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When Dorie Greenspan Meets David Lebovitz…

August 19, 2013 by TheWhiteRamekins

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich

Every few days, I get a craving for my good old chocolate chip cookie. I so want to dunk those yummy cookies in my glass full of milk and live the moments of pure joy. Simple classic flavors never let you down. And you always keep going back to them. Vanilla ice cream is another such flavor. My most favorite of all since childhood. And my second favorite these days is coffee ice cream, but more on that later. Plain vanilla ice cream without any toppings or such things, is something I can live on forever.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 1

Though I had never made vanilla ice cream before (but not sure, why ??}. So this weekend, I thought to treat myself and my friends with these amazing chocolate chip cookie ice cream sandwiches. I did make some ice cream sandwiches last summer too, but the cookies were chocolate sables and the ice cream was store bought.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 2

Last year when I made them, it was during peak summers {when temperature hits 45 degrees C}. Holy Cow! I had tough time handling the ever melting ice cream. God only knows, how I managed to assemble the sandwiches. I was running between the fridge and my living room, where I was taking pictures of them cuties. But it was surely worth all that hassle.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 3

This year too, I had been wanting to make them again, but with homemade ice cream this time. But last year’s struggle with a scorching heat prevented me from doing that early. And I kept this procrastinated, until rains arrived. Weather is cooler these days, though some days are humid too. In fact, it’s perfect weather to enjoy these ice cream sandwiches. Ice cream wouldn’t melt faster than you might think and slip through the cookies sandwiching it. No hassle but pure joy!

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 5

Now the recipe had to be a really good one. And you must have easily guessed it by now, that whom I resorted to. Yes, I baked chocolate chip cookies from Dorie Greenspan’s Baking, From My Home to Yours and made the vanilla ice cream from David Lebovitz’s The Perfect Scoop.

Oats & Wholewheat Chocolate Chip Cookie Ice Cream Sandwich 4

Both the geniuses did their magic and I ended up having these amazing ice cream sandwiches. I did some tweaks to cookies recipe, replacing the plain flour by half oats and half whole wheat and reduced the butter and sugar, Dorie has mentioned. I tasted the dough, and found it too sweet for my liking so I added more whole wheat flour. And the cookies were still really scrumptious. And for the ice cream, I chose the custard version over Philadelphia style, simply because I wanted my ice cream to be richer and creamier. I halved the recipe, both for cookies and ice cream, and that yielded ten mid sized sandwiches. Good enough to treat all my friends, still leaving me with a spare one to be enjoyed later during the week.

Vanilla Bean Ice Cream

Ingredients

1/2 cup whole milk
70 gm sugar
1 cup low fat cream
pinch of salt
1/2 vanilla bean, split
3 large egg yolks
1/2 tsp vanilla extract

Instructions

  1. Warm the milk, sugar, vanilla bean, salt and 1/4 cup of cream in a medium saucepan. Once the mixture is warm, cover, remove from heat and let steep at room temperature for 1 hour.
  2. Rewarm the vanilla-infused milk mixture. Pour the remaining 1/4 cup cream into a large bowl and set a mesh strainer on top.
  3. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  4. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Strain the custard through a strainer and stir into the cream.Discard the used vanilla bean.
  5. Let the mixture cool for 30 minutes on room temperature. Mix in the vanilla extract.
  6. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
  7. In a large rectangular glass or ceramic pan, spread the ice cream and freeze in freezer, until set properly.

Oats Wholewheat Chocolate Chip Cookies

Ingredients

1/2 cup rolled oats, powdered in food processor
1 cup whole wheat flour
1/4 tsp salt
1/2 tsp baking soda
80 gm butter
1/2 cup sugar
1/3 cup light bown sugar
1 tsp vanilla extract
1 large egg
3/4 cup chocolate chips
1/2 cup finely chopped walnuts

Instructions

  1. Cream butter and both the sugars together in medium bowl, until pale and fluffy.
  2. Beat in the vanilla and egg, incorporating well into the mixture, scraping the sides of the bowl.
  3. In a separate bowl, mix flour, oats, salt, baking soda together and then mix into the butter and sugar mixture.
  4. Fold in the chocolate chips and walnuts. Chill the dough for 30 minutes.
  5. Meanwhile, preheat the oven at 180 degree C and line two baking sheets with baking mat or parchment paper.
  6. Taking 1 tbsp of the cookie dough, roll into cookies and place on the prepared baking sheets, with 2 inches from each other. Bake for 10-12 minutes, or until golden. Let cool completely on wire rack.
  7. For assembling,  cut out the ice cream discs using a 1 1/2 inch cookie cutter, sandwiching the ice cream between two similar sized cookies. Repeat until all the ice cream is consumed. Store in freezer, until ready to serve.

Filed Under: cookies, ice cream Tagged With: baking, chocolate chip cookies, david lebovitz, dorie greenspan, food, frozen, oatmeal, the perfect scoop, vanilla bean ice cream, wholewheat

Oatmeal Chocolate Chip Cookies

April 7, 2013 by TheWhiteRamekins

Oatmeal Chocolate Chip Cookies 3

Who on earth doesn’t want a chocolate chip cookie? Every now and then, I get a craving to bake some cookies for myself. And the urge is so strong, that you would see cookie recipes coming up here quite often. Sometimes, it is for friends, family or co-workers at office and at other times, it is my own craving, which needs to be satiated. I came across this oatmeal chocolate chip cookie recipe a few days back, when I got a cookie request from office. I had been searching around for a recipe which was high on oatmeal side, only because I had a big container of oats lying around the kitchen shelf, which I wanted to finish.

Oatmeal Chocolate Chip Cookies 2

I wouldn’t say that this cookie is a healthy one, considering the butter that goes into. But this recipe being heavy on oatmeal, turns into hearty and wholesome cookies. And if you bake big cookies like I had, I bet one cookie with a glass full of milk would be good enough for a quick breakfast. I baked half of the cookies for a slightly longer duration to make them a bit more crispy all around. The other difference between this recipe and other recipes here, is the oats used {quick cooking/rolled oats} in this one, are added straight to the dough,without being powdered in the food processor. This makes the cookies more chewier and wholesome. All in all, it’s a wonderful recipe from Joy of Baking, surely a keeper for me.

Ingredients

110 grams walnuts, toasted and chopped
150 grams unsalted butter, room temperature
210 grams packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
105 grams all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups quick cooking oats
1 cup dark chocolate chips

Instructions

  1. Preheat oven to 180 degrees C and line two baking sheets with parchment paper/silicon baking mat.
  2. Beat the butter and sugar until creamy and smooth (about 2 – 3 minutes).
  3. Add the egg and vanilla extract and beat to combine.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  5. Add the flour mixture to the creamed mixture and beat until incorporated.
  6. Stir in the nuts, oats, and chocolate chips.
  7. For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet.
  8. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
  9. Bake the cookies for about 12 -15 minutes or until light golden brown around the edges but still soft and a little wet in the center.
  10. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Filed Under: cookies Tagged With: chocolate chip cookies, food, healthy baking, oatmeal cookies

Chocolate Chip Nutella Cookies

February 5, 2013 by TheWhiteRamekins

Chocolate Chip Nutella Cookies

Chocolate chip cookies paired with a glass of milk are probably the most comforting dessert, I could imagine. Just sitting on my couch and nibbling on to chewy chocolate chip cookies and reading through my most cherished cookbooks for hours is one thing which I can do without worrying about the world outside. It’s not just me who is bitten by this cookie bug alone. But my friends, family and workmates cherish these sweet nibbles as equally as I do. Everyone deserves such comforting food. Don’t ya !

Chocolate Chip Nutella Cookies 1

One of my colleagues, who is really fond of cookies, is leaving the organization in a couple of days. Whenever we crossed our ways at work, I remembered him enjoying these munchies. And he was so generous and supportive that when last time we had a bake sale for charity at office, he was standing at my shack to help me sell them off. Such are the small nice gestures people make towards each other, which become the part of those forever cherished memories.

Chocolate Chip Nutella Cookies 3

I really wanted to bake him some cookies. So today early morning, when rest of the world was still asleep and it was raining super cats and dogs, I kicked my butt hard and I was whipping the batter in my kitchen. Untimely rains during this departing winter season…geez, I hate such untoward gimmicks which weather Gods play at me sometimes. Because it was dreary and you know, not at all perfect for the photography. But it wasn’t that bad either; my pantry was well stocked up. And I was all set to rock the kitchen.

Chocolate Chip Nutella Cookies 2

And I did not forget that it is World Nutella Day today. So I wrapped up some Nutella within the cookies dough balls, just to commemorate this sweet day and to make it bit more sweeter and chocolate-y.

Chocolate Chip Nutella Cookies 4

Recipe minimally adapted from Anise Eats {yields 2 dozen cookies}

Ingredients

1/2 cup Nutella
150 gm salted butter
2¼ cups all-purpose flour
1¼ tsp baking soda
1 cup Demerara sugar
1 large egg plus 1 egg yolk
2½ tsp vanilla extract
1 tbsp yogurt
1 cup dark chocolate chips

Instructions

  1. Line a baking sheet with parchment paper.
  2. Fill the nutella spread into a piping bag fitted with round tip nozzle and pipe small dollops of spread onto parchment paper, about 1 – 1 1/2 tsp each.
  3. Place the tray in fridge to let nutella drops be firm for about 1 hour.
  4. Place the butter into a saucepan and heat it on a low heat and keep whisking until the butter starts to brown. Remove from heat and let cool.
  5. In a separate bowl, whisk together flour and baking soda and keep aside.
  6. Now whisk the sugar into butter until smooth. Beat in eggs to incorporate well.
  7. Add vanilla and yogurt into the butter and sugar mixture and mix well.
  8. Now add flour and chocolate chips to the above mixture and mix well to make a smooth dough.
  9. Cover the bowl with cling film and let rest in fridge for about 30 minutes.
  10. Preheat the oven at 180 Celsius. Line baking tray with parchment paper or silicon mat. Use a medium dough scoop (about 2 tablespoons) to scoop a portion of cookie dough. You can do it with hands if you don’t have the scoop.
  11.  Press an indentation into the center of the dough ball to create a bowl shape.  Place a dollop of the frozen Nutella in the indentation and pinch together the edges of the cookie dough over the top to completely seal it in the center.
  12. Place the shaped cookies on the prepared baking sheets, 2-3 inches apart.  Bake until the cookies are golden brown and set, rotating the pans halfway through, about 14 minutes total.
  13. Let sit a few minutes, then transfer to a wire rack to cool. Be sure to replace the remaining Nutella dollops in the freezer while waiting for cookies to bake.  It softens fairly quickly otherwise.

Now grab some cookies and glass full of milk and enjoy them with your friends and family !!!

Filed Under: cookies Tagged With: brown butter, chocolate chip cookies, food, nutella, world nutella day

Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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