I've been completely swamped with work this week – a good kind of busy, but an exhausting busy. I got to that point today where I just needed to step away from my desk. I needed something sweet. So I made cookies. Chocolate sea salt cookies. And I then made – gasp! – ice cream sandwiches out of them. I mean, why not?
Start with 4 oz of chopped dark chocolate and a 1/2 stick of butter. Combine in a microwave-safe bowl.
Melt the chocolate and butter in the microwave in 20-second intervals, stirring during each break.
Add 3/4 cup sugar, 1 egg, and 1/2 tsp vanilla extract.
Gradually add 1/2 cup all-purpose flour, 1/4 cup cocoa powder, 1/4 tsp baking soda, and 1/4 tsp salt.
Drop tablespoon-sized balls of dough onto a cookie sheet and sprinkle with sea salt. (I'm a huge fan of sweet-and-salty desserts, but if you're not, just skip it.)
Bake at 325°F for 13-15 minutes. Cool on a wire rack.
Assemble into ice cream sandwiches by placing a spoonful of ice cream (I used vanilla) on one cookie and smoothing out with the back of your spoon, pushing the ice cream almost to the edges of the cookie. Place the other cookie on top, and give it a little squeeze.
If the ice cream is starting to melt, put them in the freezer for a while. You can also wrap them with parchment paper & twine, if you can manage to not devour them first.
Makes about 9 small ice cream sandwiches.
Recipe adapted from lovely The Novice Chef.