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- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 4 h 45 m
- Serves
- 15
Ingredients
- 1 ¼ cups
- all-purpose flour
- 300 mL
- ½ cup
- Compliments cocoa powder
- 120 mL
- 1 ½ tsp
- cornstarch
- 7.5 mL
- ¾ tsp
- baking soda
- 3.75 mL
- ½ tsp
- fine sea salt
- 2.5 mL
- ¾ cup
- unsalted butter, at room temperature
- 180 mL
- 1 cup
- dark brown sugar, lightly packed
- 240 mL
- 1 tbsp
- honey
- 15 mL
- 1
- large egg
- ½ tsp
- vanilla extract
- 2.5 mL
- 1 pkg
- Panache Mistletoe Wish Ice Cream
Directions
Step 1
Position oven racks in the top and bottom third positions. Preheat oven to 180°C (350°F). Line 2 baking sheets with parchment.
Step 2
Sift flour with cocoa powder, cornstarch, baking soda and salt in a medium bowl. Set aside.
Step 3
Using a stand mixer fitted with the paddle, beat butter with sugar and honey on medium speed until light and fluffy, 2 mins. Scrape down sides of the bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until a dough comes together.
Step 4
Using a small cookie scoop that’s 1-tbsp (15 mL) in size, scoop flush portions of the dough on prepared sheets, 2 in. (5-cm) apart.
Step 5
Bake on the top and bottom third racks, switching sheets halfway through, until edges are beginning to set, 12 to 14 mins. Let cool on baking sheets, 5 mins. Transfer to a rack and cool completely, 20 mins. Repeat with remaining dough.
Step 6
Line an additional baking sheet with parchment and set in the freezer. Working with 3 or 4 cookies at a time, turn cookies over and top with a scoop of ice cream that’s ¼ cup (60 mL) in size. Sandwich each with an additional cookie, gently pressing centres with the palm of your hand, until ice cream evenly fills to the edges. Immediately freeze on prepared baking sheet. Repeat with remaining cookies and ice cream. Freeze until ice cream has set, 3 hrs. Serve immediately or freeze in an airtight container for up to 2 weeks.
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