Ingredients
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280 g All-purpose flourCookies
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2 teaspoons CornstarchCookies
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1 teaspoon Baking powderCookies
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½ teaspoon SaltCookies
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170 g ButterCookies
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120 g Brown sugarCookies
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50 g White sugarCookies
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1 EggCookies
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1 Egg yolkCookies
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2 teaspoons Vanilla extractCookies
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220 g Chocolate chipsCookies
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540 g Vanilla Ice creamFilling
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180 g Chocolate chipsFilling
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100 g Chopped hazelnutsFilling
Directions
- Prepare the dry ingredients
Mix the flour, cornstarch, baking powder, and salt thoroughly. -
Prepare the rest of the mixture
Beat the brown and white sugars with butter until creamy. Stir in the egg and egg yolk, vanilla extract, then add the dry ingredients and chocolate chips. -
Form the cookies
Using a spoon or ice cream scoop, shape the cookies. If using a spoon, you’ll need 1.5 tablespoons of dough per cookie. Arrange them on parchment paper, leaving about 7 cm between each cookie. -
Bake
Bake for 12-13 minutes at 170°C. The cookies will be brown on the outside and soft in the center. Let them cool for 5 minutes, then, if desired, press chocolate chips into the cookies. -
Make the sandwiches
Take one cookie and place a scoop of ice cream on it, top with another cookie, and gently press so the ice cream fills both cookies. Once formed, roll in chocolate chips, chopped hazelnuts, or other desired toppings. - Freeze for 3 hours before serving. They can be stored frozen for up to 3 months.
