If you’re looking for a chocolatey, next-level dessert to make this weekend, look no further. These double chocolate salted cookie + coffee ice cream sandwiches are easy to make, decadent and just the right ratio of sweet/salty.
double chocolate salted cookie + coffee ice cream sandwiches
Makes 8 large ice cream sandwiches – 1 sandwich is easily split between two people.
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt, plus additional for sprinkling
- ½ cup unsalted butter
- 2 cups chocolate chips (use your favorite: semi-sweet, dark, chunks, whatever you like!)
- 1½ cups sugar (I used about half raw + half white)
- 2 eggs
- 2 teaspoons vanilla
- 1+ tablespoons Maldon salt
- Preheat oven to 325 degrees.
- Whisk the flour, cocoa, salt, and baking soda in a small bowl. Set aside.
- Melt the butter and ¾ cup chocolate chips in the microwave or using a double boiler – the mixture should be smooth and slightly shiny
- In a large bowl, beat the melted chocolate mixture, sugar, eggs, and vanilla until combined. Gradually add the flour/cocoa mixture. The dough will be very dry and sticky!
- Fold in remaining 1¼ cup chocolate chips.
- Drop golf ball sized mounds of dough onto a parchment-lined baking sheet, about 2 inches apart. This should make about 16 cookies.
- (Oops – forgot this important part in my original post! Sprinkle each cookie with a bit of Maldon salt, then lightly press into dough to make sure it sticks.)
- Bake for 15 minutes, or until tops begin to crack. Be careful to monitor the cookies – if they look done around 13 minutes, take them out! You want them to be soft!
- Let the cookies completely cool on baking sheet, then scoop a generous portion of ice cream on half of the cookies, topping each with another cookie until they’ve all been used.
- Place back on the cooled cookie sheet and store in the freezer for at least 30 min before serving.
I’d love to hear if you try these out!