Double Chocolate Cookies and Cream Ice Cream Sandwiches
 
 
Author:
: Dessert
Serves: 15
Ingredients
  • 2 cups pastry flour (or substitute with 1 and ¾ cups all-purpose flour plus ¼ cup cake flour)
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 sticks (16 Tablespoons) unsalted butter, halfway melted and cooled
  • 2 cups light brown sugar, packed
  • 1 egg and 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips or chunks
  • Store-bought or homemade cookies & cream ice cream
Directions
  1. Bake the cookies:
  2. In a large bowl, whisk together the flour, cocoa powder, salt and baking soda. Set aside.
  3. In a microwave safe bowl, microwave the butter in 15 second increments until half of the butter is melted. Allow to cool.
  4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the cooled butter and brown sugar together on medium speed until light and fluffy. Add the egg, egg yolk and vanilla until well incorporated.
  5. Turn the mixer down to low and slowly add in the dry ingredients. Once everything is combined, turn off the mixer and fold in the chocolate chips by hand.
  6. Cover the bowl and refrigerate for at least 20-30 minutes.
  7. Preheat your oven to 325 degrees F.
  8. Scoop out the dough using a medium cookie scoop or two teaspoons and roll the dough into a ball (it should be slightly smaller than a golf ball). Allow at least 2 inches in between each ball of dough.
  9. Bake in your preheated oven for 10-12 minutes or until the edges are slightly crispy and the centers are a bit overdone. Do not over bake these. Allow to cool completely.
  10. Assemble the ice cream sandwiches:
  11. Pair up the cookies according to size. Take one cookie, flat side up, and top with 1-2 scoops of ice cream. Place another cookie on top, flat side down. Wrap in parchment paper or waxed paper. Repeat with remaining cookies and freeze for at least 1 and ½ hours.
Notes
Ice cream sandwiches should remain in the freezer and will keep for about 2 weeks.
Yield: About 15 ice cream sandwiches (30 individual cookies)
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/double-chocolate-cookies-and-cream-ice/