Chocolate Cookie Sandwich Recipe

Prepare dry ingredients

In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined. Set aside.

Cream butter and sugars

In a large bowl or stand mixer fitted with a paddle, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add egg and flavor

Add the egg, vanilla extract, and brewed coffee (or hot water) if using. Beat until fully incorporated, scraping down the bowl as needed.

Combine wet and dry

With the mixer on low, gradually add the dry ingredients to the wet mixture and mix just until no streaks of flour remain. Do not overmix.

Fold in chocolate chips (optional)

Fold in the semisweet chocolate chips by hand with a spatula if using.

Chill the dough (recommended)

Cover the dough and chill in the refrigerator for 30–60 minutes. Chilling firms the dough and helps cookies keep shape for sandwiching.

Portion and bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 2-tablespoon portions and place 2 inches apart on the sheet. Gently flatten each ball to about 3/4" thick with your hand or the bottom of a glass.

Bake

Bake for 9–12 minutes, until the edges are set and the centers spring back slightly. Rotate pans halfway through for even baking.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For sandwiches pick cookies that are similar in size.

Soften ice cream

Let the ice cream sit at room temperature for 5–10 minutes until slightly softened but not melted — scoopable for easy spreading.

Form sandwiches

Place one cookie flat-side up. Spoon about 2 tablespoons (or a small scoop) of softened ice cream onto the center, then top with a second cookie flat-side down. Press gently and twist slightly to evenly distribute the ice cream to the cookie edges. Adjust quantity to make firm but not overflowing sandwiches.

Optional finish

If using, brush the top edges with melted chocolate or ganache and let set, or dust lightly with cocoa powder or sift powdered sugar over plates for presentation.

Freeze to set

Place assembled sandwiches on a tray lined with parchment and freeze for at least 30 minutes (up to 2 hours) to firm up before serving. This prevents the ice cream from squeezing out when bitten.

Serve

Serve chilled from the freezer. Let sit 2–3 minutes at room temperature before eating for easier biting, if desired.