Double Chocolate Ice Cream Sandwiches Recipe

Ingredients
<br>- 1 cup shortening
<br>- 1 cup white sugar
<br>- 1/2 cup packed light brown sugar
<br>- 2 eggs
<br>- 1 teaspoon vanilla extract
<br>- 1 3/4 cups all-purpose flour
<br>- 1/2 cup HERSHEY®'S Cocoa Powder
<br>- 1 teaspoon baking soda
<br>- 1 teaspoon salt
<br>- 1 cup HERSHEY®'S MINI CHIPS™ Semisweet Chocolate
<br>- 15 scoops chocolate ice cream, softened
<br><p></p>Directions
<br>step 1: Heat oven to 350 degrees F.
<br>step 2: Beat shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl until creamy. Stir together flour, cocoa, baking soda and salt; add to egg mixture.  Stir in chocolate chips.  Drop by heaping tablespoons onto ungreased cookie sheet.  Flatten each with palm of hand or bottom of glass into a 3-inch circle about 1/4-inch thick.  (Add 2 tablespoons flour if dough is too soft to handle.)
<br>step 3: Bake 8 to 10 minutes or until almost set.  Cool 1 minute; remove from cookie sheet to wire rack.  Cool completely.
<br>step 4: Place scoop of slightly softened ice cream on flat side of one cookie; spread evenly.  Top with second cookie, pressing lightly.  Wrap in foil; immediately place in freezer.  Freeze until firm.
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Ingredients
- 1 cup shortening
- 1 cup white sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup HERSHEY®'S Cocoa Powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup HERSHEY®'S MINI CHIPS™ Semisweet Chocolate
- 15 scoops chocolate ice cream, softened

Directions
step 1: Heat oven to 350 degrees F.
step 2: Beat shortening, granulated sugar, brown sugar, eggs and vanilla in large bowl until creamy. Stir together flour, cocoa, baking soda and salt; add to egg mixture. Stir in chocolate chips. Drop by heaping tablespoons onto ungreased cookie sheet. Flatten each with palm of hand or bottom of glass into a 3-inch circle about 1/4-inch thick. (Add 2 tablespoons flour if dough is too soft to handle.)
step 3: Bake 8 to 10 minutes or until almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
step 4: Place scoop of slightly softened ice cream on flat side of one cookie; spread evenly. Top with second cookie, pressing lightly. Wrap in foil; immediately place in freezer. Freeze until firm.

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