The perfect summer treat. I brought these to our friend's dinner party and we enjoyed them on his rooftop with a beautiful view, nice conversation and a warm breeze. We were all incredibly stuffed but I guess you somehow find room for an ice cream cookie sandwich. The concept is easy; make chocolate chocolate chip cookies, buy some ice cream, assemble, wrap, and freeze. You do really want to freeze the sandwiches as the ice cream fuses to the cookie and makes them easier to eat (the ice cream doesn't push out the sides). I did chocolate and vanilla ice cream but choose your favorite (like salted caramel). You could also roll the sandwiches in sprinkles or crushed nuts along the ice cream sides, but I was not in the mood for that much production. I adapted the cookie recipe from this blog.
Chocolate Chocolate Chip Cookies
2 sticks butter (1 cup)
2 1/4 c flour
1 c sugar
2 eggs
1/2 c cocoa powder
pinch of salt
1 t baking powder
1/2 t espresso powder
2 c chocolate chips (semi sweet or dark if you prefer)
Cream butter and sugar in a stand mixer or with a hand mixer in a large bowl. Add eggs and blend. Add cocoa and espresso powder and combine. Add flour, salt, baking powder and espresso powder and mix on low until combined. The dough will be very thick and a bit unruly. Just work with it. Stir in chocolate chips. I dumped the dough out onto parchment paper and formed it into a log and wrapped it up. This way I could slice the cookies to be a bit more uniform for the sandwiches. Do what you please. I let the dough chill in the fridge overnight. When ready to bake preheat oven to 350. Form flat, medium sized cookies. Bake for 10 minutes. You want them to be on the undercooked side. Let the cookies cool completely. With soft ice cream scoop a ball onto underside of one cookie and spread slightly. Press another cookie on top. With a knife, add ice cream to fill in the sides. Wrap individually in plastic wrap. Freeze for about 2 hours.
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