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1
On 2 separate plates, spread out the walnuts and the mini chocolate chips.
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2
Scoop about 1/3 cup ice cream and press between 2 cooled cookies.
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3
Roll half of each sandwich in chips and half in walnuts.
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4
Repeat with remaining cookies.
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5
Freeze immediately until firm, about 1 hour, and then serve.
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6
Chocolate Cookies:
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7
1 cup vegetable shortening
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8
1 cup packed light brown sugar
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9
3 tablespoons milk
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10
1 teaspoon vanilla extract
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11
1 egg, lightly beaten
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12
1 1/4 cups all-purpose flour
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13
1 teaspoon salt
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14
1/2 cup cocoa powder
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15
3/4 teaspoon baking soda
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16
Position an oven rack in the center of the oven and preheat oven to 375 degrees F.
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17
In a medium bowl, using a wooden spoon, mix the vegetable shortening and sugar until light and fluffy.
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18
Add the milk and vanilla and mix until smooth.
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19
Beat in the egg until incorporated.
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20
In a separate bowl, whisk together the flour, salt, cocoa, and baking soda until smooth and combined.
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21
Gradually mix the dry ingredients into the wet mixture until fully incorporated.
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22
Do not over mix or the dough will become tough.
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23
Form about 2 tablespoons of dough into 1 1/2-inch balls and place on ungreased cookie sheets about 2 inches apart.
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24
Press down lightly and gently round edges.
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25
Bake for about 12 minutes, rotating the pan halfway through baking.
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26
Remove from oven and let cool completely.
