Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (270g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170g) chocolate chips or chunks
- 1 cup (240ml) heavy cream
- 1 tablespoon powdered sugar
- 2 pints (946ml) ice cream, your favorite flavor
- 1 cup (170g) semi-sweet chocolate chips (for ganache)
- 1/2 cup (120ml) heavy cream (for ganache)
- 1 teaspoon corn syrup (optional, for shine)
- 1/2 teaspoon vanilla extract (for ganache)
- Pinch of salt (for ganache)
Instructions
- Preheat your oven to 375°F (190°C), and line several baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this aside. In a separate, larger bowl, using an electric mixer, cream together the softened unsalted butter with both the granulated sugar and light brown sugar until the mixture is light, fluffy, and pale, usually about 2-3 minutes. Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed. Stir in the vanilla extract until just combined. Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Fold in your chosen chocolate chips or chunks until they are evenly distributed.
- Use a 2-tablespoon cookie scoop or roll the dough into uniform balls and place them about 2 inches apart on your prepared baking sheets. Flatten them slightly with the palm of your hand. Bake for 8-10 minutes, or until the edges are set but the centers still look slightly soft and puffed. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- To create the decadent chocolate ganache drizzle, start by placing your semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer over medium heat. Once simmering, immediately pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes to allow the chocolate to melt completely. Then, whisk gently until the mixture is smooth, glossy, and fully combined. If using, stir in a touch of corn syrup for extra shine and the vanilla extract and pinch of salt to enhance the flavor. If it’s too thick, add a tiny bit more warm cream; if too thin, let it sit for a few more minutes to cool and thicken slightly.
- Once your cookies are completely cooled, take one cooled chocolate cookie and place a generous scoop of your favorite ice cream in the center. Gently place another cooled cookie on top, pressing down softly to spread the ice cream toward the edges. If the ice cream starts to melt too quickly, pop the assembled sandwiches back into the freezer for 10-15 minutes before proceeding to the next step. For a polished look, you can press the edges of the ice cream with the back of a spoon or a knife. Once assembled, flash freeze the sandwiches for at least 30 minutes before drizzling with ganache or adding other decorations, ensuring they are firm and easy to handle.
Notes
Indulge in the ultimate summer treat: homemade Cookie Ice Cream Sandwiches! Chewy, deeply chocolatey cookies hug rich, creamy ice cream for a symphony of textures and flavors. This recipe guides you to create soft, sturdy cookies that stay perfect even when frozen, ensuring no more struggling with hard, brittle store-bought versions. Customize with your favorite ice cream and toppings for an unforgettable dessert experience.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American