Chocolate Cookie Ice Cream Sandwiches

By Cookie67

Ingredients

• 2 cups all purpose flour
• 1/2 cups unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 cup (packed) golden brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 12-ounce package semisweet chocolate chips (about 2 cups)
• 3 pints ice cream (such as strawberry, coffee, mint-chip, banana)
• softened slightly, if necessary
• Assorted decorations (such as sprinkles and tiny candies)

Details

Servings 14

Preparation

Step 1

Preheat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in both sugars. Beat in eggs, one at a time, then vanilla and dry ingredients. Stir in chips.

For each cookie , drop 2 heaping tbsp batter onto prepared cookie sheet, spacing 2 inches apart. Flatten slightly. Bake cookies until dry-looking but slightly soft to touch, about 20 minutes. Cool on sheets. Layer in container between sheets of waxed paper. Cover.

NOTE: Can be made 2 days ahead. Keep frozen.

Place 1 cookie, flat side up on work surface. top with 1/3 cup ice cream; flatten slightly. Top with another cookie, flat side down. Roll edges in desired decorations. Form more sandwiches. Freeze until firm.

NOTE: Can be assembled 3 days ahead. Wrap tightly and keep frozen.