For those whose love of chocolate knows no bounds. Dark chocolate cookies flank each side of a scoop of rich and creamy Tillamook Chocolate Ice Cream. Careful you don’t bite your fingers.
“Chocolate. Ice. Cream. Sandwich. What else do I need to say?” – Hosea Rosenberg of Blackbelly Catering
4 tablespoons (2 oz) Tillamook Unsalted Butter
1 cup sugar
1 tablespoon vanilla extract
2 cups flour
½ cup cocoa
½ teaspoon salt
1 tablespoon baking soda
½ cup buttermilk
½ cup HOT water (150-180°, not boiling)
8 oz cocoa nibs
1 carton Tillamook Chocolate Ice Cream
Preheat oven to 350°F.
In a mixing bowl fitted with a paddle attachment and starting on low speed, cream butter and sugar until light and fluffy. Gradually increase speed of mixer as the butter and sugar soften and become fluffier. Using a rubber spatula, scrape down the sides and bottom of the mixing bowl 2-3 times during this process.
On medium speed, add the eggs and extract. Continue to mix on medium speed for another 30 seconds or so. Stop the mixer and scrape down the bowl once again. Turn mixer onto medium high and mix until incorporated - about 1 minute. Stop mixer and scrape down bowl.
On low speed add ALL of the dry ingredients (flour, cocoa, salt, and baking soda) and mix until thoroughly combined. Scrape down sides and bottom of bowl. On low speed add buttermilk. Scrape bowl.
On low speed add HOT water (Adding the hot water to this, along with the addition of buttermilk (acid) will really kick start the baking soda. Once you add the hot water, you must have all of your equipment ready to go – parchment lined cookie tray, scooper, etc. The mixture should be loose, NOT thick. If it is thick quickly fold in more buttermilk to thin out.) Fold in cocoa nibs.
Using small ice cream scoop, portion dough onto parchment lined sheet tray and bake at 350°F for 5 minutes, then turn tray and continue baking until set. Total baking time is usually 10-12 minutes depending on the size of scoop used to portion.
Cool cookies for 15 minutes, then place in freezer-safe bag. Freeze until hard, about one hour. Once frozen, place one scoop of ice cream between two cookies to make sandwich.