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1
In a double boiler or a heat proof bowl set over a saucepan of simmering water, stirring a few times, melt the chocolate and butter just until smooth., remove from heat, set aside.
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2
In a large bowl beat eggs, salt and sugar until thick and pale, about 3 to 5 minutes.Beat in vanilla extract and salt.
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3
Fold in melted chocolate/butter mixture..
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4
Fold in flour and baking powder, then the chocolate chips.
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5
Cover dough and refrigerate until cold, about 2 hours.
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6
Preheat oven to 350.
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7
Line baking sheets with parchment paper.
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8
Working in batches, scoop 2 tablespoon mounds of dough and place two inches apart on baking sheet, bake about 10 minutes until cookies are dry around edges and cracked on top.
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9
Cool on cookie sheet 10 minutes before moving to a baking rack to cool completely before making ice cream sandwiches.
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10
To make ice cream sandwiches, put some vanilla ice cream on bottom of one cookie, top with another cookie and press lightly to make a sandwich.
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11
Roll edges in toasted coconut for half of sandwiches and sprinkles for the other half.
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12
Other options for rolling edges are chopped nuts, mini m&m's, or mini chocolate chips.
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13
They can be left plain as well!
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14
Wrap each finished ice cream in plastic wrap, keep frozen.
