The 1/2 cup of flour in this recipe is not enough to make a cookie dough, what I had looked more like cake batter. I added another 1/2 cup flour plus a bit more until I could roll the dough. Then they came out very puffy. Overall, they taste good but next time I will just use one of my own favorite cookie recipes.
Chocolate-Mint Chip Ice Cream Sandwiches
Photo: Ryan Benyi; Styling: Lynn Miller
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Freeze: 1 Hour
Amount per serving
- Calories: 373
- Fat: 19g
- Saturated fat: 11g
- Protein: 5g
- Carbohydrate: 52g
- Fiber: 2g
- Cholesterol: 54mg
- Sodium: 153mg
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces bittersweet chocolate, chopped
- 4 tablespoons unsalted butter
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate chips
- 3 tablespoons sugar
- 1 pint mint chocolate chip ice cream
- 1. Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment. In a medium bowl, whisk together flour, cocoa, baking soda and salt.
- 2. Melt chocolate and butter in a double boiler set over simmering water, stirring occasionally. Remove from heat and let cool slightly. Combine chocolate mixture, brown sugar, egg and vanilla in a large bowl and beat until mixture is well combined. Gradually stir flour mixture into chocolate mixture. Add chips.
- 3. Roll dough into 16 1 1/2-inch balls, then roll each in sugar. Transfer dough balls to baking sheets, and bake until cookies are puffed and lightly browned, 12 to 15 minutes. Transfer cookies to wire rack and let cool. Repeat with remaining dough.
- 4. Arrange 12 cookies bottom side up and top each with a small scoop of ice cream. Top with a second cookie, bottom side down, pressing together slightly. Wrap each in plastic and freeze until firm, about 1 hour.
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