Monday, January 28, 2013

Making “Never Enough Chocolate” Ice Cream Bowls: Part 2




Yesterday, I told you about our first attempt at using our Wilton “Ice Cream Bowl Pan.”  As you can see, the cookie dough formed a nice bowl-like structure, and all of them came nicely off the pan.  Nevertheless, a couple ended up with holes in the sides, and to a certain extent, the bowls looked rather porous, so you’ll need an actual bowl to serve them in.  Also, because of the way the dough spread out past the ridges, they ended up with wide, saucer-like edges.  This meant that we needed wide containers to store them in.  We got four in an eight-cup Ziploc container that measured 10.5” long by about 6” wide and 3.5” tall. 


Making them into sundaes that evening was a real treat.  I expected the dough to be brittle, but the bowls held up well to the pressure of digging into the ice cream with the spoon.  The edges, and bowls themselves, broke off in nice pieces when we wanted them to, rather than fracturing and breaking unexpectedly.  As we hadn’t put chocolate chips, or anything else into them, they had a nice, basic flavor, and added to the ice cream (“Triple Brownie” flavor Deluxe Ice Cream brand) without distracting or competing.  And I ended up, on the last spoonful, with both cookie and ice cream, so it was a nice way to finish the dessert.  In case you ran out and bought a Wilton pan after you read yesterday’s post, here’s the recipe we used to make our “Never Enough Chocolate” Ice Cream Bowls, along with the calories, for those who count them.
  
1 Cup Butter (2 sticks)                                                           1630
1 Cup Sugar                                                                            775
½ Cup Brown Sugar (packed)                                                   415
2 Eggs (XL)                                                                             160
2 teaspoons Vanilla extract                                                        20
3 Cups Flour                                                                          1365
1 teaspoon Salt                                                                           0
1 teaspoon Baking Soda                                                              0
6 ounces Grated Dark Chocolate (171 grams)                             898

Total Calories                                                                         5263

My wife made nine cookie bowls out of half of the dough.  After making three more bowls, for a total of twelve, she again rolled out the dough, and using a small round cookie cutter, cut out around forty 1/8” thick cookies.  Each bowl works out to 292 calories, and the cookies averaged (due to size differences) 40 – 50 calories.  Here are some more precise directions.

Cream butter and sugars. 
Add eggs and vanilla, mix well.
Combine four, salt, and baking soda in separate bowl.  Mix well, gradually add to batter.
Stir in grated chocolate. 
Bake 375 F for 8-10 minutes. 
Cool 5 – 10 minutes before removing from pan.

In review, our “Never Enough Chocolate” Ice Cream bowls had a nice basic flavor, and a perfect texture.  The only problem, from our perspective, was that they had a lot of calories.  (In comparison, we could probably eat a richer chocolate cake, with icing, for the same number of calories).  So we’ll have to try a different recipe next time.  Nevertheless, we won't let such an important fact bother us too much, as they really were a nice treat.  


We'll just plan some lower-calorie dinners for the next week.

After we made them, my wife found a more basic, Sugar Cookie-type recipe at the Wilton website.  She noticed their recipe didn’t call for baking soda or baking powder.  So perhaps losing those ingredients would prevent the bowls from falling and spreading out on the pan.  Then again, if you don’t care about the calories, and are throwing a Science Fiction themed party, you could always put ice cream inside, then plunk another one down on top to form Ice Cream Cake Bowl UFOs.  I’m sure they’d be the talk of your intergalactic guests.

Dragon Dave

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1 comment:

  1. A note from Dragon Dave's wife: if you want to make just cookies and not ice cream bowls, you can cut the grated chocolate to 4oz and add a cup of chocolate chips, mini chocolate chips, or mini M&Ms. Then just drop spoon fulls of dough on the cookie sheet and bake 8-10 minutes. (Suggest using parchement paper on the cookie sheet)

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