This is a fabulously delicious chocolate cookie that is fudgy when frozen. The edges of the cookies are crisp, which provides a charming contrast to the chewy interior of the cookie and the creamy ice cream filling. My favorite ice cream for filling the cookie sandwich is cherry vanilla, but, of course, chocolate goes with many other flavors, even more chocolate (as pictured)! The optional chocolate sauce is the dipping sauce version of my ganache piping glaze.
Plan Ahead The dough requires 3 hours to freeze before baking or it can be frozen for 3 months. The optional chocolate dipping sauce needs to be made at least 2 hours ahead, but can be made several hours ahead and reheated.
|bittersweet chocolate, 60% to 62% cacao, chopped||.|
|bleached all-purpose flour|
|unsweetened (alkalized) cocoa powder|
|fine sea salt||.|
|light corn syrup|
|pure vanilla extract||.||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
|ice cream of your choice, softened||about
Two 15 by 12 inch cookie sheets, nonstick or lined with parchment | Two 12 by 1⅝ inch (measured from the inside) cardboard tubes from paper towel rolls, cut into halves (or PVC plastic piping cut into four 6 inch lengths) | A sharp knife with a 1½ to 2 inch wide blade | A 2 inch ice cream scoop or ¼ cup measure
In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the chocolate until almost completely melted.
Remove the chocolate from the heat source and stir until fully melted. Let it cool until it is no longer warm to the touch but is still fluid, about 10 minutes.
In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Sift them onto a sheet of parchment.
In a small bowl, whisk the egg, cream, corn syrup, and vanilla just until lightly combined.
In the bowl of a stand mixer fitted with the flat beater, beat the sugar and butter on medium speed until well mixed, about 1 minute. Scrape down the sides of the bowl. Gradually beat in the egg mixture. It should take about 15 seconds. Scrape in the chocolate and beat until thoroughly incorporated, about 1 minute. Scrape down the sides of the bowl. Detach the flat beater and add the flour mixture. Stir until moistened. Reattach the flat beater and beat on low speed until incorporated, about 15 seconds. The dough will be like a fluffy but thick butter cake batter.
Scrape the dough onto a piece of plastic wrap. Use the plastic wrap to flatten it into a 6 by 5 inch rectangle and refrigerate it for at least 1½ hours until firm enough to shape. (An instant-read thermometer should read below 63°F/17°C.)
Divide the rectangle of dough into quarters, about
Set the dough on a piece of plastic wrap and wrap the plastic wrap around the entire piece of dough. Roll the dough into a log about
The unbaked dough can be frozen for up to 3 months.
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
It is best to bake one cookie sheet at a time to ensure that the cookies can be removed from the sheet as soon after baking as possible so that they stay soft. Remove a frozen dough log from the freezer and cut
Set the cookie sheet on a wire rack and let the cookies cool for about 1 minute, or just until they can be lifted with a pancake turner to a wire rack to continue cooling. (Do not leave them on the cookie sheet because they will continue to bake and become brittle.) They will bend slightly but become flat when set on the wire rack to cool. As soon as the cookies are cool, sandwich them with the ice cream or store them airtight.
While each batch of cookies is baking, shape the dough for the next batch.
The cookies can be stored in an airtight container for 1 week at room temperature, 2 weeks refrigerated, or 1 month frozen.
Assemble only half of the ice cream sandwiches at a time to keep the ice cream from melting. Refrigerate the ice cream for 20 minutes before sandwiching the cookies to soften it slightly. Set sheet pans or cookie sheets in the freezer to chill.
Set 12 of the cookies, bottom sides up, on one of the chilled sheet pans. Set scoops of ice cream, about
Cover the sandwiches with a sheet of plastic wrap and set them in the freezer until firm. Then wrap each sandwich separately in plastic wrap and store in an airtight container in the freezer. Repeat with the remaining cookies.
Airtight: frozen, 1 month.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.