Mocha-Macadamia Nut-Chocolate Cookie Ice Cream Sandwiches
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.25 cups
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1 tsp
Baking Soda1 tsp
Salt3 cup
Granulated Sugar2
Eggs2 tsps
Vanilla ExtractDirections:
1
In the large bowl of an electric mixer fitted with a paddle or beaters, on medium speed soften the butter
2
Add the brown and granulated sugars
3
When the sugar is incorporated, raise the speed to high and continue to beat until fluffy, scraping down the sides of the bowl and under the beaters with a rubber spatula, as necessary
4
Lower the speed to medium and add the eggs, 1 at a time, and the vanilla, again scraping down the sides of the bowl as necessary
5
Turn the speed to low, gradually pour in the flour mixture, and beat until just combined
6
Add the chocolate and nuts and again beat until just combined
7
Sift together the flour, cocoa, espresso, baking soda, and salt
8
Set aside
9
Scrape the dough out of the bowl and wrap in plastic wrap
10
Refrigerate 2 to 3 hours, up to overnight
11
Position the rack in the center of the oven and preheat the oven to 350 degrees F
12
Line 1 or 2 baking trays with parchment paper
13
Remove the dough from the refrigerator and divide into mounds, about 1-ounce each (the size of an unshelled walnut)
14
Roll between the palms of your hands, forming 60 to 62 balls of dough
15
Arrange the balls on the prepared trays, about 2 inches apart
16
Bake until slightly firm to the touch, 13 to 15 minutes, reversing the trays from front to back after 7 minutes to ensure even baking
17
Place the trays on racks to cool
18
After a few minutes, transfer the cookies to the racks with a wide metal spatula to continue to cool
19
If reusing the baking tray, cool slightly before arranging the balls of dough on it
20
Take the ice cream out of the freezer and let soften slightly for 10 minutes
21
When the cookies have cooled, spread half of the cookies with some ice cream
22
Top with another cookie and press lightly
23
Wrap in plastic wrap and freeze until firm