Chocolate Sea Salt Cookie & Dulce De Leche Ice Cream Sandwiches

Chocolate Sea Salt Cookie & Dulce De Leche Ice Cream Sandwiches requires approximately 45 minutes from start to finish. For $1.25 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This dessert has 720 calories, 9g of protein, and 36g of fat per serving. This recipe serves 4. It is perfect for Summer. This recipe from The Novice Chef Blog requires baking soda, unsalted butter, flour, and kosher salt. This recipe is liked by 3641 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is good. If you like this recipe, you might also like recipes such as Brown Butter Sea Salt Chocolate Chip Cookies Stuffed with Nutellan and Dulce de Leche, Gingersnap Dulce de Leche Ice-Cream Sandwiches, and Light(er) No-Bake Cookies with Dulce de Leche, Sea Salt & Oatmeal.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees F.Line a baking sheet with parchment paper, set aside. In a microwave-safe bowl, combine the chocolate and butter. Microwave in 20 second increments until chocolate and butter are melted, and stir to combine. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture.Roll 2 (heaping) tablespoons worth of dough between hands to create dough balls that are 2 1/2 inches in diameter. Place cookie dough balls two inches apart on baking sheet. Sprinkle tops of cookies with large-flake sea salt.Bake cookies for 13-15 minutes, or until tops are crackled and cookies have spread out a bit. Allow to cool on cookie sheet for 5 minutes before moving to a wire rack to cool completely. Once cooled, place a heaping amount of Dulce De Leche Ice Cream in the center of one cookie. Using a spatula (or back of a spoon) flatten the ice cream to reach the edges. Place another cookie on top. Once all cookies are assembled, place in freezer for an hour to firm up. At this point, either eat them, or wrap them individually with saran wrap and then place in an airtight container. They will keep in the freezer up to 1 month.

 

Step by step:

1. Preheat oven to 325 degrees F.Line a baking sheet with parchment paper, set aside. In a microwave-safe bowl, combine the chocolate and butter. Microwave in 20 second increments until chocolate and butter are melted, and stir to combine.

2. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment.

3. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture.

4. Roll 2 (heaping) tablespoons worth of dough between hands to create dough balls that are 2 1/2 inches in diameter.

5. Place cookie dough balls two inches apart on baking sheet. Sprinkle tops of cookies with large-flake sea salt.

6. Bake cookies for 13-15 minutes, or until tops are crackled and cookies have spread out a bit. Allow to cool on cookie sheet for 5 minutes before moving to a wire rack to cool completely. Once cooled, place a heaping amount of Dulce De Leche Ice Cream in the center of one cookie. Using a spatula (or back of a spoon) flatten the ice cream to reach the edges.

7. Place another cookie on top. Once all cookies are assembled, place in freezer for an hour to firm up. At this point, either eat them, or wrap them individually with saran wrap and then place in an airtight container. They will keep in the freezer up to 1 month.

Nutrition Information:

covered percent of daily need