Chocolate Chip and Ice Cream Cookie Sandwiches
Every morsel is a journey back to simpler food.
25 - 30 mins | Set Time: 30 - 60 mins 
Makes 30 Cookies, 15 Sandwiches 
INGREDIENTS
Metric
Imperial
- 125 g butter (at room temp)
- 150 g sugar
- 1 egg
- 1 tsp vanilla
- 150 g SASKO CAKE WHEAT FLOUR
- Pinch of salt
- 1/2 tsp bicarbonate of soda
- 150 g /1 cup chocolate chips/chopped dark chocolate
- 1 l vanilla ice cream
- 4.4 oz butter (at room temp)
- 5.29 oz sugar
- 1 egg
- 1 tsp vanilla
- 5.29 oz SASKO CAKE WHEAT FLOUR
- Pinch of salt
- 1/2 tsp bicarbonate of soda
- 8 oz chocolate chips/chopped dark chocolate
- 0.22 gallons Vanilla ice cream
METHOD
- Pre-heat the oven to 180*C
- Grease and line 2 large baking trays
- Beat the butter and sugar with an electric beater until light and thick, add the egg and vanilla and beat until combined
- Sift the dry ingredients
- Add the dry ingredients as well as the chocolate chips and fold together until you have a thick cookie dough
- Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles
- Place on the baking sheets at least 5 centimetres apart as they will spread as they bake
- 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
- Allow to cool slightly before taking off the baking paper
- Transferring to a wire rack to cool completely
- Make the cookie sandwiches by spooning and then spreading generous amounts of ice cream onto half of the cookies
- Seal using the remaining half of the cookies
- Immediately store in an airtight container in the freezer until needed
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