These chewy double-chocolate cookies stuffed with ice cream are the only sandwich we have eyes for right now

There is something so nostalgia-inducing about an ice cream sandwich on a hot summer day. But this version is nothing like the store-bought ones you devoured as a kid. It features thick, chewy chocolate chip cookies, a big scoop of vanilla ice cream and a layer of crushed walnuts for extra crunch. The cookies themselves are loaded with both dark and milk chocolate, then sprinkled with flaked sea salt to activate all those flavours. I recommend baking the cookies in advance and adding a scoop of ice cream just before serving. This will ensure the cookie is soft enough to bite into, but firm enough to hold the ice cream. While I rolled each cookie in nuts, feel free to use any topping you’d like. Sprinkles, toffee chunks, extra chocolate chips — the possibilities are endless. 

Salted Chocolate Chip Ice Cream Sandwiches

For evenly sized cookies, use an ice cream scoop to measure out each one.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup turbinado (raw) sugar
• 1 cup light brown sugar, packed
• 1 tbsp pure vanilla extract
• 2 large eggs, room temperature
• 3 ½ cups all-purpose flour
• ½ tsp fine salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup quality dark chocolate chips
• 1 cup quality milk chocolate chips
• Flaked salt, for topping
• Vanilla or chocolate ice cream, for serving
• Crushed walnuts, for rolling

Preparation

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside until ready to use. 

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add the vanilla extract, followed by the eggs. Scrape down the sides of the bowl after each addition.

Sift in the flour, salt, baking soda and baking powder. Mix until dough comes together, about 2 minutes. Fold in the chocolate chips. 

Using a large ice cream scoop, shape dough into rounds and flatten into a disc. Place six cookies on each prepared baking sheet and sprinkle the tops with flaked salt. Bake for 8-10 minutes, until the edges are golden brown. Transfer to a wire rack and let cool completely.

Before serving, scoop a generous mound of ice cream in the centre of a cookie & top with a second cookie. Squish down to flatten. Roll edges in walnuts if desired. Serve immediately. 

To store cookies, simply place in a freezer-safe container for up to two weeks. 

Yield: Makes 6 servings

Marcella DiLonardo is the author of the cookbook Bake The Seasons and creator of the blog Hey Modest Marce. She is a freelance recipe developer, food photographer and stylist. Follow her latest culinary adventures over on @modestmarce.