Kristin Cavallari's Ice Cream SandwichesDark Chocolate Cookie Ice Cream Sandwiches, makes about 12 sandwiches
1 1/3 cups flour
1 cup Dutch-processed cocoa powder, measured then sifted
2¼ tsp. baking soda
¼ tsp. kosher salt
1 3/4 sticks plus 1 tbsp. butter, at room temperature
1 cup granulated sugar
½ cup packed brown sugar
1 extra large egg
Chocolate mint chip ice cream
1. Whisk together the flour, cocoa powder, baking soda and salt. Combine the butter and both sugars and mix on medium-high speed until light in color, about 2 minutes. Beat in the egg. Add flour mixture and mix on low speed just until the dough comes together, about 30 seconds. Cover bowl with plastic wrap and chill at least 2 hours or up to overnight.
2. Preheat the oven to 350º. Line 2 baking sheets with parchment paper or nonstick mats. Scoop 2 tbsp. of dough into a ball. Repeat until all the dough has been shaped. Place the balls 2½ in. apart on the baking sheets. Flatten the balls slightly so that they're about ½ in. thick. Bake 10 to 12 minutes, until cookies are slightly cracked on the surface. Let cool 1 minute, then transfer to a rack to cool completely.
3. Put the ice cream in the refrigerator for 20 minutes. Arrange half of the cookies upside down on a baking sheet. Scoop ½ cup ice cream onto each cookie and top with a second cookie. Press lightly on the cookies to flatten. Freeze for at least 2 hours before serving.