Brownie Cookies (for Ice Cream Sandwiches)
These cookies are the best of both worlds, chewy, chocolatey, fudgy brownie in cookie form! These are wonderful as is but I will using them to sandwich homemade cookie dough ice cream for an epic summer dessert.
Ingredients
- 1½ cup chopped dark chocolate or dark chocolate chips
- 1 stick unsalted butter
- 2 eggs room temperature
- ¾ cup granulated sugar
- 1 cup Flour
- 2 tbsp unsweetened cocoa powder
- 1 tbsp black cocoa powder
- 1 teaspoon vanilla extract
- 1 tspn instant espresso powder optional
- ¾ tspn baking soda
- ¼ tspn salt
Instructions
- Preheat oven to 350*F. Prepare baking trays with parchment paper for scooping cookies.
- In a small sauce pan melt butter. Add all of the chocolate and stir to melt of low heat. When most of the chocolate is melted, take off the heat. The residual heat will continue to melt the remaining chocolate.
- Let cool slightly while you get the eggs ready.
- In a medium bowl beat eggs, sugar and vanilla extract with a handheld mixer or by hand with a whisk until pale and foamy. This usually takes 3-5 minutes.
- Add in espresso powder and continue to whip.
- While whisking very fast, slowly pour in the melted butter and chocolate mixture until it is all incorporated. You want to make sure to continue to whip the egg mixture vigorously while adding to keep the mixture light and frothy.
- With a sieve, sift flour, baking soda, salt, and cocoa powders on top of the chocolate mixture.
- With a spatula carefully fold in the dry ingredients making sure not to be too rough. Your dough will resemble thick and shiny brownie batter.
- Using a 1 ounce scoop, scoop 6 cookies per baking sheet. You will want to scoop as many as you can. If you have 4 baking sheets, scoop all the batter at one time onto the trays. This will help preserve the crackle crust on the cookies.
- Bake cookies for 10-12 minutes, making sure not to overbake. They will look slightly underdone and soft in the middle.
- Cool on pan for at least 5 minutes before carefully moving to a wire rack to finish cooling. You can sprinkle sea salt on top while they are still warm.
Ice Cream Sandwiches
- Brownie cookies need to be completely cooled before assembly.
- Remove ice cream from freezer 5 minutes before you start to allow it to soften slightly.
- Using a 3 inch cookie cutter or biscuit cutter, place into a bowl of hot water. You will need the hot water to warm up the cookie cutter so it will cut through the frozen cookie dough pieces.
- Cut out 12 circles of ice cream and place on the bottom of brownie cookie, placing another brownie cookie on top.
- Place brownie cookie ice cream sandwiches immediately in the freezer for at least an hour to set up, or enjoy them soft and melty. They are delicious!
Notes
Brownie cookie ice cream sandwiches can be stored individually wrapped in wax paper in the freezer, or inside a sealed plastic bag, for up to 3 months. I let mine soften on the counter for 5 minutes before eating for a cool ice cream treat.
Brownie cookies sans ice cream filling will stay fresh in a covered container on the counter for up to 3 days.