Ingredients
- 140g unsalted butter
- 130g dark brown soft sugar
- 90g caster sugar
- 1 egg
- 3g baking powder
- 4g bicarbonate of soda
- 3g Maldon salt
- 250g plain flour
- 180g Islands Chocolate Cooking Buttons or good quality dark chocolate
- Gnash
- 70ml Double Cream
- 20ml Whole Milk
- 125g 65% Chocolate
- Vanilla or Salted Caramel Ice Cream
Method
- Cream butter and sugar together using an electric hand mixer, until pale and fluffy.
- Next, beat in the egg until fully combined.
- Sift dry ingredients until smooth and then mix into the mixture.
- Finally, fold through the chocolate chips until evenly distributed.
- Weigh into 30g portions and roll into small golf ball sizes. Place onto two lined baking trays, evenly spaced apart.
- Cook at 160oC, for 12 minutes until very slightly golden. Once cooked, transfer onto a cooling rack.
- For the ganache, combine the dairy and place into a saucepan. Gently bring this to a simmer.
- With the chocolate in a large, heatproof bowl, pour over half the warm cream and allow to stand for 20 seconds, then stir. This allows the chocolate to begin melting.
- Once most of the chocolate has melted, pour over half of the remaining cream, continuing to stir.
- Finish with the remainder of the cream, stir, then emulsify with a stick blender, for a glossy, smooth finish.
- When ready to assemble your cookie sandwich, and once the cookies are cool enough, pipe a thick circle of the ganache around the outside of the cookie.
- Fill the centre of the circle with ice cream and sandwich the cookies together.
