Candy Cane Ice Cream Sandwich
Mint Triple Chocolate Chip Cookie Recipe
Ingredients:
- 1 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp, baking soda
- 1/4 baking powder
- pinch of salt
- 1/2 cup (1 stick) butter (unsalted)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. peppermint extract (1/4 more if you are a big mint fan)
- 1/2 cup (3 oz.) semisweet chocolate chips -- I use ghirardelli for all chocolate
- 1/2 cup (3 oz.) white chocolate chips
Directions:
Preheat the oven at 350°F. Sift together the flour, cocoa powder, baking soda, baking powder and salt in a small bowl. Beat the butter and both granulated/brown sugar until smooth and creamy. Beat in the egg and vanilla extract next and finally ad the flour mixture (warning you to put a towel over the bowl while you blend, cocoa powder goes EVERYWHERE.). Mix until almost blended and add the chocolate chips until everything is incorporated.
Scoop the dough onto the baking sheet in small balls, the cookies don't expand that much more so you can fit 12 on each sheet. If you make the dough ahead of time, roll into a thin log and wrap in foil. Refrigerate until you are ready to use, cut into even circles and bake the same way. Bake for 11-14 minutes.
Transfer to wire rack to cool and store in a baggie for 3-7 days.
akes about 3 dozen
How to Make the Sandwich:
Go to the store and buy your favorite ice cream flavor. I used Sip'n Soda's Homemade Candy Cane Ice Cream, because there is nothing better. But they sell candy cane ice cream and any local grocery store.
Scoop into small balls and freeze them, place on the now cooled cookies and to decorate use sprinkles or crushed up candy cake.
Makes a great holiday party dessert!
http://www.yelp.com/biz/sip-n-soda-luncheonette-southampton