|Gourmet Chocolate Chunk-Brown Butter Ice Cream Cookie Sandwiches|
|Some of my Gourmet Chocolate Chunk Cookies|
|Look at those perfectly crisp, brown edges|
|Always sprinkle with some vanilla bean fleur de sel on top...|
For the Cookies:
2 Sticks of Unsalted Butter, Softened
1 Stick of Unsalted Butter, Melted & Browned (and then chilled to solidify)
¼C Gourmet Raw Bourbon Vanilla Sugar
¼C Granulated Sugar
1C Light Brown Sugar, Packed
¾C Dark Brown Sugar, Packed
2 Eggs + 1 Egg Yolk
1t Sea Salt
2C Cake Flour
1C Bread Flour
½C AP Flour
1 ½t Baking Soda
7oz of Extra Creamy Milk Chocolate, Roughly Chopped by Hand (two bars of chocolate)
3.5oz 70% Dark Chocolate, Roughly Chopped By Hand
4oz of 60% Dark Chocolate, Roughly Chopped by Hand
8oz of Semi-Sweet Chocolate, Finely Chopped by Hand (two bars of chocolate)
1oz Unsweetened Chocolate, Grated
Vanilla Bean Fleur de Sel, For Sprinkling
For the Brown Butter-Bourbon Custard Base:
1 Stick of Unsalted Butter, Melted & Browned
2 ½C Heavy Cream
6 Egg Yolks
1C Brown Sugar
Pinch of Cinnamon
Directions:1. For the Custard Base: In a saucepan, bring the cream and milk to a simmer. In a bowl, whisk together the egg yolks, brown sugar, and salt until fluffy. Slowly whisk in the brown butter. Once combined, gradually and slowly into the simmering milk. Pour this mixture back into the saucepan and cook over low heat, until thickened (it should coat the back of a spoon). Strain the custard into a bowl that is placed into an ice bath. Stir in the bourbon, vanilla, and cinnamon. Cool the custard base until completely chilled. Freeze the ice cream in your ice cream maker according to the manufacturer’s instructions. Freeze for 2-3 hours until firm.
2. Preheat the oven to 365 degrees F and line a baking sheet with parchment paper and spray with Pam, then set aside.
3. To Brown the Butter: Heat a thick-bottomed skillet on medium heat. Add the butter, whisking it frequently. Continue to cook the butter. Once the butter has melted, it will foam up a bit, and then subside. Watch it carefully as lightly browned specks begin to form at the bottom of the pan. You should smell a nutty aroma and it should be golden brown in color. Remove from heat and let it completely cool and set before adding it to the cookie dough.
4. Cream the 2 sticks of butter & chilled brown butter with the gourmet vanilla sugar, granulated sugar, and brown sugars until light and fluffy (about 3 minutes). Scrape down the sides of the mixer then add the two eggs and egg yolk one at a time, incorporating each one completely before adding the next. Scrape down the bowl. Mix in the vanilla and sea salt.
5. In a separate bowl, whisk together the cake flour, bread flour, and baking soda.
6. With the mixer on the lowest speed, slowly add the flour mixture to the butter mixture until just incorporated (don’t over mix).
7. Fold or beat in the chopped chocolates until it’s completely incorporated and the chocolate is evenly dispersed throughout the dough. Lastly, lightly beat in the grated chocolate (don’t beat it too much or the chocolate will melt and you will not achieve the speckled chocolate look). Cover the dough with plastic wrap and refrigerate the dough for 24-48 hours. Scoop the dough into roughly ¼C balls (or I used a large ice cream scoop), and then using your fingers crimp the tops of the cookies to make them more jagged (this will make them look more homemade). Because the cookies are quite large, I only put 6 cookies per sheet tray, so that when they cook & spread, they will not touch each other.
8. Sprinkle the vanilla bean fleur de sel on top of the cookie dough balls, then bake the for 12-14 minutes (cook them for 6-7 minutes, then rotate the pan 180 degrees, and cook for another 6-7 minutes), until it is slightly golden brown on the edges, but still soft (slightly undercooked) on the inside. Leave the cookies on the sheet tray for 10 minutes, so that the cookies will finish baking.
9. Once the cookies have rested on the sheet tray, move the finished cookies to a cooling rack, and let them completely cool completely before layering.
10. Soften the brown butter ice cream on the counter for 10 minutes prior to making the sandwiches. Place a scoop of ice cream on the backside of 1 cookie, and then sandwich with another cookie on top. Carefully press together until the ice cream reaches the edge of the cookies. Roll the edges in mini chocolate chips or brittle (optional). Freeze for 10 minutes.
11. Serve and enjoy!
source: brown butter ice cream.