How to Make the Best Chocolate Chip Cookie Ice Cream Sandwiches
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- Опубліковано 9 тра 2021
- Lan Lam reveals the secrets to the perfect homemade Chocolate Chip Cookie Ice Cream Sandwiches.
Get the recipe for Chocolate Chip Cookie Ice Cream Sandwiches: cooks.io/2ZoYJaT
Buy our winning baking sheets: cooks.io/2OTFRd8
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More Lan please!! She is absolutely phenomenal!!!
I agree! She seemed nervous in her first few episodes but she’s really coming into her own and I’d love to see more of her! This is easily her best episode yet.
GATHER YOUR INGREDIENTS
10 tablespoons unsalted butter
¾ cup (5 1/4 ounces) packed dark brown sugar
¾ teaspoon table salt
1 cup plus 2 tablespoons (5⅔ ounces) all-purpose flour
¼ teaspoon baking soda
1 large egg
2 tablespoons water
2 teaspoons vanilla extract
½ cup (3 ounces) mini semisweet chocolate chips, plus 1 cup for optional garnish
3 pints ice cream
BEFORE YOU BEGIN
These sandwiches should be made at least 8 hours before serving. For the best results, weigh the flour and sugar for the cookies. We prefer the deeper flavor of dark brown sugar here, but light brown sugar will also work. Use your favorite ice cream. If using a premium ice cream such as Ben & Jerry's or Häagen-Dazs, which is likely to be harder than a less-premium brand when frozen, let the ice cream soften slightly in the refrigerator before scooping. If you have it, a #16 scoop works well for portioning the ice cream. We like these sandwiches with chocolate chips pressed into the sides, but the garnish is optional.
1
INSTRUCTIONS
Adjust oven rack to middle position and heat oven to 325 degrees. Melt butter in 10-inch skillet over medium-high heat. Cook, stirring and scraping skillet constantly with rubber spatula, until milk solids are dark golden brown and butter has nutty aroma, 1 to 3 minutes. Immediately transfer to heatproof large bowl. Whisk in sugar and salt until fully incorporated and let mixture cool for 10 minutes. Meanwhile, line 2 rimmed baking sheets with parchment paper. Stir flour and baking soda together in second bowl; set aside.
2
Add egg, water, and vanilla to browned butter mixture and whisk until smooth, about 30 seconds. Using rubber spatula, stir in flour mixture until combined. Stir in ½ cup chocolate chips. (Dough will be very soft.)
3
Using #60 scoop or 1-tablespoon measure, evenly space 12 mounds of dough on each prepared sheet. Bake cookies, 1 sheet at a time, until puffed and golden brown, 9 to 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack and let cool completely, about 45 minutes. Place 1 sheet, still lined with parchment, in freezer.
4
Place 4 cookies upside down on counter. Quickly deposit 2-inch-tall, 2-inch-wide scoop of ice cream in center of each cookie. Place 1 cookie from wire rack right side up on top of each scoop. Gently press and twist each sandwich between your hands until ice cream spreads to edges of cookies (this doesn't have to be perfect; ice cream can be neatened after chilling). Transfer sandwiches to sheet in freezer. Repeat with remaining cookies and remaining ice cream. Place 1 cup chocolate chips, if using, in shallow bowl or pie plate.
5
Remove first 4 sandwiches from freezer. Working with 1 sandwich at a time, hold sandwiches over bowl of chocolate chips and gently press chocolate chips into sides of sandwiches with your other hand, neatening ice cream if necessary. Return garnished sandwiches to freezer and repeat with remaining 8 sandwiches in 2 batches. Freeze sandwiches for at least 8 hours before serving. (Sandwiches can be individually wrapped tightly in plastic wrap, transferred to zipper-lock bag, and frozen for up to 2 months.)
You're the real MVP! Ty!
Thank you so much for listing this 😊
I love when they talk food science 🧪 🍪❤️
Yum! Thanks for this!
Amazing! I need one!
I remember my Abuelo, fondly he would buy if we were good (lol) Carvels Flying Saucer. I preferred the Vanilla Ice Cream one with the dark chocolate cookie.
What an interesting cookie recipe, so much thought went into it! Well done to the developer of the recipe
역시 믿고 보는 채널이에욤 ㅎ
내공이 어마어마 하신듯해요^^
소중한 레시피 감사드려요z
I want one of those so bad!❤️❤️❤️❤️
Yum, thank you.
I remember when they came out during lunch break in the city years ago. They would sell them from a vintage ice cream cart with the big wheels. The workers wore the white traditional restaurant hat, white aprons, and black shoes. The ice cream and chips would be the first item to eat. The cookie had a hard, delicious taste and would be the last item to eat. The taste was fantastic. The cost was probably between .85 cents to dollar. Today,
you can buy them in the grocery stores but the quality is not the same. The cookie will be moist, the sandwiches are smaller and they eat them whole. As long as they keep making them, I'll buy them.
I love Lan’s voice! More please 🙏
Watching the process is fascinating. Really it is. I wish they showed part of the processes. Seeing the not quite right versions too is interesting.
I watched the making the perfect cubano sandwich. How many bread batches to perfect. How to spice and cook the pork roast right on down to assembly. Its interesting.
But i worked in labs for years , i like the process of perfecting something. From idea to fruition.
Calm, accurate, pleasant... This is everything that Gordon Ramsey isn't. Thank you.
These work perfectly!! Best homemade ice cream sandwiches ever!! We love ours with homemade vanilla or strawberry goats milk ice cream.
Saved! 👍
Been waiting for this one for a while. Only thing I'm wonder is would you need to refrigerate the dough for 20-30min before putting on the sheet? Sometimes this will make it spread less and puff more
Yummy yummy!
So delicious, thank you!
I think Lan just hit on something for me, Cherry Ice Cream Chocolate Chipwich, oh my yummers!!
Wow !!! Thanks guys!!
Weren't Chipwiches early, early 80s? LORDT, I LOVED those things! Plus, LAN! Where did you buy these elusive Chipwiches????
I think they go back further than that, 70's even. If you want to buy them, 7-Eleven has them in the ice cream freezer
@@IngaHicks OMG! My waistline thanks you. It keeps complaining about being ignored!
Finally Lan! More Lan please.
Id like to make a double batch and noticed your only baking one sheet at a time. Can I use my convection oven or is there a reason to bake the trays individually?
I love it! How about Mexican street paletas next. Coconut, Strawberry, and Mango pleeeease.
🤤
My middle school sold these at lunch when I was a kid. Nothing says learning like 200 grams of sugar at noon.
Even when I get this type of ice cream sandwich cookie at a store I often have to let its audit before I eat it.
Did you separate the butter into two different bowls I’m confused on the 2nd bowl
Could a 1:1 gluten free flour substitute work?
It's fun to edit spirituality.
It looks even more delicious because it's a hearty dish.like４５６
Thank you for watching today.🇰🇷
*whisks flour and baking soda together*
“This looks great.”
Every cooking show ever.
Mine aren’t as flat ☹️
Soare Chipwiches rare, gone or obtainable? Lan seens to have done OK finding samples.
The ice cream part is totally wrong in my opinion. You want to cut slices of ice cream to form that layer and that is incredibly easy to do with small pint size containers if you use a serrated knife. You get about 5-6 slices per container and the ice cream stays frozen.
I prefer it the way they showed personally think you get a better texture in the end
Id agree cutting the pints would be alot easier, especially when using an ice cream that has a fudge core or certain types of ingredients mixed in
@@TheGambleGame Refreezing something doesn't improve it's texture, especially with ice cream. They alluded to this exact problem with the frozen sheet pan and working in small batches of 4 at a time. Also, with the above method no need to refreeze overnight you can pretty much eat them right away or within 10-15 minutes. If this is your personal preference more power to you though.
@@kaligula785 It works with those cheapo brick containers too. The point is that you are handling the ice cream as quickly as possible straight from the freezer before assembly. Then do the same twist/smush thing and freeze the whole thing for 15 mins or to, up to an hour or two. No need to pre-freeze the cookie you want the tiniest bit of melting.
First I guess ??
So glad this is fake