‘C’ is for cookie — on Father’s Day!

for The Brooklyn Paper
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These chocolate chip cookies are the all-time bestseller at Sweet Melissa’s, so when we opened the Cremerie next door, we figured that making ice cream sandwiches with them would be a great idea!

And what’s a better way to finish off a Father’s Day barbecue than that?

Chocolate Chip and Toasted Almond Ice Cream Sandwiches

Makes eight ice cream sandwiches

For the cookies:

1/2 cup whole natural almonds, toasted

10 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 teaspoon pure vanilla extract

1 large egg

1-2/3 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

8 ounces best-quality semisweet chocolate, coarsely chopped into 1/4- to 1/2-inch chunks

For the sandwiches:

Premium vanilla ice cream

Additional chopped chocolate and almonds for rolling (optional)

Wax paper

Position a rack in the center of your oven. Pre-heat the oven to 350 degrees. Line two cookie sheets with parchment paper.

Roughly chop the almonds into medium pieces.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar, and vanilla until fluffy, about three minutes. Add the egg and beat for another minute.

In a separate bowl, whisk together the flour, baking soda, and salt.

With the mixer on low, add the flour mixture in three batches, mixing until no flour is visible after each addition. Scrape down the sides of the bowl.

Remove the bowl from the mixer. Stir in the almonds and chocolate. Refrigerate the dough until firm, about one hour.

Once the dough is chilled, turn it out onto a clean work surface and divide it in half.

Roll each half into a log about eight inches long. Refrigerate the logs for at least 30 minutes before slicing. (At this point, you can wrap the logs tightly in plastic wrap and then aluminum foil and freeze for up to one month.)

Cut the logs into one-inch slices, and place them about 1-1/2 inches apart on each cookie sheet. Bake for 13 to 14 minutes, or until the centers no longer have a glossy look of raw dough. They should be chewy, so do not overbake.

To assemble the ice cream sandwiches, place one scoop of ice cream on the bottom side of eight cookies, top each with the remaining cookies and smoosh together until the ice cream just comes to the edge. Roll the ice cream edges in more chopped chocolate and toasted almonds, if desired. Wrap in wax paper and freeze until serving.

Melissa Murphy is the chef/owner of Sweet Melissa Patisserie [175 Seventh Ave., between First and Second streets in Park Slope, (718) 788-2700; 276 Court St., between Butler and Douglass streets in Cobble Hill, (718) 855-3410].

Updated 5:13 pm, July 9, 2018
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