Chocolate-Mint Chip Ice Cream Sandwiches

Chocolate-Mint Chip Ice Cream Sandwiches puts all-purpose flour, unsweetened cocoa powder and baking soda at the center of a sandwich recipe and finishes in about 90 minutes, enough for 6 -8 ice cream sandwiches.

• Yield 6 -8 ice cream sandwiches
• Ready in 90 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces semisweet or bittersweet chocolate (chopped)
• 4 tablespoons butter
• 3/4 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup semisweet chocolate chips
• 3 tablespoons sugar
• 1 pint mint chocolate chip ice cream

Instructions

1. Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment, silpat liners or lightly grease with cooking spray.
2. In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, place the 4 ounces chocolate and the butter. Microwave on low power for one minute intervals until the chocolate and butter are melted and combined, stirring after every minute of cooking. Take care not to microwave at too high of power or the chocolate can scorch. Let the chocolate mixture cool slightly, then whisk in the brown sugar, egg and vanilla. Beat the mixture until it is well combined.
3. Gradually stir in the flour mixture. Add the chocolate chips and mix. Roll the dough into about 16 balls (12 to 14 if you want larger ice cream sandwiches). Roll each ball of cookie dough in the sugar. Transfer the dough balls to the prepared baking sheets, placing about 2 inches apart. Bake the cookies until they are puffed, 12 to 15 minutes.
4. Transfer the cookies to a wire rack and let cool to room temperature. Repeat with the remaining dough. When the cookies have all cooled, place them in the freezer in an airtight container until they are very cold.
5. Remove the cookies from the freezer and working quickly, arrange half of the cookies bottom side up and top each with a small scoop of ice cream in the middle of the cookie. Top with a second cookie and press together lightly. Wrap each in plastic wrap and freeze until firm, about 1 hour.

Let the center settle before you cut it, or the slices will slump.