These chocolate cookies are chewy and thick, making them perfect for ice cream sandwiches. The cookies buckle gently instead of breaking and are completely delicious once frozen — almost brownie-like. Choose your favorite ice cream flavor for the middle. We love mint-chocolate chip.
8 tablespoons (115 grams) unsalted butter at room temperature (1 stick)
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) light brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups (160 grams) all-purpose flour
6 tablespoons (30 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
2 cups ice cream
Heat oven to 350 degrees F. Line two baking sheets with parchment paper.
Add butter and sugars to a large bowl, turn a hand mixer to medium speed and beat until creamy, light and fluffy; 3 to 5 minutes. Add the egg, vanilla extract, and salt. Turn mixer to medium and beat until well incorporated.
In a separate bowl, whisk the flour, cocoa powder, and baking soda until blended.
With the hand mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. The cookie batter will become very thick. You only need to mix until everything has combined.
Drop cookie dough by rounded tablespoonfulls onto baking sheets (or use a medium cookie scoop). Bake 9 to 12 minutes or until the cookies have puffed a little and the tops are dry. Cool on baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
Meanwhile, line a baking sheet or pan with parchment paper or aluminum foil. Scoop ice cream into 10 balls – about 3 tablespoons per scoop. (This recipe should make 10 sandwiches, if you were able to make more than 20 cookies, scoop extra ice cream to accommodate).
Cover ice cream with another sheet of parchment paper then gently push the ice cream balls down to fit the width of the cookies. If the ice cream starts to melt, place baking sheet into the freezer for 5 to 10 minutes to firm up.
Sandwich one pressed ice cream ball between two cookies. Enjoy immediately or wrap with plastic, foil or parchment paper then freeze up to 3 months.