During the hot summer days there is nothing like treating yourself to ice cream. Growing up, one of my favorite seasonal treats was an ice cream sandwich that was usually obtained by waiting for the ice cream truck to drive by our house. I was feeling a bit nostalgic and decided to make my own super soft chocolate cookies and filled them with gelato, Talenti, to be exact. Having made a different variety of ice cream sandwiches before, the key learning is to bake the cookies just until they are set, so that once they are cooled they are chewy and can be easily enjoyed with ice cream. Topping the cookies with Maldon sea salt flakes is the perfect way to take a childhood treat and elevate it to something 'grown-ups' will like.
Chocolate Cookies with Sea Salt Flakes
2 1/4 cup flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tarter
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
3/4 cup light brown sugar
1 tablespoon vanilla extract
Sea salt flakes, for garnish
Ice cream/gelato flavors of your choice
To assemble ice cream sandwiches: Place a scoop of ice cream on one cookie, top with another cookie. If you would like to assemble before eating, ice cream sandwiches can be stored in the freezer for up to three days. Enjoy!
Recipe adapted from Martha Stewart's Mexican Hot Chocolate Cookies