Chocolate Brownie Ice Cream Sandwiches

Simmer 2 inches of water in a medium saucepan. Place semisweet chocolate and butter in a medium-sized heatproof bowl and place the bowl over, but not touching, the pot of simmering water. Melt the chocolate and butter together until the mixture is smooth. Remove from heat and allow the mixture to cool slightly.

In a medium-sized bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl, whisk together sugar, espresso powder, eggs and vanilla extract. Add the cooled chocolate mixture to the sugar mixture and whisk until combined. Add the flour mixture to the chocolate mixture, folding until the flour disappears into the chocolate mixture. Stir in the white chocolate chips and toasted almonds. Refrigerate mixture for at least an hour before baking. This helps the mixture set up so the cookies don’t become too flat when baked.

Preheat oven to 325 F. Line 2 cookie sheets with parchment paper and set aside.

Using a cookie scoop or a teaspoon, dollop the batter onto the prepared cookie sheets. Bake for 11 minutes. When done, remove cookies from the oven and let them rest for 5 minutes on the baking sheet before placing them on a cooling rack to finish cooling. Eat cookies by the fist full, or fill completely cooled cookies with your favorite ice cream for ice cream sandwiches. Enjoy!

Cookie recipe adapted from Joy the Baker.