Seared Cookie With Ice Cream

I was discussing a favorite dessert idea of mine with my friend Charlotte earlier this evening. The idea was basically that with the long recent history of popularity for chocolate chip cookie dough ice cream, people had neglected an even better dessert option: chocolate chip cookie ice cream. Basically, the idea is that one actually bakes the cookie dough, and then after taking it out of the oven puts a piping hot cookie at the bottom of a bowl and tops it with a scoop of a good vanilla ice cream. Viola!

Charlotte then astounded me with her own innovation (incidentally, a similar idea had been proposed to me independently by J.J. days before). Instead of baking the cookies for the full amount of time (say, 12 minutes), one bakes them for only about half the time (say, 6 minutes). This causes the outsides of the cookies to be baked, while the insides are still doughy and gooey. The result? You get the best of both worlds: hot cookie and cookie dough with your ice cream. Brilliant!

But then I thought about it for a bit, and proposed that we take it one step further. "You know how at good restaurants they will often cook steaks at temperatures as high as possible for just a minute or two on each side, so that the steaks will have a nice sear while still being practically rare in the center?"

"Um... no."

"Well, they do." I then proposed that one might go about baking cookies for only half the time recommended on the package, as Charlotte suggested, but do so at about 100 degrees hotter than the temperature recommended. This would give more time for the cookies to form some of that delicious hot cookie crust, while still leaving the middle soft and gooey -- the best of both worlds, but even more so! And yes, the cookie equivalent of a seared steak served medium rare. Mmmm...

I tried it this evening, and damn, it was delicious! Below is a picture I snapped of the dessert in all its gooey, crusty goodness... Gourmet Magazine, eat your heart out!