Name: Small-Batch Chocolate Chip Cookie Ice Cream Sandwiches
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT4H35M0.000S
Yield: 4 ice cream sandwiches
Ingredients: 1/2 cup unsalted butter; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/4 cup firmly packed light brown sugar; 1/4 cup firmly packed dark brown sugar; 1/4 cup granulated sugar; 1 extra-large egg, lightly beaten; 1 teaspoon pure vanilla extract; 3/4 cup good-quality semisweet chocolate chips; Fleur de sel, for garnish; 3 cups vanilla ice cream, slightly softened (see Cook's Note); 12 ounces 65 percent dark chocolate; 4 tablespoons coconut oil

Directions

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Small-Batch Chocolate Chip Cookie Ice Cream Sandwiches

24m Easy 97%

CLASS

Line a baking sheet with parchment paper or a silicone baking mat.
Melt the butter in a medium saucepan over medium heat. (Using a light-colored pan will help you see the color of the butter as it browns.) The butter will begin to foam. Cook, stirring constantly, until the butter is a dark amber color (darker browned butter is better for baked goods), about 6 minutes. Transfer the butter immediately to a small bowl to prevent burning. Let cool for 10 to 15 minutes.
Whisk together the flour, baking soda and salt in a medium bowl. Combine the sugars, egg, vanilla and browned butter in a large bowl. Add the flour mixture and mix on low speed until just combined. (Do not overmix the dough.) Gently fold in the chocolate chips.
Scoop 2 ounces or 1/4 cup of the dough with an #16 ice cream scoop and drop onto the prepared baking sheet about 2 inches apart, making 8 cookies total. Press down on the cookies slightly to flatten them a little bit (see Cook's Note). Refrigerate the dough for 1 hour on the baking sheet. (Chilling the dough before baking helps the cookies retain their shape when baked—no more flat cookies!) You can also freeze the dough at this point and pull it out whenever you want cookies. Freeze it in an airtight container and thaw on the cookie sheets for 15 minutes before baking.
Preheat the oven to 350 degrees F.
Sprinkle the cookies lightly with fleur de sel. Bake until the cookies are just cooked through and slightly golden, 12 to 15 minutes. Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
To assemble the ice cream sandwiches, scoop 3/4 cup of ice cream onto the center of one cookie. Place a second cookie on top, then gently press until the ice cream meets the edge of the cookies. Smooth the edges of the ice cream with your finger, then place on the baking sheet. Repeat with the remaining cookies and ice cream to make 4 sandwiches total, then re-freeze until hard, 1 to 2 hours.
When the cookies are frozen, prepare a double boiler: Bring a few inches of water to a simmer in a medium saucepan. Add the chocolate to a medium heatproof bowl and set it over the saucepan, making sure the bowl doesn't touch the water. Stir the chocolate until it's completely melted. Stir in the coconut oil until incorporated, then turn off the heat. Remove the bowl from the double boiler and let the chocolate to cool to about 80 degrees, about 15 minutes (see Cook's Note).
Dip half of an ice cream sandwich into the chocolate, allowing any excess to drip off. Place back on the baking sheet. Repeat with the remaining sandwiches and chocolate, then place back into the freezer to set, 10 to 15 minutes.

Cook’s Note

To soften the ice cream, place in the refrigerator for 15 to 20 minutes. You can also store the dough as a log. Wrap it with plastic and roll it into a 5-inch log and chill until ready to use. Then, cut slices off the dough and bake. To speed up tempering the chocolate, you can fill a large bowl with cold water and add a few ice cubes. Once the chocolate is melted, transfer the bowl of melted chocolate to the prepared bowl of cold water and stir the chocolate to quickly bring the temperature down to 80 degrees F. 

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Small-Batch Chocolate Chip Cookie Ice Cream Sandwiches

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