The Recipe: Courtesy of Annie Eats
Yield: Makes approximately 10 sandwiches (or 20 cookies if you wish to eat them by themselves)
For The Ice Cream:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
Pinch of salt
1 vanilla bean split in half length wise
6 large egg yolks
3/4 tsp. vanilla extract
For The Cookies:
4 tbsp unsalted butter
1/4 cup vegetable oil
1 cup light brown sugar
2 cups all-purpose flour
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt
Directions:
Combine the milk, sugar and 1 cup heavy cream in a medium saucepan. Heat over medium high heat, stirring occasionally, until warmed through. Scrape the seeds from the vanilla bean into mixture and add the husk of the bean as well. Cover the saucepan, remove from heat and set aside to steep for 30 minutes at room temperature.
Pour the remaining 1 cup of heavy cream into a large bowl with a fine mesh sieve over the top. In a separate bowl, whisk together the egg yolks. Slowly pour some of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Continue until you have all of the milk mixture added. Return the mixture to the saucepan.
Stir the mixture constantly over medium heat with a heat-proof spatula, being sure to scrape off the bottom off the pan as you stir. Continue stirring until the mixture begins to thicken and coats the back of a spoon. (about 170-175°F) Pour the custard through a mesh sieve and stir it into the cream. Place the vanilla bean into the custard mixture, stir in the vanilla extract and stir until cool over an ice bath. Cover and chill thoroughly in the refrigerator.
Remove the vanilla bean from the ice cream batter, stir well and freeze into your ice cream maker as according to the instructions. Line a 9x13" pan with plastic wrap. When ice cream has reached a soft serve consistency, spread some of the ice cream into the pan, spreading about an inch thick. Freeze until firm.
In the bowl of an electric mixer, combine butter, oil and brown sugar. Beat on medium speed until combined. Blend in the eggs one at a time and the vanilla extract until smooth. Then add in all of the dry ingredients (cocoa, flour, salt, baking powder). Mix on low speed until combined. You should then have a soft chocolate cookie dough. Gather the dough into a disk, cover with plastic wrap and chill for at least one hour in the refrigerator.
Pre heat oven to 350°. Line a baking sheet with parchment paper. On a lightly floured work surface (or a non-stick silicone baking mat) roll out your dough until it's about 1/4 inch thick. Use a circle or square cookie cutter to cut out your cookie shapes. (this step is not necessary but it ensures the same size cookies for your sandwiches) Bake for 8-10 minutes. Let cool on the baking sheet for a few minutes before moving onto a wire cooling rack.
As delicious as the ice cream part of the recipe sounds, I decided to use store bought vanilla ice cream since the recipe sounded like a lot of work.
I also decided to use shortening instead of oil since all we had was olive oil and sometimes using olive oil in baking can give it a funny flavour.
Here are the few first ingredients in the mixer:
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Soft chocolate cookie dough:
Dough rolled out:
Cookies cut-out ready to be baked:
Final Product without ice cream:
Final Product with ice cream:
Please excuse my not so professional photography skills! I decided to be more festive and added some colourful little chocolate sprinkles to the outside. The chocolate cookies were very rich and chocolaty and not overly sweet (a good balance once the ice cream was added). The recipe was fairly simple and straight- forward withe easy to follow instructions. Would definitely make again!
Ashlee <3
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