These sandwiches are easy to make and great to have on hand in the freezer. When assembling them, make sure the ice cream is just soft enough to scoop.
- Portion size 10 servings
- Credits : August 2009
Ingredients
Triple Chocolate Cookies:
Method
Triple Chocolate Cookies: In large bowl, beat together butter, sugar and corn syrup until fluffy. Beat in egg and vanilla. In separate bowl, whisk together flour, cocoa, baking soda and salt ; stir into butter mixture in 2 additions. Stir in semisweet and milk chocolate chips.Drop dough by 20 heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased baking sheets. Bake in 375°F (190°C) oven until no longer shiny and edges are firm to the touch, about 10 minutes. Transfer to racks; let cool completely.
Spread about cup (50 mL) ice cream on bottom of each of 10 cookies; sandwich with second cookie. Roll side in sprinkles (if using).
Wrap individually in plastic wrap; freeze in airtight container until firm, about 4 hours. (Make-ahead: Freeze for up to 5 days.) Makes 10 servings.
Nutritional facts per serving: about
- Sodium 196 mg
- Protein 5 g
- Calories 374.0
- Total fat 20 g
- Cholesterol 55 mg
- Saturated fat 12 g
- Total carbohydrate 47 g
%RDI
- Iron 13.0
- Folate 17.0
- Calcium 7.0
- Vitamin A 12.0
- Vitamin C 5.0
