Chocolate Cookie Gelato Sandwiches Recipe
Details
- Time
- 2 hours 20 minutes
- Skill Level
- Intermediate
- Yields
- 8 sandwiches
Experience heaven with this Chocolate Cookie Gelato Sandwiches Recipe loaded with HERSHEY'S Milk Chocolate Bar pieces and HERSHEY'S CHIPITS Dark Chocolate Chunks.
Ingredients & Directions
- Bake Time
- 10 minutes
- Cool Time
- 10 minutes
- Freeze Time
- 2 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Chocolate Cookies:
-
1/2 cupmargarine (125 mL)
-
1/3 cuppacked brown sugar (75 mL)
-
1/3 cupgranulated sugar (75 mL)
-
1egg
-
1 tspvanilla (5 mL)
-
1 1/4 cupsall-purpose flour (300 mL)
-
1/4 cupcocoa powder (60 mL)
-
1/2 tspbaking soda (2 mL)
-
1/2 tspbaking powder (2 mL)
-
1/4 tspsalt (1 mL)
-
1 cup
-
Assembly:
-
2 cupsvanilla gelato (500 mL)
-
1/3 cupfinely chopped toasted almonds (75 mL)
-
1/3 cupHERSHEY'S CHIPITS Dark Chocolate Chunks, finely chopped (75 mL)
Directions
Equipment Needed
Oven
Mixing Bowl
Mixer
Baking Sheet
Parchment Paper
Wire Rack
Freezer
1
Chocolate Cookies: Preheat oven to 350°F (180°C). Using electric mixer, beat together margarine, and brown and granulated sugars until light and fluffy. Beat in egg and vanilla. Whisk together flour, cocoa powder, baking soda, baking powder and salt; stir into margarine mixture until smooth. Fold in chocolate chunks.
2
Drop heaping spoonfuls of dough onto parchment paper–lined baking sheets, about 2 inches (5 cm) apart, to make 16 cookies. Bake for 10 to 12 minutes or until tops are firm; let cool on baking sheet for 5 minutes. Transfer to rack; let cool completely.
3
Assembly: Spread gelato over 8 cookies; top with remaining cookies. Roll sides of cookies in almonds and chocolate chunks. Place on tray or baking sheet; freeze for about 2 hours or until firm. Wrap in waxed paper or plastic wrap and store in freezer. Let stand at room temperature for 5 to 10 minutes before serving.
