Choc-chip cookie ice cream sandwiches

"You can use any kind of chocolate you have on hand to make this recipe - I like to mix dark, darkest and milk. I also like to use my own vanilla essence, made with vanilla pods and dark rum. Just pop it in a jar in the cupboard for a week or so and it's good to go!"

Choc-chip cookie ice cream sandwiches Credit: Adam Liaw

• makes

  20

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 250 g softened butter, plus extra for greasing
• 1 tsp vanilla extract
• 165 g (¾ cup) caster sugar
• 165 g (¾ cup) brown sugar
• 1 egg
• 335 g (2¼ cups) plain flour
• 1 tsp bicarbonate of soda
• 400 g chocolate, chopped into small chunks
• vanilla ice-cream, to serve

Makes about 20 sandwiches

Chilling/freezing time: 30 minutes

Instructions

1. Preheat the oven to 180˚C. Grease and line 2 baking trays with baking paper.
2. Using an electric stand mixer fitted with the whisk attachment, beat together the butter, vanilla, sugar and egg until pale and fluffy. Sift in the flour and bicarbonate of soda, then stir in the chocolate until well combined.
3. Place the dough on a large piece of plastic wrap, roll into a log and place in the freezer for about 30 minutes. This will chill the butter so your cookies don't melt too much in the oven. You can keep the logs frozen like this for up to 3 months to slice off and use as you like.
4. Slice the log into 1 cm rounds, place on the lined trays and bake for 12 minutes. As soon as they are done, slide the baking paper off the tray onto a wire rack so they don't get too crispy. Let them cool completely.
5. Sandwich about 1 tablespoon of vanilla ice cream between two cookies and enjoy!

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.