Brookie Ice Cream Sandwiches
Instructions
For Chocolate Chip Cookie Dough:
In a medium bowl, whisk together both flours, baking soda, and salt. Set aside.
In a stand mixer with the paddle attachment, cream together butter and both sugars until light and fluffy (about 3 minutes).
Add the egg and vanilla, mixing until combined.
Gradually add the dry ingredients to the butter mixture in two additions. Mix until just combined, leaving a few streaks of flour.
Fold in the chocolate chips with a wooden spoon or spatula.
Cover and refrigerate the dough for at least 3 hours or overnight.
For Brownie Cookie Dough:
Melt the butter and both chocolates in a medium bowl over a double boiler until smooth, stirring frequently. Set aside to cool slightly.
In another bowl, whisk together the flour, baking soda, and salt.
In a stand mixer, combine the egg, egg yolk, and vanilla. Mix in the sugars on low speed until thickened.
Add the melted chocolate mixture to the egg and sugar mixture, blending on low speed until smooth.
Gradually add the dry ingredients, mixing until barely combined. Stir in the chocolate chips by hand.
Cover and refrigerate for 3 hours or overnight. Let the dough sit out for 15-20 minutes before baking.
Assembly:
Preheat oven to 350Β°F (177Β°C). Line two baking sheets with parchment paper.
Portion out equal-sized balls of chocolate chip and brownie cookie dough using a cookie scoop or tablespoon.
Press one ball of each dough together, smoothing the edges with your hands.
Place dough balls on the prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly underbaked.
Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Making the Sandwiches:
