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1
Preheat oven to 350F.
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2
In a mixing bowl fitted with a paddle attachment and starting on low speed, cream butter and sugar until light and fluffy.
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3
Gradually increase speed of mixer as the butter and sugar soften and become fluffier.
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4
Using a rubber spatula, scrape down the sides and bottom of the mixing bowl 2-3 times during this process.
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5
On medium speed, add the eggs and extract.
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6
Continue to mix on medium speed for another 30 seconds or so.
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7
Stop the mixer and scrape down the bowl once again.
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8
Turn mixer onto medium high and mix until incorporated - about 1 minute.
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9
Stop mixer and scrape down bowl.
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10
On low speed add ALL of the dry ingredients (flour, cocoa, salt, and baking soda) and mix until thoroughly combined.
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11
Scrape down sides and bottom of bowl.
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12
On low speed add buttermilk.
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13
Scrape bowl.
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14
On low speed add HOT water (Adding the hot water to this, along with the addition of buttermilk (acid) will really kick start the baking soda.
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15
Once you add the hot water, you must have all of your equipment ready to go parchment lined cookie tray, scooper, etc.
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16
The mixture should be loose, NOT thick.
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17
If it is thick quickly fold in more buttermilk to thin out.)
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18
Fold in cocoa nibs.
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19
Using small ice cream scoop, portion dough onto parchment lined sheet tray and bake at 350F for 5 minutes, then turn tray and continue baking until set.
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20
Total baking time is usually 10-12 minutes depending on the size of scoop used to portion.
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21
Cool cookies for 15 minutes, then place in freezer-safe bag.
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22
Freeze until hard, about one hour.
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23
Once frozen, place one scoop of ice cream between two cookies to make sandwich.
