Tips and tricks to prepare the best sandwiches at home.
You would think that something as simple as a sandwich with chocolate chip cookies would be easy. Two cookies with chocolate chips, in addition to a scoop of ice cream, made. What else could it be involved?
But if you've ever done something like that at home, you'll know that reality is not at the height of Chipwiches, Big Wheels and Tollhouse Sandwiches of childhood. This is because old school chocolate chip cookies are meant to be consumed at room temperature; once frozen, they become hard and dull, their full flavor is lessened in the cold. Double it around a scoop of ice cream and you will need to unhinge the jaw and chip a tooth just to get a bite.
You need a special biscuit to resist the freezer. You need one that is thin enough to fit in the sandwich, and it must also be crisp but tender and tasty even at 0 ° F. Fortunately, it's easy; just a glass of milk in malt powder (for example the bomb of dessert umami) and a splash of fresh milk.
Together, these ingredients shift the flavor and consistency of the cookies into something that tastes better when frozen, toasted and crunchy rather than tasteless and hard. And of course, to complete the look, you'll need mini chocolate chips. I could be a chunk of chocolate in a classic chocolate chip cookie, but the mini chips are just the right size for frozen cookies, since chips and larger chips can present some structural challenges when they are frozen.
Initially, the dough of the biscuits starts like all the others, with butter and brown sugar (more milk in malt powder), to obtain a soft and light cream. But instead of adding an egg, mix flour, vanilla and milk.
Adding flour in advance helps to limit the development of gluten by covering it with fat, while vanilla and milk melt the cookie dough into something that comes close to a cake batter, which will encourage the cookie to spread more in the oven. This produces a thinner cookie more suitable to be doubled in an ice cream sandwich.
After bending the mini-chips, a 2 tablespoons of scoop biscuits is the easiest and fastest way to divide the "pasta" into even portions, make sure to level each scoop against the side of the bowl.
With a little water to grease the palms, flatten the dough into a thick disk. This creates a more uniform form, so the cookies spread symmetrically, but also provides a flat "shelf" to hold some extra mini-chips, giving the cookies an elegant and commercial look.
The biscuits are cooked until puffed and gilded all over, but still a little soft so they are crispy, not crumbly, when frozen. While they are still warm, I always scatter more mini-chips to fill in the bare spots that require a little bit of extra love.
When the biscuits have cooled to room temperature, transfer them to an airtight container and freeze them until ready to use. This will help to minimize melting when the ice cream is placed between the biscuits.
As for ice cream, we have many options. Obviously the cookies can be filled with any ice cream, homemade or bought at the supermarket, and you do not need me to explain how to unwrap the ice cream and sandwich it with cookies.
But for those with the nostalgia of Chipwich, ice cream balls can not capture the reality. To get those perfect wheels of ice cream, I blend the same ultra light and soft stuffing with no smearing ice cream that goes into my home-made Klondike bars.
For ice cream sandwiches, the method remains exactly the same. But instead of cutting the frozen "ice-cream" brick in the bars, I use a round cutter instead. If you have a set of cookie cutters nested, it is easy to find the perfect size to match the cookies.
Punching ice cream turns is, surprisingly, much faster and easier than digging, and none of the waste has to be wasted: just pick them up and fill them with a biscuit.
After having rolled the edges exposed in some extra mini-chips, no one will know which were perfect rounds and which ones were cobbled together by scraps.
Ice cream sandwiches can be enjoyed immediately or packaged individually and then stored in an airtight container to freeze them for a long time (they keep at least a month in the freezer). When they are completely frozen, the cookies will be crispy and tender, not hard, so you will not have to worry about chipping a tooth or having ice cream that squeaks the sides with every bite.
Instead, you'll have the perfect ice cream sandwich: your favorite filling, whatever it may be, surrounded by two tasty chocolate biscuits.
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