Chocolate Peppermint Ice Cream Sandwiches


8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract


Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating cookie sheets half way through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
Place a large scoop of peppermint ice cream on the underside of one cookie. Top it with another cookie. Repeat this process until all cookies are made into sandwiches, or save cookies and ice cream until you are ready to serve them for dessert.




Adapted from a Martha Stewart chocolate cookie recipe.


1 dozen ice cream sandwiches


Sunday, December 20, 2009 - 10:23pm


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