I made some extra cookie dough for the freezer today. I pre-scooped them into cookies so they are ready to go. We sometimes have trouble with frozen cookie dough staying really gooey in the middle, so I tried flattening them a bit, to see if that helps them bake better. We’ll see if it works next time we have a cookie emergency!
So while the rest of the people seem to be enjoying fall (?), it still seems pretty much like summer down here. But football season has started, and it did rain a little yesterday, so I have some hope that fall might start in the next 3 months.
Until then, we will embrace the ice cream weather. My latest batch was coffee ice cream, and I mixed tiny chocolate chips into it. Then I happened to make these very thin chocolate chip cookies. Stick the two together, and you have the perfect ice cream delivery system.
These cookies are correctly engineered for ice cream sandwiches. They are thin and soft enough to bite into, but still strong enough to withstand the ice cream. They also seem extra porous, so they kinda soak up the ice cream without getting soggy.
I am getting pretty good at the homemade ice cream thing. The addition of mini chocolate chips is highly recommended.
Perfect (end of) summer treat.
Everyone hold on to your hats, because I made something, and ADDED something to the recipe. I am turning into a baking rebel.
But for real, I know I am not a very adventurous baker. I usually stick to a recipe for the most part. I might use normal butter for unsalted butter, or light brown sugar for dark brown sugar, when I want to get crazy.
But I wanted to eat an orange, and I wanted to make cookies, so I decided to add some orange zest to these chocolate chip cookies. And they didn’t turn out to shabby. The zest added a nice freshness to it. Everyone at work seemed to eat them, so I would say that is success.