...the CI recipe is confusing here but after you rip them in half, you're supposed to stack the two halves on top of each other (so both ripped ends face up) kind of like a snowman. That'll make your cookie twice the size as the ones you made but just right for the baking time. If you use half as you did, bake them less (maybe start 9-11 minutes and check). They should be slightly undercooked when you pull them out of the oven because they'll continue to cook after you pull them out and let them sit. That should make the chewy. I've been tempted to roll the edges in mini-chocolate chips before refreezing, kind of like the cookiewiches of the 80's but haven't done it yet.
You could also try this recipe from Feb. Gourmet. Delish and pretty sturdy:
Granola Chocolate Chip Cookies
1 c AP flour
1/2 t b-soda
1/2 t salt
1 stick unsalted softened butter
1/3 c. sugar
1/2 t vanilla
1 large egg
1 c. granola (cut up large clusters)
3/4 c. semisweet chips
cream wet ingredients and sugar with an electric mixer
in separate bowl, whisk dry ingredients (excluding granola) and add slowly to wet
stir in granola and chips
bake at 375
Patience Grasshopper. That info will come soon. After seasoning the grates with shortening and getting the grill up to 600 degrees, we attempted pizza first. But the dough was not wet enough and the grill too hot and it turned the bottom of the crusts to pure carbon though the rest of it was yummy. We'll try again shortly with a good friend who has done this before. Next was Santa Maria Tri-tip bought pre-marinated from Trader Joe's. Seared it all around then moved it off the heat until the internal temp came up to 135. It was perfect.
We'll be playing with it more in the coming weeks including more tri-tip and we'll report back.
here's a paraphrase:
Cook's Illustrated oversized Thick & Chewy choc. chip cookies
about 18 large cookies
2 cups + 2tbl all purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbl (1.5 sticks) unsalted butter - melt & cool it until warm
1 cup packed lt or dk brown sugar
1/2 cup granulated sugar
1 lg eff + 1 egg yolk
2 tsps vanilla extract
1-1.5 cups semisweet chocolate chips
. heat oven to 325 degrees and have racks on upper & lower middle positions. put parchment paper on 2 oversized cookie sheets (or do it in batches with smaller cookie sheets)
. whisk together flour, salt & baking soda in medium size bowl. set aside
. mix butter & sugars until thoroughly blended by hand or with electric mixer. beat in egg, egg yolk and vanilla until combined.
.add flour, salt & baking soda mixture to butter, sugar, egg & vanilla mixture and beat at low speed until just combined. stir in chips to taste.
.roll scant 1/4 cup dough into ball. if you want an uneven surface on cookies, hold dough ball with fingers of 2 hands & pull into 2 equal halves. rotate halves 90 degrees and join 2 smooth sides together forming a ball with jagged edges. put ball on cookie sheet leaving 2.5 inches between each ball.
.bake about 15 - 18 minutes, switching sheets halfway through reversing sheets front to back and top to bottom. cookies should be light golden brown and outer edges should start to harden, but centers are soft & puffy. cool cookies on cookie sheets. when cool, peel from parchment.
you can add nuts and/or coconut as variations along with chips.
cooks illustrated says it's the melted butter & extra yolk that make them soft.
I actually made ice cream sandwiches a couple of weeks ago. I used the chewy chocolate chip cookie recipe from Cook's Illustrated Best Recipe cookbook. Worked out great. In fact, I made them a little smaller than the recipe called for so that people could have more than one and not feel too guilty. Freeze the cookies after you make them, and then put slightly softened ice cream or gelato inside and refreeze the sandwiches until you're ready.
here's what I learned messing around with the toll house recipe on the bag this summer...and making ice cream sandwiches with them
basic baking tip, use butter for a crispier cookie
try peanut oil (or other veg shortening, I imagine) for a softer cookie, but add more flour or they'll spread out like crazy. do a test cookie in the over, and adjust your flour accordingly...
I found more flour was the key to getting a thicker firmer cookie for ice cream sandwiches.
Boy were THEY good. I did bite-sized ones because they're pretty rich with all that homemade stuff...