Chocolate Mint- Chip Ice Cream Sandwiches

Made these for family night treat.
All I can say is: YUM.
Chewy brownie cookie, mint chocolate chip ice cream: simple, divine.
May my summer may be filled with these little sandwiches.

P.S. Use any flavor of ice cream that you desire.... So, so good.

Chocolate Mint-Chip Ice Cream Sandwiches   

slightly adapted from Mel's Kitchen Cafe (www.melskitchencafe.com)

INGREDIENTS:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces bittersweet chocolate, chopped
4 tablespoons butter
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup semisweet chocolate chips (mini chips would be best)
3 tablespoons sugar
1 pint mint chocolate chip ice cream (or whatever flavor you want)


DIRECTIONS:
1. Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment, silpat liners or lightly grease with cooking spray.
2. In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, place the 4 ounces chocolate and the butter. Microwave on low power for one minute intervals until the chocolate and butter are melted and combined, stirring after every minute of cooking. Take care not to microwave at too high of power or the chocolate can scorch.
3. Let the chocolate mixture cool slightly, then whisk in the brown sugar, egg and vanilla. Beat the mixture until it is well combined.
4. Gradually stir in the flour mixture. Add the chocolate chips and mix.
5. Roll the dough into about 16 balls (12 to 14 if you want larger ice cream sandwiches, or more if you want smaller sandwiches. I did about 20). Roll each ball of cookie dough in the sugar. Transfer the dough balls to the prepared baking sheets, placing about 2 inches apart.
6. Bake the cookies until they are puffed, 12 to 15 minutes.
7. Transfer the cookies to a wire rack and let cool to room temperature. Repeat with the remaining dough. When the cookies have all cooled, place them in the freezer in an airtight container until they are very cold. (I skipped the step of freezing).

8. Remove the cookies from the freezer (or just working with cooled cookies)  and working quickly, arrange half of the cookies bottom side up and top each with a small scoop of ice cream in the middle of the cookie. Use a cookie scoop for the ice cream for smaller cookies (I used a cookie scoop) or a regular ice cream scoop for larger cookies. Top with a second cookie and press together lightly. Wrap each in plastic wrap and freeze until firm, about 1 hour. I just put mine in a pan in the freezer for about an hour. 

9. When ready to serve, remove from freezer and let sit on the counter for a few minutes to soften. Serve and enjoy!

Notes: My cookies didn't flatten as much as the original recipe, but were still wonderful. I also found it difficult to roll the dough into balls at first, so I refrigerated my dough a bit to stiffen it up- but that probably contributed to them not flattening as much. If you refrigerate the dough, try pressing the cookies with the bottom of a cup or your hand before you bake them for a flatter cookie.