Photo by Gwénaël Le Vot
Makes 8 sandwiches
1¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
½ cup unsalted butter
2/3 cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup chocolate chips
2/3 cup white chocolate chips
1 cup chopped macadamia nuts
Pistachio ice cream
Mini chocolate chips for decoration
Preheat oven to 350 F. Line two cookie sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt and cinnamon. In the bowl of a stand mixer, cream butter and sugars until smooth. Add egg and vanilla, and mix thoroughly. Reduce speed to low, and gradually add flour mixture. Mix until combined. Mix in chocolate chips and nuts. Mixture will be very thick.
Using a medium-large scooper, drop scoops of dough 3 inches apart on cookie sheets (if not using scooper, drop scoops equivalent to 2 tablespoons) to make 16 cookies. Using a spatula, press down on each scoop to flatten slightly. Bake 12–15 minutes. Remove from oven, and cool on a rack.
Remove ice cream from freezer, and let sit 10–15 minutes to soften slightly. Scoop desired amount onto a cookie, and top with a second cookie. On cookie sheets lined with clean parchment paper, place ice cream sandwiches, and chill in freezer 30 minutes. Remove; decorate sides of sandwiches with mini chocolate chips. Cover tray with plastic wrap; return to freezer until ready to serve.
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Recipe tips
Using scoops
Scoops are the easiest way to get uniform portions of ice cream, cupcake or corn muffin batter, cookie dough, burgers, meatballs, and anything else you want to be relatively even in size. They range from 1 inch to 2.5 inches in diameter. Scoops with a spring-loaded handle are easier to maneuver.
How to portion ice cream scoops ahead of time
Save yourself some last-minute wear and tear when it’s time to serve your ice cream. You can prepare your scoops ahead—even the day before. Line a sheet pan or rimmed cookie sheet with parchment paper. Let ice cream sit at room temperature 10 minutes. Scoop out ice cream, and place each scoop on lined pan. Return pan to freezer until scoops harden. Cover with plastic wrap until ready to serve.