Chocolate Chocolate Chip Cookie + Strawberry Ice Cream Sandwich
Ready In: 55 mins
Serves: 12
Yields: 12 ice cream sandwiches
Ingredients
- 2 1⁄4 cups flour
- 1⁄2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, room temp
- 1 cup packed light brown sugar
- 1⁄2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 quart strawberry ice cream (use recipe # or store bought)
Directions
- Preheat oven to 375. Line 2 large rimmed baking sheets with parchment paper.
- Sift first 4 ingredients into bowl. Using mixer, beat butter in another bowl until fluffy. Beat in both sugars, then eggs, 1 at a time.
- Beat in vanilla, then flour mixture. Fold in chips.
- Drop by heaping tablespoonfuls (I use a 1 tbsp scoop so they are all the same) onto prepared sheets, spacing mounds 3 inches apart. You should end up with 24. Using moist fingertips, flatten mounds to about 3/4 inch thickness.
- Bake both trays at the same time, 5 minutes. Reverse the trays. Bake cookies until they are puffed and dry looking but still soft to the touch, about 5 more minutes. Cool completely. Freeze on sheets 15 minutes.
- Scoop about 1/3 cup ice cream onto the flat side of cookie and top with second cookie, press together lightly. Wrap and freeze. Repeat with remaining cookies.
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