Alex Guarnaschelli's Chewy Chocolaty Ice Cream Cookie Sandwiches
Too Delicious Not to Try
These cookies have slight brownie qualities and, for that reason, I like to eat them on their own as much as when they are part of an ice cream sandwich. They are thin and chewy and chocolaty. After the cookies are baked and cooled, soften the ice cream and mold it with a spoon so it's ready to be sandwiched between two of the cookies. Pressing the cookies to make the ice cream behave will only break them and make messy sandwiches. These can be made and devoured on the spot (my favorite way to do it) or premade, wrapped in wax paper or foil, and returned to the freezer for an old-fashioned homemade ice cream sandwich. My favorite flavors of ice cream to use? Butter pecan, vanilla, coffee, and strawberry. I love to roll the sides in various toppings as well, from salted, roasted nuts to dried fruits or chopped pieces of chocolate. Do what you like!
Preheat the oven to 350°F. Grease 2 baking sheets with butter.
Melt the chocolate and butter: In a medium bowl, combine the two kinds of chocolate and the butter. Create a makeshift double boiler by filling a pot that will hold the bowl snugly with 1 inch of water. (The bowl should not touch the water.) Bring the water to a boil. Lower the heat so the water is hot but not boiling. Keep the bowl there, stirring with a heatproof spatula from time to time, until the chocolate and butter melt. Remove from the heat.
Make the batter: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg on high speed for 1 minute. Add the sugar and vanilla beat until the mixture thickens slightly and becomes a pale yellow color, 3 to 5 minutes. Scrape down the sides of the bowl and add the chocolate mixture.
Using a rubber spatula, mix gently to blend. Sift together the flour and baking powder and stir into the chocolate. Stir in the salt. Slowly add the flour mixture to the chocolate mixture and stir until all of the ingredients are blended.
Bake the cookies: Drop 1-tablespoon lumps of the cookie batter onto the baking sheets, leaving about 1½ inches between the cookies; they will spread as they cook. You should have about 18 cookies total, 9 per baking sheet. Bake for 4 minutes, rotate the pan from front to back, and bake until they spread and crack slightly, an additional 4 minutes. Let the cookies cool for 10 to 15 minutes on the pan before transferring them to a rack to cool completely.
Assemble the sandwiches: Molding the ice cream is key. I like to scoop a heaping tablespoonful or two, depending on the size and shape of the cookies, and press it into a fairly round 2-inchthick shape. Then sandwich it between 2 cookies and press gently. Repeat to fill all of the cookies.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Alex Guarnaschelli.