Apologies for not posting all weekend; I've been too busy failing to come up with decent content.
In order to celebrate the end of summer, I wanted to perfect a home-made version of the quintessential hot-weather treat: the ice cream sandwich. First I consulted Google for recipes and followed this one with the usual modifications: half the sugar, half whole wheat flour, canola oil instead of butter.
A little thick, but they look decent, right? But they're rock hard. Eating them is certainly filling, but I want a soft chewy envelope around the ice cream, not chocolate flavored dog biscuits.
For take two I asked Alton Brown for assistance. The key to a chewy cookie, he says, is to use high-protein flour and lots of fats. I halved his chocolate chip recipe, subbed oil, halved the sugar and added cocoa powder, and produced a very sticky dough the consistency of store-bought frosting.
I spread it as thin as possible, but it insisted on puffing up in the oven.
Well, it could be worse than brownie sandwiches.
Or not. The "cookies" were dry. Even after freezing, just picking one of these up sprays crumbs everywhere! And the dryness completely dominates the creaminess of my Breyer's lactose-free vanilla.
After wasting effort and ingredients on two batches over the weekend, I figured I should take a break before trying again. I don't want to have to use butter and fiber-less all purpose in the cookies, but it may be necessary to get the right consistency. Has anyone succeeded in making good ice cream sandwich cookies before?