Categories: Dessert
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1/4 cup unsweetened dark cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
- Cherry Vanilla Ice Cream (see recipe)
Directions
-
In a large bowl, beat butter, sugars, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at time, beating well after each addition.
-
In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Stir in chocolate chips. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap and refrigerate for 1 hour.
-
Preheat oven to 350. Line several large baking sheets with parchment paper.
-
Using your hands, roll dough into 1 1/2-tbsp balls. Place 2 inches apart on prepared pans. Using the bottom of a measuring cup, gently flatten cookies into 2 3/4-inch circles, 1/4 inch thick.
-
Bake until edges are lightly browned, 10 to 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.
-
Using a large spring-loaded ice cream scoop, scoop Cherry Vanilla Ice Cream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of ice cream. Serve immediately, or wrap individually in plastic wrap, and freeze for up to 2 weeks.