To avoid turning on the stove top, I use the microwave to melt the butter and chocolate for this recipe. It is important not to overbake these cookies so that they are chewy and not crumbly. Makes 6-8 (depending on cookie size)
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Author Lynne Curry
3/4teaspoonfine sea salt
1/2 cup (1 stick/4 ounces)unsalted butter
1cupdark brown sugar
1 1/2 cups (9 ounces)semi-sweet chocolate chips
Preheat the oven to 350°F with the rack in the highest position. Line a baking sheet with foil or a silicone liner.
Combine the flour, baking soda and salt in a small bowl and set aside.
Combine the butter and brown sugar in a medium glass mixing bowl and heat in the microwave until melted (about 1 minute). Whisk to combine, then add the chocolate chips. Heat the chocolate chips in 30-second bursts in the microwave until melted. (Alternatively, melt the butter and the chocolate in a double boiler on the stove top.) Whisk well and let cool for 5 minutes.
Beat in the eggs one at a time, whisking vigorously until thick and glossy. Use a rubber spatula to stir in the dry ingredients just until combined. The dough will be stiff and easy to handle.
Use a large scoop (I used the #20 scoop, or 1.6 ounces) to portion the most evenly sized cookies, then roll into balls with your hands and place 2 inches apart on the prepared baking sheet.
Bake the cookies for 12 to 13 minutes or just until the tops are dry to the touch. Cool briefly in the pan and then transfer to a cooling rack to cool completely. Continue portioning, rolling and baking the remainder of the dough.
To assemble, scoop big 1 cup or more portions of your favorite ice cream onto the bottom side of one cookie. Top with a second cookie and press down gently so that the ice cream spreads to the edges.
Eat right away or wrap each cookie ice cream sandwich in wax paper or plastic wrap and store in the freezer. Let soften slightly at room temperature before eating, about 10 minutes.