Grasshopper Sandwiches
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Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
  • 2½ cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup dark cocoa powder (unsweetened)
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 -2½ cups mini chocolate chips
  • ½ gallon mint chocolate chip ice cream (I like to use the green kind)
Instructions
  1. Pre-heat the oven to 350. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
  3. In a large bowl beat the butter and sugar until smooth. Add the eggs one at a time, then the vanilla.
  4. Gradually add in the flour mixture and then stir in the chocolate chips.
  5. Drop the cookies by rounded tablespoons onto the prepared baking sheets. I like to roll the dough into little balls, taking the time to make sure they are all roughly the same size since they’ll have to be matched up for sandwiches.
  6. Bake for about 10 minutes; the center will still be soft.
  7. Let the cookies slightly cool on the cookie sheet before removing to cool completely on a wire rack.
  8. When the cookies are completely cooled, scoop some of the ice cream into a large bowl to slightly soften.
  9. Line a rimmed baking sheet with parchment paper and situate it so it sits flat in the freezer (if it sits a bit crooked, your sandwiches will also be a bit crooked before they set completely).
  10. Spoon a generous amount of softened ice cream onto the flat side of a cooled cookie. Use another cookie to make a sandwich. You can use a butter knife to smooth the ice cream edges a little.
  11. Put the sandwich immediately into the freezer on the prepared tray. Repeat a bazillion times till you run out of either ice cream or cookies.
  12. Eat whichever one is left.
Recipe by Sugar Dish Me at https://www.sugardishme.com/grasshopper-sandwiches/