DARK CHOCOLATE COOKIE ICE CREAM SANDWICHES

By Jaxson

Ingredients

• 1 1/3 CUPS FLOUR
• 1 CUP DUTCH PROCESSED COCOA POWDER, MEASURED THEN SIFTED
• 2 1/4 TSP BAKING SODA
• 1/4 TSP KOSHER SALT
• 1 3/4 STICKS PLUS 1 TBSP BUTTER AT ROOM TEMP
• 1 CUP GRANULATED SUGAR
• 1/2 CUP PACKED BROWN SUGAR
• 1 EXTRA LARGE EGG
• CHOCOLATE MINT CHIP ICE CREAM

Preparation

Step 1

1. WHISK TOGETHER THE FLOUR, COCOA POWDER, BAKING SODA AND SALT. COMBINE THE BUTTER AND BOTH SUGARS AND MIX ON MEDIUM HIGH SPEED UNTIL LIGHT IN COLOR, ABOUT 2 MINUTES. BEAT IN THE EGG. ADD FLOUR MIXTURE AND MIX ON LOW SPEED JUST UNTIL THE DOUGH COMES TOGETHER, ABOUT 30 SECONDS. COVER BOWL WITH PLASTIC WRAP AND CHILL AT LEAST 2 HOURS OR UP TO OVERNIGHT.

2. PREHEAT THE OVER TO 350. LINE 2 BAKING SHEETS WITH PARCHMENT PAPER OR NONSTICK MATS. SCOOP 2 TBSP OF DOUGH INTO A BALL. REPEAT UNTIL ALL THE DOUGH HAS BEEN SHAPED. PLACE THE BALLS 2 1/2 IN APART ON THE BAKING SHEETS. FLATTEN THE BALLS SLIGHTLY SO THAT THEY ARE ABOUT 1/2 IN THICK. BAKE 10-12 MINUTES, UNTIL COOKIES ARE SLIGHTLY CRACKED ON THE SURFACE.LET COOL 1 MINUTE, THEN TRANSFER TO A RACK TO COOL COMPLETELY.

3. PUT THE ICE CREAM IN THE REFRIGERATOR UPSIDE DOWN ON A BAKING SHEET.SCOOP 1/2 CUP ICE CREAM ONTO EACH COOKIE AND TOP WITH A SECOND COOKIE. PRESS LIGHTLY ON THE COOKIES TO FLATTEN. FREEZE FOR AT LEAST 2 HOURS BEFORE SERVING.