Choc chip ice cream cookie sandwiches

Pre-heat the oven to 180*C.

Grease and line 2 large baking trays.

Beat the butter and sugar with an electric beater until light and thick, add the egg and vanilla and beat until combined.

Sift the dry ingredients.

Add the dry ingredients as well as the chocolate chips and fold together until you have a thick cookie dough.

Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles and place on the baking sheets at least 5 centimetres apart as they will spread as they bake.

Bake in the oven for 8-9 minutes – they should still be slightly gooey in the middle when you take them out of the oven.

Allow to cool slightly before taking off the baking paper and transferring to a wire wrack to cool completely.

To assemble:

Make the cookie sandwiches by spooning and then spreading generous amounts of ice cream onto half of the cookie.

Seal them using the remaining half of the cookies.

Serve immediately or store in an airtight container in the freezer until needed.

Tips:

If your dough is too sticky and you are having trouble rolling it into balls, simply pop it into the fridge for 15 minutes, this will stiffen the dough and make it more manageable.

Cookie dough freezes incredibly well so why not make extra or make it in advance, roll into a cylinder and seal tightly with cling wrap and place in an airtight container or bag. It will keep in the freezer for 6-8 weeks.

Variation: You could use 75 grams of white chocolate and 75 grams of dark chocolate for double chocolate indulgence.

Reprinted with permission of Sasko.

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