Double Chocolate Ice Cream Sandwiches
1 C. shortening
1 C. white sugar
1/2 C. (packed) light brown sugar
1 t. vanilla extract
1 3/4 C. all-purpose flour
1/2 C. unsweetened cocoa powder
1 t. baking soda
1 t. salt
1 C. semisweet chocolate mini chips
Chocolate ice cream, softened
Preheat the oven to 350°F.
In a large bowl, beat shortening, granulated sugar, brown sugar,
eggs and vanilla until creamy. In another bowl, whisk together the
flour, cocoa, baking soda and salt; add to the egg mixture. Stir in
the chocolate chips. (If the dough is too soft to handle, stir in 2
tablespoons more flour.)
Drop by heaping tablespoons onto ungreased cookie sheets. Using the
palm of your hand or the bottom of a glass, flatten each one into a
3-inch circle about 1/4-inch thick. Bake 8-10 minutes, or until
almost set. Cool 1 minute on cookie sheets, then remove cookies to a
wire rack and cool completely.
Place a small scoop of slightly softened ice cream on the flat side
of one cookie; spread evenly. Top with a second cookie, pressing
lightly together. Wrap in plastic wrap; immediately place in
freezer. Freeze until firm.
Makes about 15 ice cream sandwiches.