Ingredients
Scale
For the cookies
- 1 3/4 cups (230g) all-purpose flour
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2/3 cup (150g) butter, room temperature
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) sugar
- 1 large eggs
- 1 tsp. vanilla extract
- 1/2 cup (80g) milk chocolate chips
- 3.5 oz. (100g) semi-sweet chocolate, chopped
For the sandwiches
- 8–16 scoops of ice cream (e.g. vanilla or chocolate)
- 3.5 oz. (100g) chocolate, melted
- 4–5 tbsp. hazelnut brittle
Instructions
- Mix the flour with baking soda, baking powder and salt. Chop the chocolate. Set aside. Add the butter to a large bowl and mix with the sugars until light and fluffy – about 4-5 minutes. Add the egg and mix in well. Add the flour mixture and mix in until just combined. Add chocolate chips and chopped chocolate and fold in. Place the dough in the fridge for at least 1 hour.
- Preheat the oven to 350˚F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop to place small portions of dough on the baking sheet – leave enough space in between. Bake for 14-16 minutes until the edges are set and slightly golden. Take out of the oven, let cool down on the baking sheet for a moment, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough until all dough is used.
- Take a cookie, spread about 1-2 scoops ice cream on top (depends on how thick you want the ice cream layer) and place a second cookie on top. Repeat with the remaining cookies and then place in the fridge for at least 1 hour. Melt the chocolate and let cool down a bit. Dip the cookie sandwiches into the chocolate on one side and sprinkle with the hazelnut brittle. Let dry and serve (or store again in the fridge.)
Notes
- Enjoy baking!