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Ingredientes
- 1 quart vanilla ice cream
- 1 3/4 c. flour
- 1 1/4 c. cocoa pwdr
- 2 tsp baking soda
- 1/4 tsp kosher salt
- 1 1/4 c. unsalted butter room temperature
- 1 1/4 c. granulated sugar
- 3/4 c. dark brown sugar
- 2 lrg Large eggs
- 1/4 tsp vanilla extract
- 12 ounce bittersweet chocolate coarsely minced
- 1/2 c. dry sour cherries - (packed)
Direcciones
- Heat oven to 350 degrees. In a medium bowl, combine the flour, cocoa, baking soda, and salt with a whisk; set aside.
- With an electric mixer, cream the butter and sugars till well combined; add in the Large eggs and vanilla extract, and mix till well combined. Add in the dry ingredients, 1/2 c. at a time, and mix till just incorporated. Don't overmix. Mix in the chocolate and cherries with a wooden spoon.
- With a small ice cream scoop, place 1/4 c. balls of dough on a baking sheet lined with a baking mat or possibly parchment paper. Arrange dough in rows of two lightly pressed balls to allow for spreading. Bake 8 to 10 min, till puffed and cracked. Allow to cold on a baking sheet for 5 min before transferring to a wire cooling rack. (
- Makes about 2 dozen 4 inch cookies)
- Place a scoop of ice cream on a cookie, and top with a second cookie; serve immediately. Wrap ice-cream sandwiches in waxed paper and freeze if assembling in advance.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 12 servings | |
| Calories 715 | |
| Calories from Fat 354 | 50% |
| Total Fat 40.85g | 51% |
| Saturated Fat 25.18g | 101% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 443mg | 18% |
| Potassium 563mg | 16% |
| Total Carbs 88.5g | 24% |
| Dietary Fiber 6.5g | 22% |
| Sugars 60.54g | 40% |
| Protein 10.03g | 16% |
