Ice cream sandwiches with homemade chocolate chip cookies

Ingredients:

• 110 g unsalted butter, room temperature
• 1/4 cup cooking fat
• 1 and 3/4 cups brown sugar
• 2 tbsp. granulated sugar
• 3/4 cup unsweetened cocoa powder
• 3/4 tsp baking powder
• 2 tsp vanilla extract
• 1 teaspoon of salt
• 3 cups premium flour + extra for work
• Ice cream and other fillings (see preparation)

Preparation:

1. In a large bowl, combine the butter, shortening, brown sugar, and white sugar and beat with a mixer on medium-high speed until fluffy, about 3 minutes. Add the cocoa powder, baking powder, vanilla, and salt and beat until smooth. Reduce mixer speed to low and add 1.5 cups flour and 3 tablespoons water. Then add the remaining 1.5 cups flour and 3 tablespoons water and beat until the dough is smooth. Add an additional 2-3 tablespoons water if the dough seems dry.
2. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Divide the dough in half. On a lightly floured surface, form each piece into a flat square, then roll out to a thickness of 0.5 cm. Use a small knife to cut into 5-8 cm squares, or use a square cookie cutter. Transfer the cookies to the prepared baking sheets. Poke a few holes in each with a wooden skewer (to resemble classic ice cream cookies), then freeze the baking sheets for about 10 minutes.
3. Bake the cookies until set, about 10 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Sandwich the ice cream with the fillings between two cookies; freeze the sandwiches for at least 45 minutes and serve. To store, wrap ice cream sandwiches individually in plastic wrap and freeze for up to 2 days..
   
   

   Sandwich filling options

   
   
   • raspberry ice cream, fresh raspberries and caramel sauce;
     
   • mint chocolate chip ice cream and marshmallow fluff;
     
   • chocolate ice cream, dulce de leche and caramel sauce;
     
   • Vanilla ice cream, caramel sauce and cherry jam.