These cookies bake flatter and crispier than your average chocolate chip cookie—perfect for sandwiching your favorite ice cream.
1 cup plus 1 tablespoon unbleached, all-purpose flour
1 teaspoon kosher salt
3⁄4 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, softened
3⁄4 cup packed light brown sugar
2⁄3 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate chips (or pieces of chocolate broken up)
6 cups ice cream, slightly softened
Calories 481 (55% from fat) • carb. 51g • pro. 4g • fat 30g • sat. fat 19g • chol. 107mg • sod. 308mg • calc. 67mg • fiber 1g
- Put the flour, salt and baking soda together in a small bowl. Whisk to combine. Reserve.
- In a large bowl, mix the butter and sugars together, using a hand mixer fitted with the mixing beaters, until light and creamy. Add the egg and vanilla. Mix until combined. Add the dry ingredients and chips and mix until just combined.
- Scoop the dough into 1-inch rounds and chill in the refrigerator overnight.
- Preheat oven to 350°F. Transfer dough to a parchment-lined baking sheet, leaving 2 to 3 inches in between each dough mound (these cookies are very thin and spread quite a bit). Bake in the preheated oven until golden around the edges, but not fully set in the middle, about 12 minutes. Allow to cool on the pan for a few minutes, and then transfer to a cooling rack.
- Once cookies have finished baking and they are sufficiently cooled, scoop ½ cup of the softened ice cream on top of one cookie and then carefully press another cookie on top of the ice cream. You could also use a small spatula to spread the ice cream to prevent the cookies from possibly breaking.
- Wrap each ice cream sandwich in plastic wrap and freeze until firm, 3 to 4 hours, but preferably overnight.
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