The cookies baked up a little crunchy, but they softened after being in the freezer next to the ice cream. The cookies were pretty sturdy and worked well for making sandwiches.
I used plain homemade vanilla ice cream, but next time I'll try a different flavor, or vanilla with something stirred in.
Chocolate Ice Cream Sandwich Cookies
from The Perfect Scoop by David Lebovitz
1/2 cup unsalted butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 tsp. vanilla
6 Tbsp. unsweetened Dutch-process cocoa powder
1 1/2 cups flour
1 tsp. baking powder
1/8 tsp. salt
Preheat the oven to 350. Line 2 baking sheets with parchment paper or silicone baking mats.
Beat together the butter and sugar in the bowl of an electric stand mixer, or by hand, 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-inch rounds. On the baking sheets, flatten the rounds so they're 3 inches across, spacing them evenly. You can get 8 on a normal 11 by 17-inch baking sheet, with 3 going lengthwise down the sides and 2 in the center in between.
Bake for 20 minutes, rotating the baking sheets midway during baking, then remove from the oven.
Once cool, sandwich ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and store in the freezer.
You are DEFINITELY coming to cook for us.
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