Ingredients
The following ingredients have 6 Servings
- 1/2 cup (Butter, cold and cut into small cubes)
- 3/4 cup + 2 Tablespoons Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 1/4 cup Cocoa **
- 1 cup + 2 Tablespoons Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 cup Chocolate Chunks
- Favorite Ice Cream Flavors (may use pints or half-gallons. Read instructions to determine which one to use.)
- **Notes: I use Callebaut cocoa powder. It is high quality but it can be found for an incredibly low price at a Winco grocery store in their bulk bins. It's 4 times as much on Amazon. Trader Joe's has a nice cocoa powder as well.
Instruction
- Preheat oven to 360 degrees.
- In a large mixing bowl, cream cold butter cubes and sugar for at least 4 minutes, scraping the bowl halfway through mixing.
- Add egg and vanilla.
- Stir in flour, cocoa, baking powder, and salt. Stir in chocolate.
- Roll into 12 balls and place on cookie sheet lined with a Silpat or parchment paper. Flatten with glass.
- Cook for 10-14 minutes. Remove from heat and let cool on baking racks.
- Let cookies cool completely. Freeze for 20 minutes before stuffing with ice cream.
- Place ice cream on the bottom of a cookie and top with another cookie and press down. If you want uniform ice cream disks, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting into even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies.
- If using scooped ice cream, flatten as much as possible before stuffing cookies.
- Wrap and freeze until ready to eat.
