“Forget art. Put your trust in ice cream.” ~ Charles Baxter
Chocolate Chocolate Chip Cookie Sandwiches
My son-in-law recently celebrated a birthday. His favorite dessert is a chocolate chip cookie. My daughter and I have created many different desserts using this cookie as a base. One year we made 6” wide cookies. We stacked them, with icing between each cookie, until we had a tall cylindrical cake. We wrapped the cake with fondant and continued to create a golf bag. It turned out amazingly well.
This year his fellow firefighters wanted to make ice cream sandwiches to celebrate his birthday. So I decided to make a double chocolate chip cookie. To get an intense chocolate flavor, the dough was enhanced with espresso powder.
To get started, preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
In a large bowl, cream the butter and the sugar until light and fluffy. Beat in the eggs and vanilla. Add the espresso powder and mix until combined.
In a separate bowl, combine the flour, cocoa, baking powder, baking soda and kosher salt. Mix the flour mixture into the butter mixture until completely combined. Stir in the chocolate chips.
Divide the dough into 1.8 ounce pieces. Place each piece of dough onto the prepared cookie sheets.
Bake for 12-14 minutes just until the dough is set. When you remove the cookies from the oven, sprinkle each cookie with sea salt. Cool the cookies for 5 minutes on the cookie sheets and then remove them to a cooling rack.
When the cookies are cool, place a scoop of your favorite ice cream on the bottom of a cookie. Place the second cookie on top of the ice cream bottom side against the ice cream. Roll the edges of the cookies in colorful sprinkles.
The recipe makes 20 cookies or 10 ice cream sandwiches
Chocolate Chocolate Chip Ice Cream Sandwiches
By Published: May 7, 2014
- Yield: 20 cookies or 10 ice cream sandwiches
"Forget art. Put your trust in ice cream." ~ Charles Baxter Chocolate Chocolate Chip Cookie Sandwiches My son-in-law recently …
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 tablespoons espresso powder
- 2 cups white flour
- 2/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups semisweet baking chocolate coarsely chopped
- sea salt for sprinkling
- 1/2 gallon vanilla ice cream
- jimmies for rolling the edge of the sandwiches
Instructions
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- In a large bowl, cream the butter and the sugar until light and fluffy. Beat in the eggs and vanilla. Add the espresso powder and mix until combined.
- In a separate bowl, combine the flour, cocoa, baking powder, baking soda and kosher salt. Mix the flour mixture into the butter mixture until completely combined. Stir in the chocolate chips.
- Divide the dough into 1.8 ounce pieces. Place each piece of dough onto the prepared cookie sheets.
- Bake for 12-14 minutes just until the dough is set. When you remove the cookies from the oven, sprinkle each cookie with sea salt. Cool the cookies for 5 minutes on the cookie sheets and then remove them to a cooling rack.
- When the cookies are cool, place a scoop of your favorite ice cream on the bottom of a cookie. Place the second cookie on top of the ice cream bottom side against the ice cream. Roll the edges of the cookies in colorful sprinkles.
- The recipe makes 20 cookies or 10 ice cream sandwiches.
Enjoy!!
