Chocolate Cookie Blackberry Ice Cream Sandwhiches
When I think of Valentine's Day I think of two things - chocolate and more chocolate.
So, with the upcoming holiday I thought it would be very appropriate to share my recipe for my Double Dark Chocolate Chunk Cookies. These dark chocolate cookies are for serious chocolate lovers only. They are rich and decadent and unlike many drop cookies they are best the day after they are made, not warm out of the oven.
In the summertime I use these cookies as the base for my Chocolate Cookie Blackberry Ice Cream Sandwiches. However the combination of rich dark chocolate and sweet blackberry ice cream would also make a perfect Valentine's Day treat.
Double Chocolate Chunk Cookies
Makes 2 dozen cookies
Ingredients
8 ounces bittersweet chocolate (60-68%), chopped
4 tablespoons unsalted butter, soft
1/2 cup all purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed brown sugar
1 teaspoon vanilla extract
8 oz semi sweet chocolate bar, cut into 1/4 inch chunks
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Melt the chocolate and butter in a double boiler or slowly in the microwave, being careful not to burn the chocolate or clarify the butter. Set the chocolate/butter mixture aside to cool.
Meanwhile, sift together the flour, cocoa powder, baking powder and salt. Set aside.
In a mixing bowl fitter for an electric mixer with a paddle attachment, beat the eggs and brown sugar on high speed until light and fluffy, about 3-4 minutes. Add the chocolate mixture and the vanilla extract and mix until combined. Gently fold in the dry ingredients. Finally, gently fold in the chocolate chunks. (Note: This cookie dough needs to baked immediately and cannot be made a head of time. It is best to scoop out the cookie dough as soon as possible, since the dough hardens and looses its gloss as it sits.)
Place 2 tablespoons of the cookie dough on the prepared baking sheets about 2 inches apart. Bake the cookies for 12-15, minutes depending on the size of the cookies. The tops should be slightly cracked but not firm to the touch. Remove the cookies form the oven and allow the cookies to cool on the baking sheet for 1 minutes; then transfer to a wire rack to cool. Serve warm or at room temperature. These cookies will keep in an airtight container for up to 3 days.
Chocolate Cookie Blackberry Ice Cream Sandwiches
Creamy blackberry ice cream compliments these cookies well, however I have tried many different types of ice cream with these cookies including vanilla, mint, coffee and peanut butter. Personally I have found that the stronger flavors, like mint, coffee and peanut butter overwhelm the dark chocolate flavor of the cookie. My favorites are vanilla and blackberry.
To make ice cream sandwiches freeze the cookies unstacked on a plate for 30 minutes. Take one frozen cookie and place face down. Place a scoop of ice cream on top of the cookie and then place a second cookie on top of the ice cream. Gently press the cookies together. (Tip: I use a small angled spatula to even out the ice cream.) Working quickly, wrap the ice cream sandwich in plastic wrap or parchment paper and return to the freezer for at least 2 hours, until ready to serve.
Those are absolutely amazing!!!
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