Chocolate Cookies for Ice Cream Sandwiches |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
12 tablespoons butter, room temperature |
1 cup granulated sugar |
2/3 cup extra dark dutch processed cocoa, sifted |
1 large egg |
1 1/2 teaspoons pure vanilla extract |
1 1/4 cups all purpose flour |
Directions:
1. In a stand mixer, cream butter and sugar on medium-high speed for several minutes until light and fluffy.
2. Add the cocoa powder, mixing on low speed and scraping down the sides of the bowl occasionally. Add the egg and blend on medium speed until thoroughly combined.
3. Add the flour on a low speed, mixing until uniform and the mixture comes together like a dough.
4. Remove the cookie dough from the mixer, wrap in plastic, and chill until firm (4 hours to overnight).
5. When ready to bake, preheat oven to 350°F Remove the dough from the refrigerator. Spread parchment paper over cookie sheets.
6. In a small bowl, mix together some cocoa and flour to dust your cutting board. Roll out the chilled dough to about 1/8 thickness and cut out in desired shapes. Place cutouts on parchment paper.
7. Bake cookies for 10 minutes, until the surface is no longer glossy. Allow to cool completely on wire racks. They will be soft when removed from the oven, but will crisp up as they cool. Once cooled, place them in an airtight container and freeze until ready to use.
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