Salted Dark Chocolate Chip Cookie Ice Cream Sandwiches

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I mean, what’s not to love about a plate of Salted Dark Chocolate Chip Cookie Ice Cream Sandwiches? NOTHING! They are the best things in the entire world.

Salted Dark Chocolate Chip Cookie Ice Cream Sandwiches from (@whatsgabycookin)

It’s my award winning chocolate chip cookie recipe and some vanilla bean laced  ice cream in between – what’s not to love?

Salted Dark Chocolate Chip Cookie Ice Cream Sandwiches from (@whatsgabycookin)

Check out the entire spread I did for Anthropologie plus more recipes to put together the most epic Memorial Day menu of all times!

Salted Dark Chocolate Cookies Ice Cream Sandwiches

Course Dessert
Cuisine American


  • 8 ½ ounces cake flour
  • 8 ½ ounces bread flour
  • 1 ¼ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon coarse salt
  • 10 ounces unsalted butter softened
  • 12 ounces dark brown sugar
  • 6 ounces white sugar
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 2 cups 72% dark chocolate discs roughly chopped
  • Fleur de sel salt for sprinkling
  • 2-3 pints vanilla ice cream


  • Combine the cake flour, bread flour, baking soda, baking powder and coarse salt in a large bowl. Stir to combine and set aside.
  • In a large mixer add the butter and sugars and mix for 5 minutes until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between. Add the vanilla and combine.
  • Add the dry ingredients a little at a time and mix until just combined. Add the chocolate discs and fold them into the batter. Cover the dough and and refrigerate dough for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees F. Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet, 12 cookies per sheet and sprinkle the tops with fleur de sel. Bake the cookies for 16-20 minutes until golden brown. Remove from oven and set aside to cool.
  • Once cooled, scoop some ice cream and sandwich it between two cookies. Serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


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