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ENGLISH
9
ROLL-OUT CHOCOLATE COOKIES
2 Cups All-•
Purpose,
Unbleached Flour
1 Cup •
Unsweetened
Cocoa Powder
1 Tsp. Baking •
Powder
¼ Tsp. Baking Soda•
½ Tsp. Salt•
1 Cup Unsalted •
Butter, at Room
Temperature
1 Cup Packed •
Brown Sugar
1 Cup Granulated •
Sugar
3 Large Eggs•
2½ Tsps. Vanilla •
Extract
Preheat the ICE CREAM SANDWICH
MAKER as directed.
In a large bowl, beat the butter using an electric
mixer on medium speed until creamy.
Gradually add in sugars and beat
until light, about 5 minutes.
Beat in the eggs and vanilla until well combined.
Beat in half of the flour mixture, then stir in the
remaining flour mixture until well blended.
Place dough on a surface dusted with flour.
Roll dough out and use cookie
molds to cut cookie shapes.
Carefully place the circular and rectangular pieces
of dough onto the Nonstick Cooking Surface.
Close the Lid and cook for about 2-3 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cookie with plastic fork or spatula.
Place on plate and and allow to cool.
Fasten the bottom of Ice Cream Sandwich molds
and place one cookie at the bottom of each mold.
Scoop your favorite flavor of ice cream and
place on top of cookie in the mold.
Place the second cookie on top of the ice cream.
Carefully press down on cookie with top of the mold
to make an even layer of ice cream in sandwich.
Allow sandwiches to set in freezer
for at least 30-45 min.
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