Chocolate-Mint Stacks

Chocolate-Mint Stacks

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Makes: 8 servings

Prep: 50 mins

Bake: 15 mins

Ingredients
  • 6 ounces semisweet chocolate, chopped
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup flour
  • 3 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup plus 2 tbsp granulated sugar
  • 1/4 cup plus 2 tbsp (packed) light brown sugar
  • 2 eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup confectioners' sugar
  • 1 tablespoon half-and-half
  • 1 pint green mint chip ice cream
Directions
  1. In a medium pan, melt the chocolate and 4 tbsp butter over medium-low heat, stirring until smooth. Let cool for 10 minutes.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder and salt.
  3. Using an electric mixer, beat the granulated sugar, brown sugar, eggs and vanilla on medium speed until smooth, about 3 minutes. Mix in chocolate mixture on low speed. Mix in flour mixture until just incorporated. Transfer the dough to a bowl; cover and refrigerate for 1 hour or overnight.
  4. Position racks in the upper and lower thirds of the oven; preheat to 325 degrees . Line 2 cookie sheets with parchment. Roll the dough into 16 balls about 1 1/2 inches in diameter. Place 8 balls on each sheet, flatten slightly and bake, switching pans halfway through baking, until puffed and cracked on top, about 15 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to a rack and let cool completely.
  5. Using a handheld electric mixer, beat the remaining 2 tbsp butter with the confectioners' sugar until blended. Gradually mix in the half-and-half on medium speed, then beat at high speed until fluffy. Set aside.
  6. Let the ice cream soften until spreadable. Working on a parchment-lined cookie sheet, spread a heaping tbsp of frosting onto the flat side of half the cookies. Top the flat side of the remaining cookies with 1/4 cup softened ice cream. Sandwich the cookies together and freeze until firm, about 1 hour. Serve, or wrap and freeze for up to 2 weeks.
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