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Makes
12 small ice cream sandwiches
Author Notes
Double dark chocolate cookies bolstered with a bit of espresso powder and paired with your choice of ice cream. —Sarah | Wisconsin from Scratch
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Ingredients
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1 cup
flour
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1/4 cup
cocoa powder
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1 tablespoon
instant espresso powder
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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1/2 cup
(1 stick) butter, softened
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1/2 cup
sugar
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1/4 cup
brown sugar
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1
egg
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1 teaspoon
vanilla
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3/4 cup
dark chocolate chips
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1 pint
ice cream
Directions
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Preheat oven to 375 degrees.
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In a larger bowl, mix the butter and both sugars together until smooth. Mix in the egg and vanilla and stir until combined.
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Stir in the flour mixture, followed by the dark chocolate chips.
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Form cookie dough into 1” balls and drop onto greased cookie sheets. You should end up with about 2 dozen cookies.
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Bake at 375 for 10-12 minutes. As soon as cookies come out of the oven, use the back of a large, flat spatula to smash them down flat (not required, but really flat cookies are so much easier to build into ice cream sandwiches, trust me).
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Cool cookies completely. Once cool, take your ice cream out of the freezer and allow it to soften slightly.
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