Have you ever seen anything more beautiful?!
GIANT CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH
1 cup chocolate covered espresso beans
2 and 1/2 cups all-purpose flour
1 teaspoon Kosher salt
1 and 1/2 teaspoons baking soda
1/8 teaspoon espresso powder
1/2 pound unsalted butter (softened)
3/4 cup granulated sugar
3/4 cup brown sugar
1 tablespoon vanilla extract
2 large eggs
1 (12-ounce) bag semi-sweet chocolate chips
1/3 cup milk chocolate (chopped)
1/3 cup dark chocolate (70% or higher, chopped)
1.5 quarts vanilla bean ice cream (softened)
flaky sea salt (to garnish)
Place the chocolate covered espresso beans in the freezer until ready to use.
Place an 9-inch springform pan on top of a piece of parchment paper. Using a pencil, trace the springform pan onto the paper and cut out using scissors. Repeat with a second piece of parchment paper and place both into the bottoms of 2 9-inch springform pans. Set aside.
In a large bowl, add the flour, salt, baking soda and espresso powder and whisk to combine. Set aside.
In the bowl of a stand mixer with a paddle attachment, add the unsalted butter, granulated sugar and brown sugar and beat on medium spead until light and fluffy. Add vanilla and the eggs, one at a time, mixing well after each addition. Add the semi-sweet chocolate chips, milk chocolate, and dark chocolate and mix until combined.
In batches, add the flour mixture to the butter mixture and mix until just combined. Cover with plastic wrap and chill dough until firm, about 2 hours or overnight.
When ready to bake, preheat oven to 350ºF.
Divide the dough in half and press out the cookie dough into the prepared springform pans and sprinkle with flaky sea salt. Bake for 20-22 minutes until light golden brown and almost set. Remove from the oven and allow to cool on baking sheet for 5 minutes. Remove from baking sheet and cool completely before removing from springform pan.
Line one of the 9-inch springform pan with plastic wrap using two pieces to create a t-shape with overhang on the sides. Invert one cookie top-side down in the bottom of the pan. Using a rubber spatula, add a smooth even layer of ice cream. Gently top the remaining cookie, top-side down and freeze for at least 8 hours or overnight.
Meanwhile, add the frozen chocolate covered espresso beans to the carafe of a food processor and pulse until finely ground, to a powdery texture. Remove to a shallow baking dish and set aside.
Remove from freezer, let sit for 5 minutes and release from pan. Roll the sides of the ice cream sandwich in espresso beans until sides are completely covered. Slice into wedges and serve.
Tip: Get creative! Use this recipe as a base, but substitute your favorite ice cream and flavor of cookie!