Ice Cream Sandwich Cookies

Makes 24 cookies (for 12 ice cream sandwiches)

1¹∕³   cups unbleached, all-purpose flour
¹∕³     cup cocoa powder, sifted
1       teaspoon instant espresso powder
¾      teaspoon baking powder
¼      teaspoon fine sea salt
8       tablespoons (1 stick) unsalted butter, cut into
         1-inch pieces and room temperature
1       cup granulated sugar
1       large egg, room temperature
1       teaspoon pure vanilla extract
2¼    cups ice cream of your choice

Nutritional information per serving (2 cookies, not including ice cream): Calories 225 (42% from fat) • carb. 31g • pro. 3g • fat 11g sat. fat 6g • chol. 39mg • sod. 89mg • calc. 18mg • fiber 1g

1. Preheat oven to 350°F with the racks in the lower and
upper middle positions. Line two cookie sheets with
parchment paper; reserve.
2. In a medium bowl, whisk the flour, cocoa powder,
espresso powder, baking powder, and salt to
fully combine.
3. Put the butter in the bowl of a stand mixer fitted with
the mixing paddle (or use a hand mixer fitted with the
mixing beaters). On medium speed, cream the butter
until smooth. Gradually add the sugar and mix until
creamy. Add the egg and vanilla extract and mix until
combined. On low speed, add the dry ingredients,
and mix until just fully incorporated.
4. Using a small ice cream scoop (about 1½ inches in
diameter), scoop the dough onto the prepared cookie
sheets (each round should be about 2 tablespoons).
Use a cup to flatten each cookie mound down to about
¼-inch thickness.
5. Bake for about 10 minutes, or until the edges of the
cookies are set, but not firm. (If desiring perfectly
round cookies, use a round cookie/biscuit cutter with a
diameter just smaller than the baked cookies. Just
after removing from the oven carefully cut out each
cookie to create perfect circles.) Let cookies fully cool
before assembling.
6. To assemble: Using a small ice cream scoop, scoop
about 3 tablespoons of your favorite ice cream onto
the flat part of one cookie. Place another cookie on top
of the ice cream, press down and twist the top cookie
until the ice cream just reaches the edge of the cookies. Continue with each set of cookies. Wrap each ice
cream sandwich in plastic wrap and freeze until firm
(about 20 minutes).