1 1/2 cups pastry flour, sifted
2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup cocoa powder
1 cup butter, softened
1 cup light corn syrup
3 1/2 cups milk chocolate, chopped
1 quart vanilla ice cream of your choice (recommended: Ronnybrook)
Preheat oven to 350 degrees F.
In a 5-quart mixing bowl, combine the flour, baking powder, salt, and cocoa. Using the paddle attachment, add the butter and mix just until combined. Incorporate the corn syrup and eggs. Add the milk chocolate and mix just until blended.
Chill the dough in the refrigerator for at least 1 hour to firm. Using a 1 1/2-ounce scoop, portion the dough onto a sheet pan lined with parchment paper.
Bake the cookies for 12 to 15 minutes. Cool and freeze the cookies.
Fill the cookies with ice cream and serve immediately.
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