Glutton For Life » I Scream, You Scream

7.5.09 I Scream, You Scream

photo by george billard

We own 4th of July. That means that friends know not to plan other events because they'll be coming to our house. We always serve pulled pork—if you clamor for it, I’ll post the recipe but otherwise just look it up in Cook’s Illustrated. I prefer the North Carolina style with a vinegar-&-hot-red-pepper sauce, and serve it with classic coleslaw, pickles and cheap white bread. One year I bought lovely brioche buns from Eli's and was informed by my friends from Charlotte that this is a no-no.For dessert? Nothing beats ice cream sandwiches. I’ve been known to make the ice cream myself but I like to offer lots of flavors, so now I usually order a FedEx delivery from Graeter’s, an old-timey place in Ohio that's been doing it right with fresh cream and egg custard since 1870. Mint chocolate chip is my favorite, but don’t miss the caramel or the coconut or the black raspberry. Bake the cookies yourself, though. You can make these in advance and freeze them in large Ziploc bags. And, if you’re lucky (or you make extra), you’ll still have ice cream sandwiches left after the 4th to eat while lollygagging in the hammock…

Triple Threat Chocolate Cookies

from Bon Appétit, July 2005
Makes about 16 (enough for 8 oversized ice cream sandwiches)

— 6 ounces (1 cup) semisweet chocolate chips
— 3 large eggs
— 5 tablespoons unsalted butter (room temperature)
— 1 cup plus 1 tablespoon sugar
— 1/4 teaspoon salt
— 1/4 teaspoon baking powder
— 1/2 cup plus 2 teaspoons all purpose flour
— 3 tablespoons unsweetened cocoa powder
— 10 ounces chocolate bittersweet (not unsweetened) or semisweet chocolate, chopped
— 1 1/2 teaspoons vanilla extract

Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat and water and cool 10 minutes.

Meanwhile, sift flour, cocoa powder, baking powder and salt into medium bowl. With electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, one at a time, beating well after each addition until mixture is light and creamy (about 5 min). Add cooled chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.

Drop chocolate cookie batter by 1/4 cupfuls onto baking sheets, spacing 2” apart. Bake cookies, 1 sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch (about 16 min). Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)