Servings: 14 sandwiches
- 1 cup all-purpose flour
- 6 tablespoons unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 2 pints ice cream (any flavor)
- Make cookies: Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt into a bowl.
- Combine butter and sugar in a large mixing bowl; cream together with an electric mixer until fluffy. Add egg and vanilla, and beat until smooth. Add flour mixture and mix until just combined. Stir in chocolate chips.
- Scoop up heaping tablespoonfuls of dough and roll into 1 1/2- to 2-inch balls. Place balls on baking sheets 3 inches apart (you’ll have about 8 balls per sheet). Bake until dry on top, 13 to 15 minutes. Let cool on baking sheets on wire racks.
- Make sandwiches: Soften ice cream at room temperature for 3 minutes. Set containers on their sides on a cutting board and use a sharp serrated knife to cut each pint of ice cream into 7 circles, cutting through cardboard. Peel cardboard away and place each disk of ice cream between 2 cookies. Place sandwiches on a baking sheet, cover with plastic and freeze until firm, at least 1 hour and up to 2 days.
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