- 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
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.