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Chocolate chip ice cream sandwiches
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Makes ten | |
1 stick (eight tablespoons) | unsalted butter, softened |
1/2 | superfine sugar |
1 | egg beaten |
1 3/4 cups | all-purpose flour |
1/4 cup | unsweetened cocoa powder |
2/3 cup | semi-sweet plain chocolate chips |
Ice cream of your choice
Preheat the oven to 350 degrees. Line one or two baking sheets with parchment paper.
Cream the butter and sugar together in a bowl until pale and fluffy, then beat in the egg. Stir in the flour, cocoa powder, and chocolate chips, mixing to form a firm dough.
Roll out the dough on the sheet of parchment paper, then cut the dough into twenty rectangles each about 3 by 2 1/2 inches in size. Place your rectangles on your prepared baking sheets. Bake in the oven for about 15 minutes or until firm. Transfer to a wire rack to let cool.
Spread two good spoonfuls of softened ice cream on a cookie and press a second cookie on top. Squeeze so that the filling reaches the edges. Eat straight away or wrap individually in foil and freeze. The filled cookies may be kept for up to two weeks in the freezer.
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