|2 cups unbleached, all-purpose flour||10 tablespoons unsalted butter, softened|
|1/2 cup Dutch processed cocoa powder||1 cup brown sugar, packed|
|1 teaspoon baking soda||1 cup granulated sugar|
|1/2 teaspoon salt||1 cup semisweet or bittersweet chocolate chips|
|3 large eggs||1 cup peanut butter chips|
|2 teaspoons vanilla extract||1 pint vanilla ice cream|
Blend flour, cocoa, baking soda and salt in a bowl. Set aside.
In a large bowl, cream butter and sugar, then beat in eggs and vanilla. Stir in the flour mixture. Add the chocolate and peanut butter chips, and combine well.
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of batter onto the sheets.
Bake about 10 minutes, switching the sheets’ position halfway through for even baking. Cookies should have set around the edges but still be soft in the center. Cool cookies by sliding them still on the parchment on top of wire racks.
When cookies are room temperature, scoop vanilla ice cream onto one cookie and place another on top to make an ice cream sandwich. Repeat.
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