These decadent cookies are perfect for making ice cream sandwiches. Cookies harden when frozen, so we underbake them slightly for a softer, chewier sandwich.
- Portion size 24 servings
- Credits : Canadian Living Magazine: June 2014
Ingredients
Method
In large bowl, beat butter, granulated sugar and brown sugar until fluffy. Beat in eggs, one at a time; beat in vanilla.In separate bowl, whisk together flour, cocoa powder, baking soda and salt. Stir into butter mixture. Drop by heaping 1 tbsp, 2 inches (5 cm) apart, onto rimless parchment paper-lined baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until sides are just firm to the touch, about 11 minutes. Let cool for 10 minutes.
Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days.)
Did you make these ice cream sandwiches? Snap a pic and share it with us on Instagram, Twitter or Facebook using the hashtag #CLIMadeIt.
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 138 mg
- Sugars 13 g
- Protein 2 g
- Calories 165.0
- Total fat 9 g
- Potassium 68 mg
- Cholesterol 36 mg
- Saturated fat 5 g
- Total carbohydrate 21 g
%RDI
- Iron 6.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 7.0
