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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!!!

http://www.members.aol.com/pmgon/Chow...

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.

Any ideas?

TIA!! :)

--Dommy!

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  1. 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...

    1. 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.

      2 Replies
      1. re: wurstle

        That's a great recipe for ice cream cookie. I used the recipe for big cookies and made them a little smaller, too. They're always a big hit.

        1. re: chowser

          Agreed, that CI chewy CCC recipe is a winner.

      2. 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.

        1 Reply
        1. re: wurstle

          I agree! I thought I made pretty good chocolate chip cookies before, but the CI recipe- wow!

        2. forget the cookie... I want to talk about that grill! So you ended up splurging for it, eh? How are you liking it? What have you/are you cooking on it first?

          3 Replies
          1. re: adamclyde

            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.

            Take Care

            - P.

            1. re: Mattapoisett in LA

              patience not one of my virtues. Pizza does well with a stone in the grill. Helps defleft the direct heat and prevents "carbonization" of that bottom crust.

              looking forward to the report...

              1. re: adamclyde

                I did use a stone for 2 of the 4 pizzas but I might have done better if I had put the stone off the heat on the other side of the grill.

          2. 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