MIDNIGHT BROWNIE COOKIE SANDWICHES

Ingredients

8 ounces semi-sweet chocolate, roughly chopped

1 Tbsp. coconut oil

3/4 cup all-purpose flour

1/4 cup Dutch process unsweetened cocoa powder

1 tsp. baking powder

1/4 tsp. salt

5 Tbsp. butter, at room temperature

3/4 cup packed dark brown sugar

1/4 cup granulated sugar

2 large eggs

1 1/2 tsp. vanilla extract

1 container (1.5 qt.) Breyers® Chocolate Ice Cream

Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbs
Dietary Fiber
Sugars
Protein
Calcium
Iron

Calories from Fat

Total Fat

Saturated Fat

Trans Fat

Cholesterol

Sodium

Total Carbs

Dietary Fiber

Sugars

Protein

Calcium

Iron

Directions

Using a double boiler or in microwave-safe bowl in microwave, melt chocolate and coconut oil, then set aside to cool. In a small bowl, whisk together, flour, cocoa powder, baking powder and salt; set aside.

Preheat oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat butter, brown sugar and granulated sugar on medium-high speed until smooth and creamy. Beat in eggs, one at a time. Add vanilla; beat on high speed for about 2 minutes, scraping down the sides of bowl as needed.

Pour in cooled melted chocolate mixture and continue to beat on medium-high speed for another 2 minutes. Gradually beat in in dry ingredients on low speed just until blended. Cover and chill dough for 20 minutes.

Roll or scoop dough into balls (about 1 1/2 Tbsp. each). Place about 3 inches apart on prepared baking sheets. Bake for 12 minutes or until edges look set. Remove from oven to wire rack and allow to cool on baking sheets for 5 minutes before transferring to rack to cool completely.

When cookies have cooled, assemble sandwiches. Add a scoop of Breyers® Chocolate Ice Cream to flat side of a cooled cookie and top with another cookie, flat side down. Repeat with remaining ingredients.

Freeze until ice cream is firm.