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Fareisle's Pecan Chocolate Chunk Cookie Ice Cream Sandwiches

Fareisle's Pecan Chocolate Chunk Cookie Ice Cream Sandwiches

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

    1. In a mixing bowl, cream together olive oil, sugars, maple syrup, egg, and vanilla extract until smooth and fluffy, about 5 minutes.
    2. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl then add that mixture to the wet ingredients.
    3. Mix to combine the dry and wet ingredients then stir in the chopped pecans and chocolate chunks.
    4. 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.
    5. Chill the cookie balls in the fridge for 1 hour or freeze them at this point to use at a later date.
    6.  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.
    7. 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.
    8. Transfer the cookies to a cooling rack and cool completely before proceeding.
    9. 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.
    10. Grate the semisweet chocolate bar with a box grater to create chocolate shavings and spoon them onto the surface of the ice cream.
    11. 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.

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