📝 About This Recipe
This elevated take on a nostalgic childhood favorite features chewy, deeply cocoa-infused cookies paired with premium Madagascar vanilla bean ice cream. The secret lies in the cookie's texture—engineered to remain soft even when frozen, ensuring every bite is a harmonious blend of creamy and fudgy. Finished with a touch of flaky sea salt, these sandwiches are a sophisticated balance of sweet and savory that redefines the frozen dessert experience.
🥗 Ingredients
The Soft-Bake Cocoa Cookies
- 1 cup Unsalted Butter (softened to room temperature)
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar (packed)
- 1 Large Egg (room temperature)
- 2 teaspoons Pure Vanilla Extract
- 2 cups All-Purpose Flour (spooned and leveled)
- 2/3 cup Dutch-Process Cocoa Powder (sifted to remove lumps)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1 cup Dark Chocolate Chunks (60% cacao or higher)
The Filling and Finishing
- 1.5 quarts Premium Vanilla Bean Ice Cream (high-quality, softened slightly)
- 1 tablespoon Flaky Sea Salt (for sprinkling)
- 1/2 cup Mini Chocolate Chips (for rolling edges)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large bowl or stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
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3
Add the egg and vanilla extract, beating until fully incorporated and the mixture looks smooth.
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4
In a separate medium bowl, whisk together the flour, sifted cocoa powder, baking soda, and kosher salt.
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5
Turn the mixer to low and gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
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6
Fold in the dark chocolate chunks by hand using a rubber spatula.
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7
Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) and place them 3 inches apart on the prepared baking sheets. Flatten them slightly with the palm of your hand.
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8
Bake for 10-12 minutes. The cookies will look slightly underdone in the center, but they will firm up as they cool. This ensures they stay soft when frozen.
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9
Immediately sprinkle the warm cookies with a pinch of flaky sea salt. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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10
Once cookies are completely cold, place them in the freezer for 30 minutes. This prevents the ice cream from melting instantly upon contact.
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11
Remove your ice cream from the freezer and let it sit for 5 minutes until it is scoopable but still firm. Place one generous scoop of ice cream on the flat side of half the cookies.
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12
Top with the remaining cookies, pressing down gently until the ice cream reaches the edges.
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13
Roll the edges of the sandwiches in mini chocolate chips if desired, then wrap each sandwich tightly in plastic wrap.
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14
Freeze the assembled sandwiches for at least 4 hours, or ideally overnight, to allow the texture to set perfectly.
💡 Chef's Tips
For the cleanest edges, use a round cookie cutter to punch out perfectly circular shapes from the cookies immediately after they come out of the oven. Always chill your cookies in the freezer before assembling to prevent a messy melt-down. If the ice cream is too hard to scoop, use a warm ice cream scoop dipped in hot water and wiped dry. To prevent freezer burn, double wrap the sandwiches in plastic wrap and then store them in a heavy-duty freezer bag. Substitute Dutch-process cocoa with Black Cocoa for an 'Oreo-style' flavor and darker aesthetic.
🍽️ Serving Suggestions
Pair with a cold glass of stout or a rich porter for a sophisticated adult dessert. Serve alongside a small bowl of warm salted caramel sauce for dipping. Accompany with a shot of hot espresso for a 'sandwich affogato' experience. Display on a chilled marble slab to keep them from melting during a summer party. Serve with a side of fresh raspberries to cut through the richness of the dark chocolate.