Food Network Magazine - (04)April 2020

112 FOOD NETWORK MAGAZINE ●APRIL 2020

Name

This

Dish!

contest

Dream up a clever

name for this cookie

bowl and milkshake

and you could win big.

How to enter:

Read the recipe and come up

with a creative name for it.

Go to foodnetwork.com/

namethisdish and enter from

March 13 to March 31.

NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine April 2020 Name This Dish Contest.

Sponsored by Hearst Magazine Media, Inc. Beginning March 13, 2020, at 12:01 a.m. ET, through March 31, 2020,

at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/namethisdish on a computer or wireless device and

complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name,

address, telephone number, e-mail address and an original recipe name for the dish that appears in the April 2020 issue

of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the

terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of

the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited

by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.

The winner

will receive

$500 and three

runners-up will

each receive

$50.

Food Network Magazine

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ACTIVE: 35 min l TOTAL: 3 hr l SERVES: 4 to 8

What do

you think?

1. Make the cookie bowl: Preheat the oven to 350 ̊. Line a 3-quart metal bowl
   (with an 8-inch diameter at the top) with foil, leaving a 1-inch overhang. Coat the
   foil with cooking spray; set aside.


2. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and
   brown sugar in a large bowl with a mixer on high speed until light and fluffy, about
   2 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and beat in
   the flour mixture until just combined. Stir in ¾ cup mini chocolate chips. Working
   with a small handful at a time, press the dough into the bottom and up the sides
   of the foil-lined bowl to cover, stopping 1 inch from the rim of the bowl. Freeze
   until set, about 15 minutes.


3. Line the dough in the bowl with parchment paper and fill with enough dried
   beans to reach the top edge of the dough. Bake until the bottom and sides of
   the cookie bowl are set and the parchment can be removed without sticking,
   about 1 hour. Remove the parchment paper and beans. Reduce the oven
   temperature to 325 ̊ and continue baking until the bottom of the cookie is dry but
   still soft, 15 to 25 minutes. Transfer to a rack and let cool completely in the bowl,
   about 30 minutes. Lift the cookie out of the bowl using the foil overhang, then
   remove the foil.


4. Combine the remaining 1 cup mini chocolate chips and the coconut oil in a
   heatproof bowl set over a saucepan of simmering water; cook, stirring, until
   melted. Remove from the heat and whisk until smooth. Let cool 10 minutes. Brush
   the inside of the cookie bowl with some of the melted chocolate. Freeze until set,
   10 to 20 minutes. Reserve the remaining melted chocolate for topping.


5. Make the milkshake: Blend the ice cream, liqueur and bourbon in a blender. Pour
   into the cookie bowl; top with whipped cream and the remaining melted chocolate.

FOR THE COOKIE BOWL

Cooking spray

1¾ cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon kosher salt

1 stick unsalted butter,

at room temperature

1 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1¾ cups mini chocolate chips

3 to 4 cups dried beans, for weights

2 tablespoons coconut oil

FOR THE MILKSHAKE

1 pint chocolate ice cream

1 pint coffee ice cream

2 ounces coffee liqueur (or use milk)

2 ounces bourbon (or use milk)

Whipped cream, for topping

PHOTO: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON.

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