Chocolate Cookie Ice Cream Sandwiches Rolled in Mini Chips

What you need

• 115 g (1 stick) butter, softened
• 150 g (3/4 cup) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 150 g (1 1/4 cups) all-purpose flour, plus more for rolling
• 40 g (1/2 cup) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 750 ml (3 cups) vanilla ice cream
• 60 g (1/3 cup) mini chocolate chips

Method

Restated from the original video

1. 1

   Beat the butter and sugar in a bowl until pale and fluffy, 2-3 min.

2. 2

   Beat in the egg and vanilla extract.

3. 3

   Sift the flour, cocoa, baking powder and salt over the bowl. Mix until a soft dough forms.

4. 4

   Shape the dough into a disc, wrap it and chill for 30 min.

5. 5

   Heat the oven to 180 °C (350 °F) and line two baking sheets with parchment.

6. 6

   Roll the dough between two sheets of parchment to 6 mm (1/4 in) thick, dusting with a little flour if it sticks. Cut 7.5 cm (3 in) rounds, rerolling the scraps, to get about 16 cookies. Prick each with a fork.

7. 7

   Bake until the edges are firm, 10-12 min. The cookies crisp up as they cool. Cool completely on a rack.

8. 8

   Leave the ice cream on the counter to soften for 10 min, until spreadable but not melted.

9. 9

   Turn half the cookies flat side up. Spoon about 6 tbsp of ice cream onto each, top with a second cookie and press gently until the ice cream reaches the edge.

10. 10

    Roll the exposed ice cream edge of each sandwich in the mini chocolate chips.

11. 11

    Freeze on a tray until firm, at least 2 hours. Serve straight from the freezer, or wait 2 min if the cookies feel too hard.

Imported from saltandbaker.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.