New Cookie Recipe, Chocolate Chocolate Chip Cookies, Home Made Ice Cream, Strawberries, and Pulled Pork for Memorial Day

Last night I baked a batch of cookies for my husband and this morning I baked a friend brownies for her pool party.  Now I am baking for ME! This Memorial Day I am having home made ice cream packed between chocolate chip chocolate cookies to form ice cream sandwiches.  Brian has the smoker cranked up and is smoking a pork butt for pulled pork.  We are well on our way to a lovely holiday meal.  Here is the rest of the menu:

Pulled Pork
Roasted Potatoes
Corn on the Cobb
Cole Slaw
Sweet Tea

Strawberries and Vanilla Ice Cream
with Chocolate Chocolate Chip Cookies

All of the recipes are already posted here on my blog except for these cookies.  The recipe is adapted from the Cuisinart Recipe Booklet that came with my Automatic Ice Cream Maker.  It was supposed to be a cookie for Ice Cream Sandwiches but they look way too fat for that!  My choice would be the adaptation of Martha Stewart's Chocolate Malt Cookie.  Here is the link!

Ingredients for Chocolate Chocolate Chip Cookies:

1/3 C. sifted unsweetened cocoa powder
1 1/3 C. sifted bread flour
3/4 t. baking powder
1/4 t. salt
1 T. instant espresso powder
1/2 C. room temperature butter cubed
1 C. sugar
1 large egg
1 t. vanilla
1/2 C. mini semi sweet chocolate chips

Preheat the oven to 350 degrees F.  Prepare the baking sheets with sil-pat baking mats or parchment paper and set aside.

Combine cocoa, flour, baking powder, salt, and espresso powder in a small bowl and whisk together then set aside.

Cream the butter until smooth and silky then add the sugar beating at medium speed.   Add the egg and vanilla and beat together.  Turn the mixer to low speed and add the dry ingredients beating until combined.  Add the mini chips and stir in well.

Drop by 1 1/2" scoop or tablespoon onto prepared pans about 2" apart and bake 15-18 minutes until done.  Let cool on the trays before removing to fully cool on rack.

If you want to make ice cream sandwiches cool completely and spread softened ice cream between 2 cookies of like size and shape.  Wrap well in plastic wrap and return to the freezer until serving time or decorate sides of exposed ice cream with sprinkles, nuts, or crushed cookies beffore wrapping to freeze. 
Yield 18 cookies.

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