I highly recommend eating these shortly after the cookies have cooled. The chocolate and toffee are still soft and the ice cream is melty and messy. But frozen is good too.
Servings: 12
Author: Garnish and Glaze
Ingredients
For the Cookies:
1 1/2sticks butter, melted
2 1/4cupsall purpose flour
1/2teaspoonbaking soda
1/4teaspoonsalt
1cuplight brown sugar
1/2cupwhite sugar
1egg + 1 yolk
1teaspoonvanilla extract
1cupchocolate, coarsely chopped
1/3cuptoffee bits
1/2teaspoonKosher salt
For the Ice Cream Sandwiches:
24cookies, recipe above
1/2gallonvanilla ice cream
Chocolate, chopped
Toffee bits
1/2gallonvanilla ice cream
Instructions
Preheat oven to 325 degrees F.
Microwave butter for 30-40 seconds until almost all the way melted. Stir it around to get it to melt completely.
In a mixing bowl, combine flour, soda, and 1/4 teaspoon salt. Set aside.
In a standing mixer using the paddle attachment(or large mixing bowl), mix the melted butter and sugars at a medium speed until combined and then beat in the eggs and vanilla. While beating on low, add the flour mixture a little at a time and mix until just combined.
Mix in the chocolate and toffee by hand with a wooden spoon or a spatula.
Scoop with a 1 1/2 tablespoon cookie scoop or roll into a 1 1/2 inch ball. Break the ball in two and then lightly press the two rounded edges together so that the rough edges are now on the outside. Place the dough on the baking sheet so a rough edge is facing up (it will kind of look like an hour glass). You should be able to put 8 cookies on a standard size baking sheet (cookies should be 2 inches apart).
Bake on the middle rack for 10-14 minutes (you want to take them out when they still look a little doughy so that they aren't too hard when frozen). Sprinkle with salt immediately after removing from oven. Let the cookies sit on the baking sheet for 10 minutes before removing them onto a cooling rack (they will look slightly puffed when you pull them out of the oven but then they sink a little while sitting and create the beautiful crackly look).
To assemble into ice cream sandwiches*, let the ice cream sit on the counter for 5-10 minutes to soften (depends on how hard the ice cream is to begin with). Prepare your work station by putting the chocolate and toffee in bowls and laying 12 cookies upside down with the rest nearby.
Scoop desired amount of ice cream onto the bottom of the cookies and then place another cookie on top to create a sandwich. Gently press down on the top cookies until the ice cream spreads out to the edge of the cookie. Roll the edges of the ice cream sandwich in chocolate or toffee bits if desired (you may need to sprinkle or press the pieces in). Eat or freeze immediately (I placed them on a cookie sheet and then once frozen solid put them in a ziploc bag).
Notes
*If you aren't eating the sandwiches fresh, it helps to freeze the cookies first before assembling the sandwiches.