double dark chocolate chunk cookies & vanilla bean ice cream sandwiches
September 14th, 2015
My mom always added nuts to baked goods when I was growing up. She'd throw them in cookies and banana bread, insisting that they made the finished product that much tastier. I wasn't so crazy about nuts at the time, and was always sure we left a generous number of cookies nut free. It wasn't until I left for college that my taste buds seemed to snap to and realize that adding nuts to baked goods is a must and absolutely delicious. If you disagree, no hard feelings, I understand where you're coming from. These cookies can easily be made sans walnuts.
Anywho, anyone who knows me knows how much I love chocolate. Dark chocolate almonds are a weakness of mine, and I can finish off a Liberty Chocolate Bar (my all time fav,) no problem. It's a craving I tend to indulge, and these cookies are no exception. These double chocolate cookies are rich in color and taste, filled to capacity with dark chocolate chunks and walnuts for crunch. They're a snap to whip up, and are made even tastier with a big scoop of vanilla bean ice cream sandwiched between two. A perfect treat for the last weeks of summer, these ice cream cookie sammies celebrate sunshine and warmth while ushering in those first feelings of fall.
double dark chocolate chunk cookies + walnuts -
makes about a dozen cookies
- 1 cup flour
- 1/3 unsweetened cocoa powder
- 3/4 cup brown sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 3/4 cup coconut oil, melted & cooled
- 1 egg
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
- 1/2 cup chopped walnuts (optional)
- flaky sea salt for sprinkling - maldon is my fav
- * 1 pint vanilla bean ice cream, or flavor of your choice
Preheat oven to 350 degrees.
Combine flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a separate bowl beat brown sugar, egg, vanilla, and melted coconut oil for 1 - 2 minutes. Add wet ingredients to the dry and mix until evenly combined. Add chocolate chips, chunks, and chopped walnuts and mix well. Chill for 20 - 30 minutes.
Place a piece of parchment paper on a cookie sheet. Roll dough into 1 inch round balls, press to flatten slightly with your palm. Put the cookies in the oven for 8 - 10 minutes, mine were perfect at 9 minutes. Pop them out of the oven, sprinkle with flaky salt immediately, and let cool for about 10 minutes. Once cool enough to handle, scoop some vanilla bean ice cream onto a cookie and sandwich it with another. Enjoy while chocolate chunks are nice and ooey-gooey.