Directions: |
Directions:Preheat oven to 350ºF. Beat together butter and sugars until fluffy. Scrape down sides and add egg yolks and vanilla; mix well. Sift together flour and cocoa; stir in salt. Add to butter mixture; beat on low until mixture just comes together. Transfer dough to countertop and knead gently until smooth. Gently roll into a log shape. Roll out dough to ⅛" thick on parchment paper. Cut another piece of parchment paper into 7½: x 8" rectangle; lay over top of dough. Remove excess dough that falls outside of parchment paper. Gather scraps into a ball and set aside. Peel off top of parchment paper. Cut dough into 4 or 6 rectangles, depending on how big you would like your sandwiches. Do not pull cookies apart. Slide parchment paper with dough onto baking sheet. Repeat with the remaining ball of dough. With a fork, pierce holes in cookies. Bake cookies on the middle oven rack for 10-11 minutes until just beginning to set, not crisp Remove from oven; let cool fully. Thaw ice cream in fridge for an hour. Line a rectangular container (at least the size of your cookies) with parchment and smooth down ice cream with a spatula to 1" thick. Cover with parchment and refreeze. Once frozen, remove from container and lay the slice of ice cream on top of the cookies; cut through the ice cream to match the shape of the cookies below. Gently pull cookies apart. Top each sandwich with another cookie, placing the flat side touching the ice cream. Garnish with sprinkles or nuts, as desired. Press gently to secure each sandwich; wrap each in parchment paper. Quickly freeze them on a tray for at least 2 hours. Makes 4 to 6 sandwiches. |
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