Cuisinart ICE-48 User Manual - Page 19

1-inch pieces and room temperature 1 cup granulated sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 2¼ cups ice cream of your choice 1. Preheat oven to 350°F with the racks in the lower and upper middle positions. Line two cookie sheets with parchment paper; reserve. 2. In a medium bowl, whisk the flour, cocoa powder, espresso powder, baking powder, and salt to fully combine. 3. Put the butter in the bowl of a stand mixer fitted with the mixing paddle (or use a hand mixer fitted with the mixing beaters). On medium speed, cream the butter until smooth. Gradually add the sugar and mix until creamy. Add the egg and vanilla extract and mix until combined. On low speed, add the dry ingredients, and mix until just fully incorporated. 4. Using a small ice cream scoop (about 1½ inches in diameter), scoop the dough onto the prepared cookie sheets (each round should be about 2 tablespoons). Use a cup to flatten each cookie mound down to about ¼-inch thickness. 5. Bake for about 10 minutes, or until the edges of the cookies are set, but not firm. (If desiring perfectly round cookies, use a round cookie/biscuit cutter with a diameter just smaller than the baked cookies. Just after removing from the oven carefully cut out each cookie to create perfect circles.) Let cookies fully cool before assembling. 6. To assemble: Using a small ice cream scoop, scoop about 3 tablespoons of your favorite ice cream onto the flat part of one cookie. Place another cookie on top of the ice cream, press down and twist the top cookie until the ice cream just reaches the edge of the cookies. Continue with each set of cookies. Wrap each ice cream sandwich in plastic wrap and freeze until firm (about 20 minutes). Nutritional information per serving (2 cookies, not including ice cream): Calories 225 (42% from fat) • carb. 31g • pro. 3g • fat 11g sat. fat 6g • chol. 39mg • sod. 89mg • calc. 18mg • fiber 1g Chocolate Chipper Cookies A nostalgic ice cream companion, the chocolate chip cookie matches just about any ice cream flavor. Here, we make the cookies a bit softer so they can sustain not only assembly, but are easier and less messy to devour. A mixture of white and semisweet mini chips is attractive and adds different levels of sweetness to the cookies, but standard-size chips can be used if mini chips aren't available. Makes about 4 dozen cookies 2¼ cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt ½ teaspoon instant espresso powder 16 tablespoons (2 sticks) unsalted butter, cut into 1-inch pieces, room temperature 1 cup packed light brown sugar ½ cup granulated sugar 2 large eggs, room temperature 1½ teaspoons pure vanilla extract 2 cups mixed white and semisweet miniature chocolate chips Flaked sea salt, for sprinkling 1. In a medium mixing bowl, whisk the flour, baking soda, salt, and espresso powder to combine; reserve. 2. Put the butter into either the bowl of a stand mixer or a large mixing bowl. Mix, using the paddle attachment or a hand mixer, on low and increasing to medium speed, until light and creamy. Add the sugars and mix on medium-low speed until very light and the sugar are mostly dissolved into the butter, stopping to scrape down the bowl as necessary. Add the eggs, one at a time, mixing on medium-low, and then the vanilla extract. Add the reserved dry ingredients and then the chocolate chips, mixing on low speed until incorporated. 3. Scoop the dough into even, golf ball-sized rounds and place on a parchment-lined tray or baking sheet. Wrap well and allow to chill for a minimum of 1 hour, or up to overnight. 4. Preheat the oven to 350°F with the racks in the lower and upper thirds of the oven. Line two baking sheets with parchment paper. 5. Place the chilled dough onto the baking sheets and bake until just browned and set at the edges, about 12 to 15 minutes. Remove and immediately sprinkle the cookies with a pinch of flaked sea salt. Allow the pans to cool before baking the remaining dough. Nutritional information per cookie: Calories 96 (46% from fat) • carb. 12g • pro. 1g • fat 5g sat. fat 3g • chol. 18mg • sod. 78mg • calc. 3mg • fiber 1g 19