29 May 2010


4 squares Baker's unsweetened chocolate
1/4 lb. (1 stick) of salted butter - (if unsalted butter, add 1/8 to 1/4 tsp salt when you add the flour)

Melt chocolate in microwave (about minute and half, then 30 second pulses after that - you don't want to burn), and add butter after removing from microwave. Stir 'til butter melts, and mixture is well blended.

Add 1 cup white sugar. Stir. Add 1/4 tsp vanilla, stir. (if you're going to sample the batter, do it at this step, before the eggs are added)

After cooling the chocolate mixture, add two beaten eggs - gently stir 'til well incorporated.

Add 2/3 cup flour (and salt if using unsalted butter). Blend well, but don't over mix.

Use mini scoop for uniform cookies, and bake for 10-12 minutes at 350. Makes 21 pairs.

Remove from the pan immediately, and cool (on wax paper lined plate) in the fridge (I cooled them upside down, so they wouldn't cling to the paper).

Use mini scoop again, to make 21 miniature scoops of ice cream (I used Breyer's chocolate chip mint), and freeze 'til ready to assemble.

Before assembling, let ice cream warm just enough to be able to "smoosh" between cookies.

Wrap individually in wax paper or freezer paper, and place in ziploc bag (to freeze), if not serving immediately.

Try with frozen yogurt, too, and enjoy this long holiday week-end.


kaye said...

ooh yum!

virginia said...

the cookies often disappear before i can make the sandwiches!

"Before you can blame an individual for their choices, you have to make sure they have the same choices as everyone else."

Bix , the fanatic cook.