Sometimes I get ideas. And they're usually the sort that send other people running in the other direction, back towards sanity. This is when I usually take a 20 minute nap and then dive straight into the project I've come up with. These ice cream sandwiches are one of the latest ideas, hatched with exactly 40 minutes to go until heading to Nic's for a homemade pizza and "Forgetting Sarah Marshall" night. Dessert was my responsibility.
After my 20 minute nap, I ran into the kitchen and flicked on the oven. Whizzed together in a food processor and baked in under 10 minutes, these had me out the door, tubs of ice cream and beer in hand about 25 minutes later.
These cookies are good- great chocolate taste and sturdy, though I wish they had been a little softer. I guess that just means I'll have to do another experiment. I used coffee ice cream and raspberry sorbet, but any flavor you like with chocolate would be great.
Chocolate Ice Cream Sandwich Cookies
Adapted from Smitten Kitchen, and Retro Desserts
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room- temperature, unsalted butter
1 large egg
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. (I needed a little drizzle of water to help the dough come together- about 1/4 cup)
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.