Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! 

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

You-Need NO-KNEAD Bread

Who doesn't love the taste of home-baked bread?  Even better, how about a homemade bread that tastes like it came from the experienced hands of an artisan boulanger, yet takes mere minutes and only four simple ingredients to get started?  This is the beauty of the No-Knead Bread recipe from Jim Lahey of Sullivan Street Bakery, that was published in the NY Times.  No special culinary skills are required.  If you can measure, stir, and preheat an oven, you've got what it takes to bake a beautiful loaf of glorious, golden bread.

I was introduced to this recipe several weeks ago by my friend Kelly, and my family meals on Fridays (and a few other days in-between) have not been the same since.  My family is crazy for this bread that I've come to call my "9-5 Bread".  What I've done is timed the recipe so that I stir the ingredients together around 9:00 p.m. before I head off to retire for the evening, cover the bowl, and leave it till the next day.  The dough gets popped in to the oven around 5:00 and is ready for supper at 6:00.  Fresh, crusty, French-style bread with minimal effort and on demand.  I love it!

You will find the original New York times article, 
"The Secret of Great Bread:  Let Time Do the Work", HERE.
And the original recipe HERE.

Below I've included my schedule and instructions for having a loaf ready to serve at dinner or to bring to a friend's house by 6:00 p.m.

No-Knead Bread
(based on Jim Lahey's Sullivan Street Bakery recipe)

3 cups all-purposed flour, plus more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 5/8 cups room temperature water

1/4 cup cornmeal for dusting 

Stir ingredients together the night before.

9:00 p.m. (or before you go to bed):  In a large bowl, stir together the flour, yeast, salt and water till blended. Dough will be shaggy and sticky.  Cover the bowl tightly with plastic wrap, and then with a kitchen towel.  Let rest at room temperature until the next day (12-18 hours later).  Do not let the dough continue to rise beyond the 18 hours or it will begin to over-proof and the resulting bread will be rather flat.

18 hours later it looks like this.
3:00 p.m.  Lightly flour a work surface and place dough on it.  Sprinkle with a little bit of flour and fold it over on itself once or twice.  Cover loosely with plastic wrap and rest for 15 minutes.

3:15 p.m.  Using just enough flour to keep dough from sticking, quickly and gently shape the dough into a ball.  Place the dough, seam side down, on a cotton towel (not terry cloth) that has been dusted with cornmeal.  Sprinkle cornmeal on top of the dough as well.  Cover with a second towel and let rise for 2 hours.

After the final rise, the dough will look like this.
4:45 p.m.  Place a 6-8 quart heavy covered pot (cast iron, enamel, pyrex or ceramic -- I use All-clad). on middle rack of oven and preheat to 450 F with the lid on.

5:15 p.m.  Remove top towel from dough.  Open oven and remove lid from the pot -- be sure to use an oven mitt.  Slide hand under the bottom towel and turn the dough over into the preheated pot, seam side up.  Shake pan once or twice if dough is unevenly distributed.  Cover with lid and bake 30 minutes.

5:45 p.m.  Remove lid from pot and continue to cook bread for another 15 minutes.

6:00 p.m.  Bread is done.  Remove from oven, let cool for 15 minutes, then serve, slice and enjoy!


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