This started as trying out a cookie recipe that promised fudgy cookies that were chewy and ultra chocolatey. Not only that, but these babies weren't made with any flour so I was looking forward to something decadent and rich. I switched out the chocolate chips for white and added walnuts for some crunch. And, oh! Were these good!
So of course I had to save some for the hubby to try. But then, a couple of days passed by and the cookies started to go from fudgy to stale and crumbly...and he hadn't even gotten a chance to try them yet! So after day five hit, I tried them and they just weren't the same. But then a thought came into my head....what if I used them for something else? Parfaits? Ice box cake of some sort? Hmm....
Ding! Ice cream sandwiches!!
Oh, and what a crazy great idea it was! The decadent factor went up two-fold after taking the first heavenly bite! And to top it off, I used cookies and cream ice cream, so it was just a double dose of cookie goodness. I made the sandwiches again today and, this time, I let them sit for a day so that they were still chewy. Oh my god, they were even better the second time around!
These icy treats were perfect for the last few days here in Guam. The rain had just let up and the sun was scorching down, lol. So now, there are ten sandwiches in the freezer, lovingly waiting to be devoured. And I can't wait! :D
Fudge Walnut Chip Cookies
(adapted from Chocolate and Carrots)
3 cups powdered sugar
2/3 cup unsweetened Hershey’s dark chocolate cocoa powder
1/4 ts. kosher salt
2 to 4 large egg whites, at room temperature
1 Tbsp. pure vanilla extract
1 cup white or semi-sweet chocolate baking chips
1/2 cup walnuts, crushed
Preheat the oven to 350°F. Set aside two baking sheets with silpat mats or parchment paper.
In a large bowl, whisk together the powdered sugar with cocoa powder and salt. Whisk in the vanilla and egg whites starting with just two.
Beat just until the batter is moistened. You’re looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white, then a 4th one if it still seems too thick.
Stir in the baking chips and walnuts.
Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread.
Bake for 12-14 minutes, until the tops are glossy and lightly cracked. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days. Makes roughly about 20 (3 to 4 inch wide) cookies.
Double Cookie Ice Cream Sandwiches
(makes 10 sandwiches, 2 servings per sandwich)
20 day-old Fudge Walnut Chip Cookies
1/2 gallon reduced fat cookies and cream ice cream (we like Kemps. :D)
To make sandwiches, pair cookies together so they're about the same size. Working quickly, scoop ice cream on the bottom of one cookie to about 1 inch thickness. Press the matching cookie firmly on top and repeat with remaining cookie pairs. Wrap individual sandwiches with cling wrap or parchment paper and freeze to store.
Note: these make *large* decadent sandwiches! I find that cutting the sandwich in half is more than plenty for an after dinner treat. :)
No comments:
Post a Comment