German Chocolate Ice Cream Sandwich Cookies
Yields 15 cookie sandwiches
Ingredients
- 1 cup (120 g) all-purpose flour, (stir, spoon & level)
- ¼ cup (20 g) plus 2 Tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (113 g) butter
- ⅓ cup (68 g) granulated sugar
- ⅓ cup (68 g) light brown sugar, gently packed
- ½ tsp vanilla extract
- 1 large egg
- ¾ cup (128 g) dark/semi-sweet chocolate chips
- ½ cup (60 g) sweetened shredded coconut flakes
- Praline Pecan Ice Cream
Instructions
- In a small bowl, combine flour, cocoa, baking soda, & salt. Stir lightly with a fork. Set aside.
- In a stand mixer, cream butter & sugars. Scrape bowl. Add vanilla, & egg. Mix well. Scrape bowl.
- Add prepared dry ingredients slowly until incorporated. Fold in chocolate chips.
- Scoop into tablespoonfuls & place on a greased cookie sheet. Lightly press tops down until about ¾" thick.
- Bake at 350˚F for 8-10 minutes. Just until done; cookies are puffed & centers are set, but still soft. Do not over-bake! Allow to cool completely & remove from tray. Makes 2½ dozen (+) cookies.
- Place sweetened shredded coconut flakes on a cookie sheet in a 350˚F oven. Stir every 1 min 30 seconds for about 7 min 30 seconds. Might be less depending on the oven. Stay close & keep an eye on it. It toasts fast once it starts getting toasty.
- Place a scoop of ice cream between two double chocolate chip cookies. Squeeze gently until ice cream meets the edges. Roll edges in toasted coconut. Serve immediately.