Double Chocolate Cookie Ice cream Sandwich- is that a mouthful??

Skinny people make it a habit to talk about their strict diet and exercise regimens just as you dig into a sinfully calorific ice cream sundae. My response is to tell them that I too have a balanced diet - with one cookie in each hand!

I try to eat healthy but cookies and dessert are my pitfalls. An ice cream sandwich is the ultimate culmination of both vices - a cookie and a dessert rolled into one delicious mouthful- what can I say? I live to eat! If you are reading my blog you probably feel the same way.


There are days when we have to pick ourselves by the seat of our pants and we all need some motivation. My trick is to bake these indulgent cookies and turn them into ice cream sandwiches. I have to warn you though - once you've tried these there's no looking back....
These cookies are light, almost like a meringue but without the hard work .

Recipe for Double Chocolate cookie ice cream sandwiches:
Yield: 20 cookies

8 oz Semi-Sweet Chocolate Chips
4 oz Semi-Sweet Chocolate Chips
6 tablespoons unsalted butter
3 eggs
1 cup sugar
1/3 cup All-purpose flour
½ teaspoon baking powder
1 cup(s) chopped walnuts

1. Melt 8 oz semisweet chocolate chips and butter in a double boiler or in a bowl set over hot water.
2. In large bowl whisk eggs and sugar until thick and whip into chocolate mixture.
3. In a small bowl, sift together flour and baking powder and stir into chocolate mixture.
4. Gently mix in semi-sweet chocolate chips and walnuts with a spatula.
5. Refrigerate the batter for an hour or until firm. Using an ice cream scoop, place the scoops 1 ½ inches apart. Preheat oven to 375°F.
6. Bake 12 to 14 minutes or until a shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight container up to 1 week or freeze.
7. Place half the cookies on a tray and put a generous scoop of ice cream on each cookie. Top each with a second cookie and press down gently. Freeze or serve immediately.