These resemble the classic ice cream sandwich cookies but taste much better, and are far fudgier, than those soggy dark rectangles you’ll soon forget about.

　　

Ingredients

makes 16 cookies, for 8 ice cream sandwiches

　　1/2 cup (115 g) unsalted butter, at room temperature

　　1 cup (200 g) sugar

　　1 large egg, at room temperature

　　1 teaspoon vanilla extract

　　6 tablespoons (50 g) unsweetened Dutch-process cocoa powder

　　1 1/2 cups (210 g) flour

　　1 teaspoon baking powder

　　1/8 teaspoon salt

　　

Step 1

Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.

　　

Step 2

Beat together the butter and sugar in the bowl of an electric stand mixer, or by hand, until smooth. Beat in the egg and vanilla.

　　

Step 3

In a separate bowl, whisk together the cocoa, flour, baking powder, and salt. Stir the dry ingredients gradually into the creamed butter mixture until completely incorporated and there are no streaks of butter.

　　

Step 4

Form the dough into sixteen 1 1/2-inch (4-cm) rounds. On the baking sheets, flatten the rounds so they’re 3 inches (8 cm) across, spacing them evenly. You can get 8 on a normal 11 by 17-inch (28 by 43-cm) baking sheet, with 3 going lengthwise down the sides and 2 in the center in between.

　　

Step 5

Bake for 20 minutes, rotating the baking sheets midway during baking, then remove from the oven.

　　

Step 6

Once cool, sandwich ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and store in the freezer.

　　The Perfect Scoop