Categories: frozen dessert

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup granulated sugar
• 1/2 cup firmly packed light-brown sugar
• 1 cup (2 sticks) unsalted butter
• 1 tsp. vanilla
• 2 large eggs
• 8 oz. semisweet chocolate, cut into chunks
• 2 cups semisweet chocolate mini pieces
• 2 quarts chocolate ice cream, slightly softened

Directions

1. Preheat oven to 300 degrees.

2. Mix together flour, baking soda and salt in a medium size bowl.

3. Mix together both the granulated and brown sugars in large bowl. Beat in butter to form a grainy paste. Add the vanilla and the eggs, one at a time, beating after each addition until combined. Beat in the flour mixture at low speed until just combined. Stir in chocolate chunks.

4. For each cookie, drop 2 level Tbsp. of dough onto an ungreased baking sheet, spacing cookies 3 inches apart. Pat dough lightly to 2 1/2 inch-diameter cookie, 1/2 inch thick.

5. Bake in preheated 300 degree oven for 25 to 30 minutes or until cookies are lightly browned around edges. Transfer cookies to rack to cool completely.

6. Place chocolate pieces on a plate. Spread 1/2 cup ice cream over each of 12 cookies. Top with a second cookie and press together to push ice cream just beyond the edges of the cookies.

7. Roll edges of cookies in chocolate pieces to coat ice cream. Freeze cookies briefly just until chocolate pieces are set. Reroll in chocolate pieces again before ice cream freezes completely. Wrap each cookie tightly in plastic wrap; freeze until firm, about 4 hours.

8. makes 12 sandwiches

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