Recipe Details
Ingredients
-
vegetable oil cooking spray
-
½cupall-purpose flour
-
1tablespoonall-purpose flour
-
¼teaspoonkosher salt
-
¼teaspoonbaking soda
-
⅓cupsifted Dutch-process cocoa powder
-
3tablespoonsunsalted butter, softened
-
¼cupwhite sugar
-
2tablespoonslight brown sugar
-
½teaspoonpure vanilla extract
-
⅓cupwhole milk, at room temperature
-
6scoopsvanilla ice cream
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat). Spray liner with cooking spray and rub it in to be sure it’s completely covered.
-
Whisk 1/2 cup plus 1 tablespoon flour, salt, baking soda, and cocoa together in a bowl until thoroughly combined. Sift mixture if it seems at all clumpy or chunky.
-
Mix butter, both sugars, and vanilla in another bowl with a spatula until you have a smooth paste. Add flour mixture along with milk and stir until batter is smooth and stiff. Clean off the spatula with a cookie scoop and drop 12 scoops batter onto the prepared baking sheet.
-
Bake in the center of the preheated oven until the tops of the cookies no longer look wet and shiny, 9 to 10 minutes. Remove from the oven and tap and shake the pan on the counter 5 times to settle and compress the cookies. Let cookies cool to room temperature on the pan, about 15 minutes.
-
Transfer baking sheet into the freezer until cookies are firm, about 15 minutes.
-
Remove from the freezer and remove cookies from the pan by lifting the silicone liner carefully under each one. Poke 10 or 12 holes in the surface of each cookie with the sharp edge of a chopstick. Return to the freezer until ready to assemble.
-
When ready to assemble, remove from the freezer. Turn one cookie upside down, place 1 scoop ice cream on top, and sandwich with a second cookie. Serve immediately or wrap in plastic wrap and freeze for 3 hours before serving. Repeat to make remaining ice cream sandwiches.
Chef’s Note
Use a basic, cheap, grocery-store vanilla ice cream that has a lot of air whipped into it.
You can eat these right away, but if you freeze them for a few hours, the cookies will absorb moisture from the ice cream and get even softer.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories205 | |
% Daily Value * | |
Total Fat 9g |
12% |
Saturated Fat 6g |
29% |
Cholesterol 26mg |
9% |
Sodium 158mg |
7% |
Total Carbohydrate 30g |
11% |
Dietary Fiber 2g |
7% |
Total Sugars 18g |
|
Protein 3g |
7% |
Vitamin C 0mg |
0% |
Calcium 56mg |
4% |
Iron 1mg |
7% |
Potassium 155mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved