| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 16 servings |
Ingredients
- 1 1/2 cups pastry flour, sifted
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2/3 cup cocoa powder
- 1 cup butter, softened
- 1 cup light corn syrup
- 4 eggs
- 3 1/2 cups milk chocolate, chopped
- 1 quart vanilla ice cream of your choice (recommended: Ronnybrook)
Instructions
- Preheat oven to 350 degrees F.
- In a 5-quart mixing bowl, combine the flour, baking powder, salt, and cocoa. Using the paddle attachment, add the butter and mix just until combined. Incorporate the corn syrup and eggs. Add the milk chocolate and mix just until blended.
- Chill the dough in the refrigerator for at least 1 hour to firm. Using a 1 1/2-ounce scoop, portion the dough onto a sheet pan lined with parchment paper.
- Bake the cookies for 12 to 15 minutes. Cool and freeze the cookies.
- Fill the cookies with ice cream and serve immediately.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 497 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 7 g |
| Cholesterol | 93 mg |
| Sodium | 150 mg |
Reviews
I Love this Recipe!Since Purchasing A Baking Pan That Can Make A HUGE Ice Cream “Sandwich”,This Works For Me & Hunny.We Enjoy The Less Side Of Sweetness In Desserts.Refrigerating Dough IS KEY To Final Product Not “Running”.I Had That Problem In Past~Food Network Helped Me Correct Mistake{s}.Thank You…
I followed this recipe and when I baked the cookies they ran over the pan into one big sheetfull of cookies. They also had no sweetness. It was a very bitter chocolate taste.