3/4 cup granulated sugar
1.5 cups + 3 tablespoons all purpose (plain) flour
3/4 cup + 1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1.5 teaspoons kosher salt*
15 tablespoons / 7.5oz / 213gm unsalted butter, cubed and at room temperature
Mix the sugar, flour, cocoa powder, baking soda and salt on low speed in an electric mixer.
Slowly add in the butter, a few pieces at a time. (The dough will have a sandy texture then form pebble-size pieces.)
Continue to beat just until the dough begins to cling to the paddle and no longer looks dry. (Do not wait for it to form a solid mass.)
Transfer to a board and use the heel of your hand to bring the dough together. Shape into a rectangle block.
Wrap in plastic wrap and refrigerate for 1 hour. (The dough can be refrigerated for up to 5 days or frozen for up to 2 weeks. Defrost overnight in the refrigerator.)
Cut block in half. Roll each piece of dough out between two pieces of parchment paper to 1/4inch / 6mm thick.
Cut your desired shape, leaving the dough on the parchment.
Cover with top piece of parchment, slide onto a baking sheet and refrigerate for 15 minutes or until firm enough to remove from the parchment.
Preheat oven to 350F / 175C. Line two baking sheets with parchment paper.
Transfer cookies onto baking sheets, 1 inch apart. (Trimmings can be rerolled and shaped for additional cookies.)
Bake for 10-12 minutes or until tops are no longer shiny.
Cool on trays for 2-5 minutes then transfer to racks to cool.
*I used table salt in lieu of kosher salt. I only used half the stated measure as the salt I used is much more salty.
1 quantity homemade ice cream or 1qt / 1L store bought ice cream, softened.
24 x 2-3 inch cookies
Line a shallow tray / quarter sheet pan with plastic wrap, leaving an overhang on both long sides. Spread the ice cream in an even layer. Fold over the plastic and freeze until firm.
Lift up the edges of the plastic wrap to remove the ice cream.
Have a bowl of hot water at our side. Using the cutter or knife you used to make the cookies, cut ice cream slightly smaller than the cookies, dipping cutter / knife into the hot water and drying it before making each cut.
If the ice cream is melting, lay cut pieces on a tray and refreeze until firm.
Assemble sandwiches and serve immediately, or wrap in plastic wrap and freeze for up to 3 days.
(If packaging them, refreeze after assembly until very firm then wrap in desired packaging.)
*recipe from ad hoc at home, Thomas Keller