# Components:
→ Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 2 1/4 cups all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
→ Ice Cream Filling
10 - 1.5 quarts vanilla ice cream, slightly softened
# Method Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy.
03 - Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
04 - In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
05 - Gradually incorporate the dry ingredients into the creamed mixture, mixing until just combined without overworking the dough.
06 - Using a 1/4-cup measure, portion dough into balls. Flatten slightly and arrange on prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 11–12 minutes until edges are set and centers remain soft. Transfer cookies to a wire rack and allow to cool completely.
08 - Invert half the cookies. Place a generous scoop of softened ice cream onto the flat side of each cookie. Top with a second cookie to form sandwiches.
09 - Press gently to spread the ice cream evenly. For variation, roll the edges in sprinkles, mini chocolate chips, or chopped nuts as desired.
10 - Wrap each sandwich individually in plastic wrap and freeze for at least 1 hour, or until firm.
