Crisp chocolate chip cookie ice-cream sandwich
Anyone out there watch "The Kitchen" on the Food Network?? I have an odd obsession with the show as I find it fairly educational and absolutely hilarious. And who wouldn't love a show that features the guest chef Martha Stewart making a chocolate chip cookie ice-box cake?!?
It's a cake...made out of cookies.
Mind. Blown.
I wish I could say I've made the actual ice-box cookie cake, but sadly, I haven't (yet?). BUT, I made the next best thing: ice cream sandwiches with the above-mentioned chocolate chip cookies.
I can hear all you chewy-cookie lovers out there telling me that you won't like this recipe (I'm looking at you Sommer!). Maybe so, but I'd bet this recipe may convert you, at least a tiny bit. Although they're not quite as soft/tender as the other two chocolate chip recipes I've shared with you (these giant King-Arthur flour ones and the incredible browned-butter, Nutella stuffed masterpieces), they're also not uber thin and crispy. They're a pretty perfect balance between crisp and tender.
Plus, they are pretty soft when warm (best straight out of the oven), and when they cool down they're pretty damn perfect filled with a scoop of ice cream.
The best part is that a full batch makes a TON of cookies. Although there are only so many I can eat in a single sitting, I decided to make a full batch and freeze the rest. To do that you simply use a mini ice cream scoop (or spoon) to portion out the dough onto baking sheets. Freeze just long enough to harden the dough, and then store them in plastic freezer bags.
Then, whenever I got a hankering for a cookie, I simply preheat my
oven to three fifty, plop a cookie (or two!) on the baking sheet, and in 12 minutes I have a
perfectly warm and fresh cookie!!
The only downside is the boy loves eating the raw cookie dough straight from the freezer, so I don't have any cookies left. Hmmmm, may be time to whip up another batch!
Yours in always preferring to enjoy her cookies fresh and straight out of the oven,
Jacqueline
Chocolate chip cookies from Martha Stewart (with the option for an ice box cake, see below)
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
Salt
2 sticks unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
12 ounces semisweet chocolate chips or chunks (2 cups), I used hand-chopped chocolate
Directions
For 3-inch cookies, use a 1 1/2-inch scoop (2 tablespoons). Bake for about 11 minutes for chewy or 14 to 16 minutes for crisp. (Makes 4 dozen)
For 2 1/4-inch cookies, use a 1 1/4-inch scoop (1 tablespoon). Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 8 dozen)
For 1 1/2-inch cookies, use 1/2 teaspoon dough. Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 12 dozen)
Chocolate-chip cookie ice-box cake
I haven't made this, but the recipe looked too good not to share!
Ingredients
4 cups cold heavy cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 tablespoon whiskey (optional)
8 dozen cookies from Chocolate Chip Cookie Base (2 1/4 inches, baked until crisp), see above
Chocolate shavings, for garnish
Directions
It's a cake...made out of cookies.
Mind. Blown.
 |
| From Martha Start.com |
I can hear all you chewy-cookie lovers out there telling me that you won't like this recipe (I'm looking at you Sommer!). Maybe so, but I'd bet this recipe may convert you, at least a tiny bit. Although they're not quite as soft/tender as the other two chocolate chip recipes I've shared with you (these giant King-Arthur flour ones and the incredible browned-butter, Nutella stuffed masterpieces), they're also not uber thin and crispy. They're a pretty perfect balance between crisp and tender.
Plus, they are pretty soft when warm (best straight out of the oven), and when they cool down they're pretty damn perfect filled with a scoop of ice cream.
The best part is that a full batch makes a TON of cookies. Although there are only so many I can eat in a single sitting, I decided to make a full batch and freeze the rest. To do that you simply use a mini ice cream scoop (or spoon) to portion out the dough onto baking sheets. Freeze just long enough to harden the dough, and then store them in plastic freezer bags.
The only downside is the boy loves eating the raw cookie dough straight from the freezer, so I don't have any cookies left. Hmmmm, may be time to whip up another batch!
Yours in always preferring to enjoy her cookies fresh and straight out of the oven,
Jacqueline
Chocolate chip cookies from Martha Stewart (with the option for an ice box cake, see below)
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
Salt
2 sticks unsalted butter, room temperature
1 1/2 cups packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
12 ounces semisweet chocolate chips or chunks (2 cups), I used hand-chopped chocolate
Directions
- Preheat oven to 350 degrees.
- Sift flour, baking soda, and 1 1/4 teaspoons salt into a bowl. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes.
- On low speed, beat in eggs, 1 at a time. Add flour mixture in 3 additions. Beat in vanilla. Mix in chocolate chips.
- Optional: you can refrigerate the dough at this point for up to a few days (supposedly letting cookie dough sit for a few days helps with the flavor), or freeze onto baking sheets and store in freezer bags.
- Scoop dough onto baking sheets, using the measurements listed below. Make sure to leave a few inches between the cookies as they will spread a bit.
- Bake until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp), according to times listed below.
- Transfer sheets to wire racks. Let cool for 5 minutes. Transfer cookies to racks. Let cool completely.
For 3-inch cookies, use a 1 1/2-inch scoop (2 tablespoons). Bake for about 11 minutes for chewy or 14 to 16 minutes for crisp. (Makes 4 dozen)
For 2 1/4-inch cookies, use a 1 1/4-inch scoop (1 tablespoon). Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 8 dozen)
For 1 1/2-inch cookies, use 1/2 teaspoon dough. Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 12 dozen)
Chocolate-chip cookie ice-box cake
I haven't made this, but the recipe looked too good not to share!
Ingredients
4 cups cold heavy cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 tablespoon whiskey (optional)
8 dozen cookies from Chocolate Chip Cookie Base (2 1/4 inches, baked until crisp), see above
Chocolate shavings, for garnish
Directions
- Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey. Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
- Arrange 9 cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center. Carefully spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you'll have a few cookies left over). Refrigerate, lightly draped with plastic wrap, overnight.
- Whisk remaining cup cream until soft peaks form. Spread over top of cake just before serving. Garnish with chocolate shavings.
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