Double Chocolate Chip Cookie Ice Cream Sandwiches
Ingredients
The cookies
-
½
cup
unsalted butter
-
¾
cup
granulated sugar
-
¾
cup
light brown sugar
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
2
cups
all-purpose flour
-
1
tablespoon
espresso powder
-
⅔
cup
Dutch process cocoa
-
1
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
2
cups
dark chocolate chunks
The ice cream
-
2
14-ounce packages
ice cream
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugars in an electric mixer until fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla.
- In a separate bowl, sift together the flour, espresso powder, cocoa, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until combined, then fold in the chocolate chunks.
- Drop rounded tablespoons of dough onto the baking sheets and bake for 12 minutes.
- Allow the cookies to cool completely on a cooling rack.
- Soften the ice cream at room temperature for 3-5 minutes, then cut it into rounds.
- Assemble the sandwiches by placing a slice of ice cream between two cookies.
- Serve immediately or wrap individually and freeze for later.
Nutrition Facts (estimated)
Servings
12
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
4g
Sodium
150mg
Cholesterol
30mg
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