Ice Cream Sandwiches

By lisalang

Ingredients

• 1 1/3 cups flour
• 1 cup Dutch processed cocoa powder, measured then sifted
• 2 1/4 tsp Kosher salt
• 1 3/4 sticks plus 1 TBS butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 extra large egg
• Chocolate mint chip ice cream (or flavor of your choice)

Details

Servings 12
Preparation time 140mins
Cooking time 260mins
Adapted from tastebook.com

Preparation

Step 1

Preheat oven 350°.

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 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.

3

LIne 2 baking sheets with parchment paper or nonstick mats. Scoop 2 tsp. of dough into a ball. Repeat until all the dough has been shaped. Place the balls 2 1/2“ apart on the baking sheets. Flatten the balls slightly so that they’re about 1/2 ” 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.

4

After the ice cream in in refrigerator for 20 min. take out. Arrange half of the cookies upside down on a baking sheet. Scoop 1/2 cup ice cream onto each cookie and top with a second cookie. Press lightly o the cookies to flatten. Freeze for at least 2 hours before serving.

Source: Kristin Cavallari

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