Saturday, July 11, 2009

So What if Yumminess, Squoosh, and Goopy aren't words?

This cookie recipe may possibly be one of my most favorite. Believe it or not, I am not one to eat cookie dough....I know it's weird, but it just doesn't turn me on - neither does brownie or cake batter. But this cookie dough is an is super yummy. The cocoa makes it so rich. I like to use the best cocoa as possible...I only make these cookies if I am serious about yumminess. It's easy as can be and the results are beyond perfect every time. You get the idea. These cookies are ideal for ice cream sandwiches because they don't get too hard, even in the freezer. You can cut them into shapes easily.
The ice cream is a typical vanilla, but you could mix in pretty much anything to kick it up. I don't always make home made ice cream, sometimes I just squoosh something from the store in. But if you are going to do that, make sure it is really good stuff so the cookie doesn't get mad.
I usually freeze the cookies before filling them, it helps keep them from getting goopy. And I like to make them the day before so they don't melt to quick. However, it is so cool to set up a station at a party with a basket full of cookies and a few tins full of ice cream, and let the guests make their own!


1 cup butter, cubed and softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 cup cocoa
2 teaspoons baking powder
1 teaspoons salt
½ cup shaved semi sweet chocolate

Combine in large mixer butter and sugars. Beat until light and fluffy. Add eggs and vanilla and beat well. Add flour, cocoa, salt, and baking powder, and mix in until just blended. Add in chocolate shavings and mix in until well blended. Drop golf ball sized amounts on cookie sheets lined with parchment paper. Be sure to space wide apart (about 8 to a large sheet pan). Bake for 15-20 minutes (depending on oven) at 325. Center will still appear to be gooey.
After cooled use a biscuit cutter to make all cookies the same size. Keep all scraps, they can be used for cookie crusts.


2 ½ cups sugar
2 Tablespoons corn starch
½ teaspoon salt
6 cups milk
4 egg yolks
12 oz evaporated milk
2 cups whipping cream
1 vanilla beans split

Combine sugar, starch, salt, vanilla beans, and milk in large pot. Slowly bring to a simmer and stir until slightly thick.
Beat the eggs in a bowl and temper about 6 cups of the warm milk mixture into the eggs.
Add the egg/milk mixture into the remaining milk and simmer until a boil. Stirring constantly until thickened, about 4 minutes.
Remove from heat and add the evaporated milk and whipping cream to cool down mixture.
Strain through a fine sieve and cool to at least room temperature before running through the machine.


Reeni said...

What heavenly treats! I wish I had one! Or two!

"Vanilla and Thyme" said...

Wow - these look great! I'm going to have to push those cupcakes out of the way in my freezer and make room for these! Thanks for sharing-

Unknown said...

Mmmm - looks delicious!!