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Ice Cream
Sandwiches: Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In bowl of electric mixer, fitted with the paddle attachment,
cream the butter and sugars until
light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat
until incorporated. First sift
together the cocoa powder, flour, baking powder, baking soda, and salt and then add to the
butter and egg mixture. Mix just until incorporated. Fold in the the
white chocolate chips or chunks.
Drop the batter onto the prepared baking
sheet, using either a 1 1/2 - 2 inch (4-5 cm) ice cream scoop or with a rounded
tablespoon. Flatten the rounded mounds of dough slightly with your hands.
Bake for approximately 8 - 10 minutes or until the
the cookies are still soft in the center but are firm around the edges.
Remove from oven and let cookies cool on baking sheet for a few minutes before removing the cookies to a wire rack to cool completely.
Makes about 20 - 4 inch (10 cm) cookies.
For Ice Cream Sandwiches: Take two
chocolate cookies and place a scoop of your favorite ice cream between the two
cookies. Gently press together and serve.
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Ice Cream Sandwiches
Recipe:
Chocolate Cookies:
1/2 cup (113 grams) unsalted
butter, room temperature
1/2 cup (110 grams) light brown
sugar
1/4 cup (50 grams) white granulated
sugar
1 large egg
1 teaspoon pure
vanilla extract
1 cup (140 grams) all purpose
flour
1/4 cup (30 grams) Dutch-processed
cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon
baking soda
1/8 teaspoon salt
1 1/2 cups (250 grams) white chocolate
chips or coarsely chopped white chocolate
Ice Cream (Vanilla, Maple Pecan,
Strawberry or your favorite flavor) (Homemade or Store Bought)
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