Mocha Ice Cream Sandwiches

Position rack in center of oven and preheat to 350°F.

Stir chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.

Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended.

Combine flour, cocoa powder, baking powder, and salt into medium bowl. Fold dry ingredients into egg mixture, then chocolate chips.

Drop chocolate cookie batter by 1/4 cupfuls onto greased baking sheets, spacing 2 inches apart.

Bake cookies, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

To create the sandwich

Remove ice cream from freezer. Let sit for a few minutes to soften.

Remove frozen cookies from freezer. Put about 3/4 cup ice cream between two cookies. Roll edges in mini chips to coat ice cream with chips.

Return to freezer until you’re ready to serve. Enjoy!

*Note: you can also use peppermint ice cream and coat edges with crushed peppermint candy. Or use strawberry ice cream and coat edges in strawberry slices. Be creative!