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1
Preheat the oven to 375F.
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2
Lightly coat a baking sheet with cooking spray or butter, or line it with parchment paper or a silicone liner.
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3
TO MAKE THE COOKIES: Using an electric mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla together on medium high speed until fluffy, about 2 minutes.
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4
Add the eggs and beat for another minute.
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5
In a bowl, stir together the flour, cocoa, salt, and baking soda until combined.
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6
Pour the dry ingredients into the butter mixture and beat on low speed until just incorporated.
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7
Cover the dough with plastic wrap and refrigerate for 15 to 30 minutes for easier scooping.
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8
Using a 1-inch scoop (for 3-inch cookies) or a 2-inch scoop (for 5-inch cookies), drop mounds of dough about 2 inches apart (the cookies will spread) on the prepared baking sheet.
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9
Bake until there is no visible raw dough on top, 7 to 9 minutes (dont over bake).
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10
Remove from the oven and cool on the baking sheet for a couple of minutes.
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11
With a spatula, transfer them to wire racks to cool completely.
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12
TO ASSEMBLE THE ICE CREAM SANDWICHES: Place the cookies on a work surface, flat side up.
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Using a 2-inch scoop, drop a rounded scoop of ice cream on half of the cookies.
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Top with the remaining cookies, flat side down, pressing lightly and stopping just before the ice cream begins to ooze out the sides.
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15
Store 2 per bag in waxed paper sandwich bags, fold to close, and freeze until ready to eat.
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16
Im a purist when it comes to ice cream sandwiches: I like them black and white, just like my favorite cows.
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Nonetheless, other fillings from mint chocolate chip to butter pecan are fantastic, too.
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And feel free to experiment with mix-ins: into soft ice cream stir ingredients like toffee bits, toasted nuts, mini M&Mswhatever your imagination dictates.
