I threw my little brother a going-away party this weekend in honor of his year-long round-the-world trip (which he clearly didn’t appreciate, even though it was tons of fun).   We did indeed have lots of yummy food.

June 22 004Of course, I had to bake something, so I made cookies for ice cream sandwiches.  There’s nothing worse than a crunchy cookie that smooshes out all your ice cream when you bite into your ice cream sandwich, so these fudge brownie cookies were perfect because they stay soft but are firm enough to hold the ice cream.  They’re pretty delicious just own their own, too.

ice cream sandwhiches

Fudge brownie ice cream sandwich cookies

Adapted from Big, Fat Cookies

1 1/2 cups semisweet chocolate chips

1 stick unsalted butter, cut into pieces

1 teaspoon instant coffee, dissolved in 2 teaspoons water

2 large eggs

3/4 cup sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

1 cup unbleached all-purpose flour

Preheat oven to 350 degrees F.  Line 2 baking sheets with parchment paper or use a silicone/non-stick baking mat (don’t skip this!).

Put the chocolate chips, butter and dissolved coffee in a bowl on top of a pot with half an inch to an inch of simmering water (make sure the bottom of the bowl does not touch the water).  Stir the mixture until it’s melted and smooth, then remove from the pot and let cool slightly.

Using an electric mixer on medium, beat the eggs, sugar, salt and vanilla until thickened and light yellow (approx. 2 minutes).  On low speed, mix in the chocolate mixture, then the flour until just incorporated, scraping the bowl as needed.  Set aside for 15 minutes to firm up slightly.

Scoop or spoon the batter onto the baking sheets, pressing down to flatten the cookies, and spacing them 2-3 inches apart.  Bake about 13 minutes or until a toothpick inserted into the center comes out with moist crumbs and not wet batter.  Let them cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

Once cool, flip one upside down and scoop ice cream onto it, then top it with another.  Eat immediately, or wrap in plastic and freeze for later!