Homemade Chocolate Cookie Ice Cream Sandwiches Draft

Name: Homemade Chocolate Cookie Ice Cream Sandwiches
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 6½ oz butter, softened; 1⅔ cups sugar (320 g); 2 cups all-purpose flour (280 g); 6 tbsp unsweetened cocoa powder (60 g); ½ tsp baking soda; ½ tsp salt; 1 cup buttermilk (240 ml; rawyon, an Israeli cultured milk); ½ cup dried cranberries; 1 quart vanilla or white chocolate ice cream

My homemade take on the Israeli "cocoleada", two soft chocolate cookies with a scoop of ice cream in between, assembled and served right away.

Prep25 min
Cook15 min
Total40 min
KashrutDairy

What you need

Amount:×1

Cookies

To assemble

1 quart vanilla or white chocolate ice cream

How I make it

Cookies

Preheat the oven to 350°F (180°C).
In a stand mixer with the paddle, beat the butter and sugar on medium speed until creamy and fluffy.
In a separate bowl, sift together the flour, cocoa, baking soda and salt.
Turn the mixer to its lowest speed and add the dry ingredients and the buttermilk alternately in 3 additions, starting and ending with the flour mixture. Mix just until even.
Scoop balls of dough with an ice cream scoop and set them far apart on a baking sheet lined with parchment paper.
Bake for 10-15 minutes, until the cookies are puffed and cracked and a toothpick inserted in the center comes out almost dry, with soft crumbs.
Let cool and lift off the parchment with a spatula.

Assembly

Scoop a ball of ice cream and set it in the center of a cookie, flat side up.
Top with a second cookie and press gently until the ice cream spreads to the edges.
Serve right away.

What I've learned

If I don't have an ice cream scoop, I shape the balls with wet hands and plenty of patience; the dough is very soft and sticky.
I'm careful not to overbake; the cookies should stay soft.
These don't keep in the freezer because the cookies get very hard, so I assemble them just before serving.

Source: ChefEf (chefef.com)