Happy Weekend, everyone!
So, summer is finally upon us which means Ice Cream Sandwich Season has officially begun : )
To be honest, ice cream sandwiches are really a year round thing in my book and I'll tell you why.
Yes, I have weird cookie/brownie freshness standards.
Think what you will.
Now, over the years, I've learned to practice restraint but, in the event of the occasional cookie overload, I make ice cream sandwiches so my poor family won't be force to choke down crumbly cookies on day 3 and 4.
1 1/4 cups (175 g) all-purpose flour
1/3 cup (30g) cocoa powder
1/2 tsp baking soda
1/2 cup plus 3 tbsp (150 grams) butter, at room temperature
2/3 cup (120 g) packed light brown sugar
1/4 cup (50 g) sugar
1/4 tsp fine sea salt
1 tsp vanilla extract
1 cup chocolate chips
Sift together your flour, cocoa and baking soda and set aside. Line your cookies sheet with parchment and preheat your oven to 325°F.
Beat your butter, sugars, salt and vanilla until light and fluffy. Fold in your flour mixture carefully then stir in the chocolate chips.*
Turn the dough onto your work surface and divide into two. Form logs out of the halves that are about 1.5 inches in diametre, wrap them tightly with plastic and refrigerate them until they're firm enough to slice.**
With a sharp knife, carefully slice your cookie dough logs into 1/2 inch rounds, arrange onto your cookie sheet and bake for 10 or 12 minutes. They won't look or feel done but they are so keep an eye on them. Let them sit on the tray for a couple of minutes before transferring them to a cooling rack.
*I always do this part by hand because mixers made the flour fly around no matter how carefully I try to do it : p
**At this point, the dough can be stored in the fridge for 2 days or the freezer for upto 2 months if you don't want to use it right away.