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all-purpose Dutch salt baking powder unsalted butter shortening sugar eggs vanilla containers ice cream
Viewed: 12 - Published at: a year agoIngredients
- 1/2 cup all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking powder
- 6 tablespoons unsalted butter, softened
- 2 tablespoons shortening
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 (1-pint) containers ice cream (any flavor)
Method
- 1.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- 2.
- In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy.
- Beat in the eggs and vanilla, beating until smooth.
- With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
- 3.
- Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie.
- Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes.
- (For even baking, rotate the pans from top to bottom and back to front halfway through baking.)
- Using a spatula, transfer the cookies to a wire rack and cool completely.
- 4.
- Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds.
- Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
- 5.
- To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies.
- Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.