chocolate ice cream sandwich cookies

If you ever want to make ice cream sandwiches, these are an excellent chocolate cookie. They're thin, so as not to overwhelm the ice cream, but they're chocolate enough to contribute flavor to a good pairing- I made sandwiches with the vietnamese coffee ice cream and it was mocha-licious. I've saved some of the cookies to try with the basil ice cream (coming soon) and with the mint. The advantage of ice cream sandwiches is that you can eat the ice cream without a spoon or bowl. No dishes!

I would advise freezing the cookies and letting the ice cream soften for a few minutes before assembling the sandwiches. If the ice cream is too hard it won't spread and if it is too soft it won't hold up thick enough to make a good sandwich. Once assembled, you want to freeze the whole contraption wrapped in plastic wrap for a while so that it becomes solid enough to eat. Otherwise, when you take a bite all the ice cream will squeeze out the far end like a bad jelly doughnut.

Chocolate Ice Cream Sandwich Cookies
from A Perfect Scoop
makes 16 cookies for 8 sandwiches

1/2 cup (115 g) unsalted butter at room temperature
1 cup (200 g) sugar
1 large egg at room temperature
1 teaspoon vanilla extract
6 tablespoons (50 g) unsweetened dutch-process cocoa powder
1 1/2 cups (210 g) flour
1 teaspoon baking powder
1/8 teaspoon salt

Preheat the oven to 350 and line two baking sheets with parchment or silicone baking mats. (It is important to line the sheets so that you can remove the cookies as soon as you take the sheets out of the oven, otherwise the cookies continue to bake on the baking sheet and become overdone.)

Beat together the butter and sugar in the bowl of a mixer until smooth. Beat in the egg and vanilla.

In a separate bowl, whisk together the cocoa, flour, baking powder, and salt. Stir the dry ingredients gradually into the creamed butter mixture until completely incorporated and there are no streaks of butter.

Form the dough into sixteen 1 1/2" (4 cm) rounds. On the baking sheets, flatten the rounds so they're 3 inches (8 cm) across, spacing them evenly. You can get 8 on a normal 11 x 17" baking sheet with three going lengthwise down the sides and two in the center in between.

Bake for 20 minutes, rotating the baking sheets midway during baking, then remove from the oven.

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