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Total time: 45 minutes plus time to freeze Makes: 10 sandwiches 2 1/4 c. all-purpose flour, sifted 1 tsp. baking soda 1 tsp. salt 2 sticks (1/2 lb.) Henry’s Butter, softened 3/4 c. light brown sugar, packed 3/4 c. sugar 2 tsp. vanilla extract 2 Henry’s Large Eggs 2 c. semisweet chocolate morsels 1 c. milk chocolate (bar), grated (or milk chocolate morsels, chopped) 1/2 gallon Henry’s French Vanilla or Chocolate Chip Ice Cream Preheat oven to 375°F. Sift together flour, baking soda and salt. Set aside. In a separate bowl, cream together butter and both sugars until smooth. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture, in three additions, mixing well. Fold in chocolate morsels. Using a quarter-cup measuring cup, portion out cookies onto ungreased cookie sheets. Leave ample room for cookies to spread while baking. Bake for 12 to 15 minutes, until golden brown. Let stand a minute or two before removing from pan to wire racks. Allow to cool completely. Place about a half-cup of ice cream on one cookie. Top with another cookie. Add more or less ice cream to taste. Roll the outside of the ice cream sandwich in chopped milk chocolate. Wrap in plastic wrap and freeze for at least two hours before eating. |
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