Because sometimes we need to eat our feelings
You guys… I know what you’re thinking. You are sitting here reading this and are asking yourselves “Is this woman really about to tell me how to sandwich ice cream between two cookies??? The nerve of her!" And ya know what??? I am. And you’re going to like to. So there!
I mean it’s not ALL bad team. I’m also going to share with you my recipe for double chocolate chunk cookies. For THAT you should be “bending the knee” and bowing down to me as if I were the Mother of Dragons. YA! These cookies are as bad-ass as Daenerys (like at the end of last season).
(YAY! Topical Game of Thrones Reference! This will make readers like me, I’m sure of it! Nothing could go wrong here. People are very friendly about their GOT feelings right??? I thought so).
So let’s get to cookie making so I can then tell you how to sandwich ice cream between two of them as if you need to know.
Ingredients:
-2 & ¼ Flour (I’ve started sifting my dry ingredients because my baking soda keeps clumping (which is a gross word) and that makes me nuts, so I’m gonna suggest it here because I think you should do all the things I do in the kitchen, exactly as I do them. It doesn’t even bother me at all when you don’t soooo you don’t have to sift them. It’s fine… totally fine…).
-1 Tsp. Baking soda (hopefully clump free).
-1 Tsp. Salt.
-2/3 cup unsweetened Coco powder (which incidentally also has a tendency to clump just sayin).
-2 sticks of softened (remember we must have the forethought to leave our butter on the counter or face dire consequences!) butter.
-3/3 cup brown sugar (yes. This measurement is weird. But I messed up one day and fell in love with the result sooooo we’re going with it).
-2/3 cup sugar (had to make up the difference here).
-2 large eggs (so real talk kids, when it comes to eggs, size doesn’t matter. GASP!!! I mean it does a little, but I never measure eggs. So don’t you go feeling bad about your egg size)?
-1 Tsp. vanilla extract (soooo more real talk. I ran out of vanilla and used Frangelico which is a hazelnut liqueur. It worked. I keep using it. You don’t have to. Not everyone has a full bar set-up in their dining room… although they should).
-3 Tbsp. Dragon tears (Just checking to see if you were paying attention and also trying to tie in my GOT thing from earlier).
-6 oz. (chopped) Semi-sweet (because you know how I feel about milk chocolate, and unsweetened chocolate isn’t gonna play here) Baker’s chocolate (it comes in bar form. You get to cut it with a knife. It’s messy. It’s worth it).
OK we’re gonna bake now.
Preheat your oven (unless you have dragon fire with which to cook… OK that’s the last one) to 375 degrees.
In a large bowl, mix together (or sift together if you’re one of the cool kids) the 2 and
¼ cup flour, 2/3 cup coco powder (clump free!) 1 tsp. baking soda, and the 1 tsp. salt.
Set aside (which is like our favorite thing to do).
Using a mixer (in a separate bowl), or your super strong arms, mix together the two sticks of softened butter, the 3/3 cup (man that measurement makes me bonkers) brown sugar and the 2/3 cup sugar until blended (Remember this is called creaming and we hate that word).
Add in the two eggs (which are best cracked in a separate bowl because while we don’t judge egg size, we do judge shell in our baked goods).
Add in the 1 tsp. vanilla extract (or Frangelico if you’re awesome), and mix to combine.
A scoop at a time, add the dry (like my humor) ingredients into the wet (nothing to add here) ingredients and mix until all blended.
Add in the 6 oz. of chopped (which I am just going to assume you did beforehand… but if you didn’t, then take the time to do it now) semi-sweet (like my personality) Baker’s chocolate and mix until incorporated.
Using a small ice cream scoop or two spoons, scoop the dough into baking sheets (I like to use silicone mats, or parchment paper to line the pans to keep the cookies from sticking or burning).
Bake in the oven for about 12 minutes (I like to check them at the 10 minute mark though because I am super paranoid or whatever).
OK guys. Here comes the hard part.
Allow cookies to cool completely.
Place two cookies side by side (hope you're keeping up).
Scoop your favorite ice cream (which in this case should be coffee as it is the most appropriate choice in this case) onto one of the cookies.
Top the ice-cream clad cookie (super good band name omg!!!) with the other cookie.
Pro tip: wrap in plastic wrap and place back in the freezer to reset the ice cream. (Woah right??? Who am I to say I’m a pro???).
OK. The hard part is over! Good job!
Serve to the hungry masses … Or eat all by yourself (this is a judgement free zone).
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