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Bon Appétit

Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches

By Gabe Soria and Amanda Zug-Moore

4.9

(13)

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Chocolate-Chocolate Chip Cookie and Strawberry Gelato SandwichesTure Lillegraven

Recipe information

  • Yield

    Makes about 12 sandwiches

Ingredients

2 1/4 cups all purpose flour
1/2 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) dark brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups semisweet chocolate chips
Fresh Strawberry Gelato , slightly softened

Preparation

  1. Step 1

    Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness.

    Step 2

    Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze on sheets 15 minutes.

    Step 3

    Spoon 1/3 cup gelato onto flat side of 1 cookie. Top with second cookie, flat side down; press together. Wrap and freeze. Repeat with remaining gelato and cookies. DO AHEAD: Keep frozen up to 2 days.

TagsCookieDessertFrozen DessertChocolateCocoaMake AheadBakingElectric MixerStand MixerSummerBon Appétit
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