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.
"[One Moment in Time] is a story that really requires a lot of acting from the characters on the page; there's a lot of stuff that happens to our characters. They are run through the mill. But it's not just the people on the page, but also the atmosphere, the backgrounds that play into the conversations. I tend to use a lot of props as metaphors for what may be happening in a particular conversation. Paolo gets it; he's just a studious storyteller and that's why I think he's the perfect guy for this story."