Sweet way to beat the heat

Looking for a self-contained dessert to eat out by the pool but tired of popsicles? Check out our story on ice cream sandwiches today in LENS, then try this recipe.

Cocoa Cookies

Adapted from “Cookies & Cream,” by Tessa Arias. The dough is somewhat sticky; we found it easier to handle after chilling it for 30 minutes.


• 1 cup plus 2 tablespoons flour

• 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder

• 3/4 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

• 3/4 cup sugar

• 2 large eggs

• 1/2 teaspoon vanilla


Heat oven to 375 degrees. In a medium bowl, sift together flour, cocoa, baking soda and salt. In a separate bowl, beat butter and sugar with an electric mixer at medium-high speed until smooth and well combined, one to two minutes. Beat in eggs and vanilla. On low speed, gradually add flour mixture; beat until combined. Refrigerate, 30 minutes.

Drop 2 tablespoon-size balls of dough onto parchment-paper lined baking sheets. Slightly flatten each. Bake nine to 10 minutes, rotating sheets halfway through baking. Cool on baking sheets five minutes; transfer to wire racks. Cool completely. Freeze cookies until firm, at least one hour.

To assemble, top of one cookie with a scoop of slightly softened ice cream. Top with another cookie. Gently press down to form a sandwich. Wrap the sandwich in parchment or wax paper; freeze immediately. Repeat with remaining cookies. Freeze at least one hour before serving.

Makes about 18 cookies, enough for nine sandwiches.

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