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1
Preheat oven to 375F.
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2
Beat margarine, sugar, egg and vanilla until well blended.
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3
In a separate bowl mix dry ingredients, including chocolate.
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4
Add dry ingredients alternately with milk to sugar mixture, beating until well combined.
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5
Cover the cookie mixture with foil and put in the freezer for 10 minutes to chill, or can be refrigerated for a minimum of 1 hour.
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6
Prepare round cookie shapes using 1 heaping T of mixture.
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7
The dough tends to be sticky so its easier to work with if one dips the T of the mixture into flour before forming into a round shape.
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8
Or alternately, flour one's hands before forming the required shape.
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9
Flatten each cookie into a 6-7cm circle.
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10
Bake for 8-10 minutes until almost set.
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11
The cookies should be soft inside and out.
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12
Let cookies cool completely on a wire rack.
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13
The cookies can be frozen at this point and filled later if desired.
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14
Place a scoop of ice cream on flat side of 1 cookie, cover with second cookie and press lightly together.
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15
Repeat with remaining cookies.
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16
Freeze until firm in a tightly sealed plastic container.
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17
I often add my favourite ice cream which is a homemade vanilla/chocolate swirl with grated chocolate.
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18
YUM!
