Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 1/4 cups all purpose flour |
1/2 cup natural unsweetened cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (2 sticks) unsalted butter, room temperature |
1 cup (packed) dark brown sugar |
1/2 cup sugar |
2 large eggs |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2 cups semisweet chocolate chips |
Directions:
1. Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness.
2. Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze on sheets 15 minutes.
3. Spoon 1/3 cup gelato onto flat side of 1 cookie. Top with second cookie, flat side down; press together. Wrap and freeze. Repeat with remaining gelato and cookies. DO AHEAD: Keep frozen up to 2 days.
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