Chocolate-chocolate Chip Cookie and Strawberry Gelato Sandwiches

prep time:: 0 min

Serving size: 0

ingredients

2 1/4 C all purpose flour
1/2 C natural unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 C (2 sticks) unsalted butter -- room temperature
1 C dark brown sugar -- packed
1/2 C sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
2 C semisweet chocolate chips
Fresh Strawberry Gelato -- slightly softened

directions

Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips.

Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness.

Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze on sheets 15 minutes.

Spoon 1/3 cup gelato onto flat side of 1 cookie. Top with second cookie, flat side down; press together. Wrap and freeze. Repeat with remaining gelato and cookies. DO AHEAD: Keep frozen up to 2 days.

Source: Bon Appétit