Skip to main content

 These were soooo good and easy! Perfect for a party!

I did vanilla and pistachio ice creams!

Ingredients

1 cup unbleached AP Flour

1/4 cup Dutch Cocoa Powder

1 tsp baking powder

1/2 tsp kosher salt

1 tsp vanilla

1/2 c vegetable shortening melted

6 oz. semisweet chocolate

2 large eggs

2/3 cup brown sugar packed

1/3 cup granulated sugar

Flaky sea salt

Pints of ice cream of your choice

Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. In a bowl, whisk together flour, cocoa, baking powder, and kosher salt. Melt chocolate in a heatproof bowl set over (but not in) a pot of simmering water, or in the microwave, stirring every 10 seconds.

Stir in shortening and vanilla to combine. Beat eggs with both sugars on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. Gently fold in flour and chocolate mixtures, alternating in two additions each, just to combine (do not overmix).

Scoop 1-ounce (2-tablespoon) balls of dough; transfer to prepared sheets, spaced 2 inches apart. Sprinkle tops with flaky salt. Bake, rotating sheets and rack positions halfway through, until cookies spread and dome, with small cracks beginning to form on tops, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.

Meanwhile, temper ice cream in refrigerator until softened but not melting, about 20 minutes. Sandwich 1/4 cup ice cream between 2 cookies; repeat with remaining ice cream and cookies. Freeze until ice cream is firm, at least 1 hour, then transfer to a freezer bag to store up to 1 week.


Comments

Post a Comment

Popular posts from this blog

Spicy Caramelized Squash with Lemon and Hazelnuts

  This is the ultimate sweet and salty squash recipe and any squash will work! or even sweet potatoes! The roasted nuts add texture and the lemon zest keeps it perky! Ingredients: 3-4 lbs of squash - I use delicata but kabocha, red kuri or butternut also work. 1/3 cup Olive oil, plus more for drizzling 1/4 cup maple syrup plus more for drizzling 1 tablespoon hot smoked paprika 2 teaspoons red pepper flakes Kosher Salt and Pepper 3/4 cup hazelnuts coarsely chopped flaky sea salt 1 lemon Step 1 Heat oven to 425. cut the squash and remove pulp and seeds.  If you like, continue to cut squash into 1/12 inch wedges. Step 2 Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red pepper flakes.  Season with salt and pepper.  Roast turning each piece once, until both sides are evenly browned and squash is completely tender, about 40-45 minutes. Step 3 Meanwhile, toast hazelnuts in small skillet over medium heat, tossing frequently until they're evenl...
Post a Comment
Read more

Spicy Tomato coconut Bisque with Shrimp and Mushrooms

This recipe from NTY hit all the notes!  mildly spiced and the herbed mushrooms were perfect as a topping! Ingredients: 1   (14-ounce) can whole peeled tomatoes 1   (12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup) 4   tablespoons olive oil, plus more for drizzling 8   ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups) 2   garlic cloves, peeled and sliced 1   (1-inch) piece fresh ginger, peeled and thinly sliced 2   fresh makrut lime leaves (or 1 tablespoon lime zest)   Kosher salt ¼   cup sliced scallions 2   shallots, peeled and diced 1   tablespoon tomato paste 1   (13-ounce) can coconut milk ½   red habanero chile, seeds removed 1   pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces)   Steamed white or brown rice, for serving 1  ...
Post a Comment
Read more

Shawarma Spiced Chicken Pita wtih Tahini Yogurt Sauce

This was easy and quick to put together for dinner.  I used an Indian Pantha bread from Trader Joes in place of pita.  Next time would add a touch more cayenne and I headed the comments about salt and cut back a touch. 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon 4 tablespoons olive oil, divided 1 1/2 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 1 1/2 pounds boneless, skinless chicken thighs, trimmed 4 pitas 1 cup full-fat or low-fat plain yogurt 1 tablespoon plus 1 teaspoon tahini 1/4 teaspoon grated garlic 1/4 teaspoon finely grated lemon zest 4 tablespoons fresh lemon juice, divided 2 tablespoons coarsely chopped dill, plus more for serving 2 tablespoons coarsely chopped mint, plus more for serving 1/2 large English hothouse cucumber, halved lengthwise, cut into 1/4"-thick half-moons (about 1 cup) 2 cups shredded romaine lettuce 3/4 cup small cherry o...
Post a Comment
Read more