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Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches

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Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches

Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches

amanda

Equipment

  • Electric Mixer

  • Stand Mixer with Prep Mode

  • Gelato Machine

  • Piping Bags

  • Cooling Rack

  • Silicone Baking Mat

  • Digital Kitchen Scale

  • High-Speed Blender

  • Spice Grinder

  • Food Processor with Dough Blades

Ingredients

  • 2 1/4 cups all purpose flour

  • 1/2 cup natural unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1 cup (packed) dark brown sugar

  • 1/2 cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract

  • 2 cups semisweet chocolate chips

  • Fresh Strawberry Gelato , slightly softened

Instructions

1

Instruction 1

Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness.
2

Instruction 2

Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze on sheets 15 minutes.
3

Instruction 3

Spoon 1/3 cup gelato onto flat side of 1 cookie. Top with second cookie, flat side down; press together. Wrap and freeze. Repeat with remaining gelato and cookies. DO AHEAD: Keep frozen up to 2 days.
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