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INGREDIENTS

Metric
Imperial
  • 125g Butter (at room temp)
  • 150g Sugar
  • 1 Egg
  • 1tsp Vanilla
  • 150g SASKO Cake Wheat Flour
  • Pinch of salt
  • ½tsp Bicarbonate of soda
  • 150g/1 cup Chocolate chips/chopped dark chocolate
  • 1l Vanilla ice cream
  • 4.4 oz Butter (at room temp)
  • 5.29 oz Sugar
  • 1 Egg
  • 1tsp Vanilla
  • 5.29 oz SASKO Cake Wheat Flour
  • Pinch of salt
  • ½tsp Bicarbonate of soda
  • 8 oz Chocolate chips/chopped dark chocolate
  • 0.22 gallons Vanilla ice cream

METHOD

  1. Pre-heat the oven to 180*C
  2. Grease and line 2 large baking trays
  3. Beat the butter and sugar with an electric beater until light and thick, add the egg and vanilla and beat until combined
  4. Sift the dry ingredients
  5. Add the dry ingredients as well as the chocolate chips and fold together until you have a thick cookie dough
  6. Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles
  7. Place on the baking sheets at least 5 centimetres apart as they will spread as they bake
  8. Bake in the oven for 8-9 minutes – they should still be slightly gooey in the middle when you take them out of the oven
  9. Allow to cool slightly before taking off the baking paper
  10. Transferring to a wire rack to cool completely
To assemble:
  1. Make the cookie sandwiches by spooning and then spreading generous amounts of ice cream onto half of the cookies
  2. Seal using the remaining half of the cookies
  3. Immediately store in an airtight container in the freezer until needed

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