Beat the Heat with a Sweet Treat

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We’ve got the best cookie recipes to share with our preFLIGHT readers, whether the delicious dough makes it to the oven or not is up to you.

For some the airport is not exactly a place you’d think of treating yourself, but with the recent open of Mélange Bakery and Chocolaterie that’s changing. Mélange brings fresh baked, onsite offerings to United’s Terminal C at Newark airport including croissants, macarons, muffins, cupcakes, bonbons, doughnuts, éclairs, bagels, and more!

Mélange’s Triple Chocolate Cookie Ice Cream Sandwich

 
What You’ll Need:

        •10 ounce Butter
        •1 Cup Sugar
        •1 Cup Brown Sugar
        •2 Large Eggs
        •2 Teaspoon Vanilla
        •2 & 1/2 Cups AP Flour
        •3/4 Cup Cocoa Powder
        •1 Teaspoon Baking Soda
        •1/2 Teaspoon Salt
        •1 & 1/2 Cups Dark Chocolate Chips
        •1/4 Cup Milk Chocolate Chunks
        •1/4 Cup White Chocolate Chunks

To Finish

    •12 Evenly Sized Cookies
    •12 Scoops of Delicious Chocolate Ice Cream
    •1 Cup of Chocolate Curls for Decorating

Preheat oven to 375º. Beat butter and both sugars until light and fluffy. Blend in eggs and vanilla. Combine flour, cocoa powder, baking soda and salt and mix into the egg mixture. Finally mix in the three varieties of chocolate. Scoop onto a tray with parchment paper and bake for 12 minutes.

Let cool and fill with your choice of chocolate ice cream. Roll outside with chocolate curls and let sit in the freezer for at least 1 hour and serve immediately.

 

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Mélange’s Strawberry Ice Cream & Pistachio Sandwich

 
What You’ll Need:

    •2 Cups Minus 2 Tablespoons Cake Flour
    •1 & 2/3  Cups Bread Flour
    •1 & 1/2 Teaspoons Baking Powder
    •1 & 1/4 Teaspoons Baking Soda
    •1 & 1/2 Teaspoons Coarse Salt
    •2 & 1/2 Sticks (1 & 1/4 Cups) Unsalted Butter, Room Temp
    •1 & 1/4 Cups Light Brown Sugar, Packed
    •1 Cup Plus 2 Tablespoons Granulated Sugar
    •2 Large Eggs, Room Temperature
    •2 Teaspoons Pure Vanilla Extract
    •1 & 1/3 Pounds Bittersweet Chocolate Disks Or Fèves, At Least 60% Cacao Content

To Finish

    •12 Evenly Sized Cookies
    •12 Scoops of Delicious Strawberry Ice Cream
    •1 Cup of Sicilian Pistachios for Decorating

Preheat oven to 375º. Beat butter and both sugars until light and fluffy. Blend in eggs and vanilla. Combine flours, baking powder, baking soda and salt and mix into the egg mixture. Finally mix in the chocolate.  Scoop onto a tray with parchment paper and bake for 12 minutes.

Let cool and fill with your choice of strawberry ice cream. Roll outside with Sicilian pistachios and let sit in the freezer for at least 1 hour and serve immediately.

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