Leftovers: Chocolate Chip Cookies

Posted on May 13, 2012 by thepoli3

Have a TON of leftover cookies, which are starting to lose their pizzazz?

Don’t fret! There is a way to turn them from drab to fab! Allow me to introduce to you to…

Homemade Chocolate Chip Cookie Ice Cream Sandwiches!

Everyone knows the freezer is a great way to “keep” things around a little longer, which is where you will find those store-bought ice cream sandwiches at your local grocer. But really, we all know homemade is always better, so lets get started!

Here’s what you will need:

Chocolate Chip Cookies
Ice Cream
Tinfoil (for storing)

1) On a strip of tinfoil, lay two cookies (similar in size) upside down:

2) Take a scoop of ice cream (about 1 heaping spoonful) and carefully place it on top of one upside down cookie:

3) Place the other cookie on top of the ice cream and gently press down

Viola! There you have it! A quick, easy homemade ice cream sandwich! After you made the sandwich, you may need to scrape excess ice cream off around the sides, that is fine! Make sure you wrap these up individually with the tinfoil you built your sandwich on after each one is made, otherwise the ice cream will begin melting. Pop them in the freezer once wrapped!

If you are like me and have OCD, put them all in a big plastic bag together to keep organized.

Also, when you are ready to eat, let it thaw out a bit (while still wrapped) for a few minutes (4-5 mins) before biting into it. These do not freeze as softly as the store bought ones, but they also don’t have hydrogenated oils & preservatives to magically allow them to be chewy in extremely cold temperatures.

Josh (my food-picky husband), who always begs be to buy the store bought cookie ice cream sandwiches, had one of these today and LOVED it! If that is not an indicator of how good they are, nothing else is!

Enjoy!

- J

The dough test: Should you really refrigerate cookie dough first?

Posted on May 11, 2012 by thepoli3

I know I’m not the only person who always disregards that second to last step in most cookie recipes.

You know… the “refrigerate for 24 hours” step. Who has the self-control, and the foresight to plan that far ahead!? That step can’t possibly be necessary.

So… in true “Real Best” fashion, I had to test it.

Clockwise from top: immediate, 24 hr, 48 hr, 72 hr, 96 hr.

Immediately (in picture, top and center): The cookies were alright. At this point, I had nothing to compare them to. However, this batch was noticeably flatter than the other 4 cookies.

24 hours in the fridge: Much to my dismay, the batch that sat for 24 hours tasted noticeably better than the immediate batch. My boyfriend agreed. In fact, he didn’t even like the immediate batch, and figured he just didn’t like this particular cookie recipe. With this batch, he happily ate two in a row.

SIGH. It’s looking like all those recipes are right.

48 hours in the fridge: There didn’t seem to be much of a difference between 24 and 48 hours. In fact, I think I liked the 24 hour cookies *slightly* better.

72 hours in the fridge: This is when the cookies got really good. They even look darker. They had a noticeably more complex and delicious flavor.

96 hours in the fridge: These were the BEST out of the five. Not a huge improvement over 72 hours, but they were slightly better.

Conclusion:

Refrigerate for at least a day. 3 or 4 days is even better (and if you have the patience for that, I seriously commend you!)

Let us know.. are any of you strong-willed, 24-hour-cookie-dough-refrigerators out there? How do you resist the temptation to immediately shove a batch of cookie dough into the oven? Please share your secrets, because I’m going to need serious help implementing this.

-M

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