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Ingredients
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Ice Cream Base
Dark Chocolate Shortbread Cookies
Method
Ice Cream Base
- 1
Prepare the Chocolate Base
In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved, stirring occasionally.
- 2
Add Chocolate and Egg Yolks
Remove the saucepan from the heat and add the finely chopped dark chocolate. Stir until melted and smooth. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm chocolate mixture to the egg yolks to temper them, then slowly whisk the egg yolk mixture back into the saucepan.
- 3
Cook the Mixture
Return the saucepan to low heat and cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- 4
Chill
Remove from heat, stir in the vanilla extract, and let the mixture cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.
Dark Chocolate Shortbread Cookies
- 5
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 6
Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt.
- 7
- 8
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, mixing until just combined. If using, fold in the chocolate chips.
- 9
Shape the Cookies
Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
- 10
Bake
Bake in the preheated oven for 12-15 minutes or until the edges are firm. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.