Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches
Post date
Sunday, December 27, 2009 - 16:26
Source of Recipe
Bon Appétit | May 2009
Serves/Makes/Yields
Makes about 12 sandwiches
Ingredients
2 1/4 cups all purpose flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups semisweet chocolate chips
Fresh Strawberry Gelato , slightly softened
Preparation
- Preheat oven to 375°F.
- Line 2 large rimmed baking sheets with parchment.
- Sift first 4 ingredients into bowl.
- Using electric mixer, beat butter in large bowl until fluffy.
- Beat in both sugars, then eggs, 1 at a time.
- Beat in extracts, then flour mixture.
- Fold in chocolate chips.
- Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart.
- Using moist fingertips, flatten mounds to 3/4-inch thickness.
- Bake cookies 5 minutes.
- Reverse sheets.
- Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes.
- Cool completely.
- Freeze on sheets 15 minutes.
- Spoon 1/3 cup gelato onto flat side of 1 cookie.
- Top with second cookie, flat side down; press together.
- Wrap and freeze.
- Repeat with remaining gelato and cookies.
DO AHEAD: Keep frozen up to 2 days.