On July 7, I had a recipe for Ice-Cream Sandwiches. I usually use Pepperidge Farm Brownie Cookies since they're in the pantry, because I always go for the easy way! However, today in Parade Magazine, Sheila Lukins has a recipe for "Yummy Chocolate Cookies" to use in Ice Cream Sandwiches. I haven't tried these yet, but they certainly look like winners. I would definitely add broken pieces of dark chocolate to the batter near the end.
Yummy Chocolate Cookies
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp espresso
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1. Preheat the oven to 350°F. Lightly grease 2 baking sheets.
2. Sift the flour, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve.
3. In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, then mix well.
4. Add the reserved dry ingredients and mix until just combined.
5. Form 1/4-cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula.
6. Bake in the center of the oven until set, about 10 minutes. Let stand on the baking sheet for 2 minutes before removing with a spatula to a wire rack to cool completely.
Makes 8 cookies. Serves 4.
Here's a link to my Ice-Cream Sandwiches.
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