Fareisle' take on this classic treat involves decadent toasted pecan chocolate chunk cookies with pools of melty chocolate sandwiched around vanilla ice cream coated with chocolate shavings.
Yield: 6 ice cream sandwiches
Cook Time: 12-15 minutes
Ingredients
| 1/3 cup | olive oil |
| 1/4 cup | granulated sugar |
| 1/4 cup | dark brown sugar, packed |
| 1 teaspoon | maple syrup |
| 1 | large egg |
| 1 cups | all-purpose flour |
| 1 teaspoon | vanilla extract |
| 1/4 teaspoon | baking powder |
| 1/4 teaspoon | baking soda |
| 1/2 teaspoon | kosher salt |
| 1/2 cup |
SCHARFFEN BERGER
62% Semisweet Dark Chocolate Baking Chunks
or Bittersweet 70% Cacao Chocolate Baking Chunks |
| 1 pint | vanilla ice cream |
| SCHARFFEN BERGER Semisweet 62% cacao dark chocolate bar, for chocolate shavings |
Directions
- In a mixing bowl, cream together olive oil, sugars, maple syrup, egg, and vanilla extract until smooth and fluffy, about 5 minutes.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl then add that mixture to the wet ingredients.
- Mix to combine the dry and wet ingredients then stir in the chopped pecans and chocolate chunks.
- Form the cookie dough into 12 balls and press a few chocolate chunks into the top of each ball to create chocolate pools when they bake.
- Chill the cookie balls in the fridge for 1 hour or freeze them at this point to use at a later date.
- Preheat the oven to 350˚F/175˚C. Arrange cookie dough balls on 2 parchment paper lined half sheet pans, 6 cookies per sheet with ample space between them.
- Bake the cookies for 12-15 minutes depending on how you like your cookies. Less time for softer chewier cookies and more time for crispier cookies.
- Transfer the cookies to a cooling rack and cool completely before proceeding.
- Match up similarly shaped cookies in pairs. Scoop about 3 tablespoons of ice cream onto the bottom half of each cookie pair then sandwich the ice cream with the top cookie.
- Grate the semisweet chocolate bar with a box grater to create chocolate shavings and spoon them onto the surface of the ice cream.
- Freeze the cookie sandwiches on a tray until solid, about 4 hours. Then transfer them to a freezer safe bag or container to store them for up to 6 months in the freezer.
