With tender chocolate chip cookies and a fluffy no-churn ice cream, these frozen treats taste just like your favorite chocolate chip cookie ice cream sandwich, only better.
Malted milk powder helps the cookies taste more flavorful when frozen.Milk lets the cookies spread, so they're not too thick, with a texture that's crunchy when frozen.
, Big Wheels, and Toll House Sandwiches of childhood. That's because old-school chocolate chip cookies are meant to be consumed at room temperature; once frozen, they become rock hard and bland, their full flavor muted in the cold. Double them up around a scoop of ice cream and you'll need to unhinge your jaw and chip a tooth just to get a bite.It takes a special cookie to stand up to the freezer.
. But, instead of adding an egg, I mix in flour, vanilla, and milk. Adding the flour up front helps limit gluten development by coating it in fat, while the vanilla and milk loosen the cookie dough into something closer to a cake batter, which will encourage the cookie to spread more in the oven. This produces a thinner cookie better suited to being doubled up in an ice cream sandwich.
With a little water to grease your palms, flatten the dough into a thick disc. This creates a more uniform shape, so the cookies spread symmetrically, but it also provides a flat "shelf" to hold a few extra mini-chips, giving the cookies a snazzy, commercial look.
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