10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup plus 2 teaspoons all purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup plus 1 tablespoon sugar
5 tablespoons unsalted butter, room temperature
3 large eggs
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) semisweet chocolate chips
Purchased strawberry ice cream (This is worth splurging for the good stuff; we like Dryer's Strawberry Ice Cream with Real Strawberries)
Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler (a sauce pan with a stainless steel mixing bowl works great) set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes. Sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.
Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)
Makes about 16 VERY LARGE cookies--obviously, they can also be made smaller if you want.
Bake and freeze the cookies a day before filling them with ice cream.
Slightly soften strawberry ice cream before making the sandwiches.
Place 1 frozen cookie flat side up on work surface. Place 1/2 cup slightly soften ice cream on top of cookie. Using offset spatula or butter knife, gently spread ice cream to cover cookie; top with another cookie, flat side down and press gently to sandwich. Repeat with remaining ice cream and cookies, making 8 ice cream sandwiches total. Wrap and freeze until firm, at least 4 hours or overnight. Let ice cream sandwiches stand at room temperature 5 minutes before serving.