Cookies

Cup of Yum
1. First, prepare brown butter.
2. Melt the pieces of butter over medium heat in a thick-bottomed saucepan.
3. Once melted, the butter begins to foam. Mix using a heat-resistant spatula.
4. After about thirty seconds, the butter takes on a beautiful brown-amber color with a nutty aroma.
5. Immediately transfer the butter to a cold container, straining it through a very fine strainer or fine-mesh cheesecloth.
6. Then let it cool to room temperature.
7. It is important to transfer the butter immediately to a bowl so that the residual heat from the pan does not burn it.
8. It is possible to whip a small ice cube into the browned butter to speed up the cooling process.
9. Preheat a convection oven to 330 F (165°C).
10. Line 2 baking sheets with parchment paper and set aside.
11. In a mixing bowl, sift together the two flours, the baking soda and the salt. Set aside.
12. Pour the caster sugar, whole egg, egg yolk and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment.
13. Beat on medium to high speed for 8 to 10 minutes or until the mixture falls from the mixer in thick ribbons. If it still seems runny, continue beating until it becomes firm.
14. Using the flat beater attachment, add the cooled brown butter and brown sugar and mix at medium speed for about ten seconds or until well combined.
15. Then add the flour and baking soda mixture and mix for about fifteen seconds.
16. Then add the mini chocolate chips on low speed until the dough comes together.
17. Using an ice cream scoop (food disher), scoop out 20 balls of dough (about 1.5 tablespoons of dough per cookie).
18. Distribute them, spacing them perfectly (at least 3 inches / 7 cm) on the two baking sheets lined with parchment paper (20 cookies in total to make 10 sandwiches, 10 cookies per tray).
19. Place both baking sheets in the oven and bake the cookies for 10 minutes or until the edges begin to turn golden brown (oven times may vary).
20. Remove from the oven and allow the cookies to continue baking on the baking sheets for another 7 to 10 minutes.
21. If they are not perfectly circular, use a circular cookie cutter around the cookies while they are still warm. The diameter of the cookie cutter should be larger than that of the cookies so as not to cut the edges.
22. Rotate the cookies, this should help smooth out any uneven edges and give them a uniform size for the sandwiches.
23. Transfer to a cooling rack and let cool completely, about 1 hour.
24. If the chocolate is still melted and the cookies are very soft, place the cookies in the freezer for about 20 minutes to cool them thoroughly.

Assembling ice cream sandwiches

1. Pour around ½ cup (120 ml) of ice cream over a cookie, then place another cookie on top. Gently press the cookies together so the ice cream is even around the edges.
2. Pour the chocolate chips into a dish and roll the ice cream into them.
3. Gently press the chocolate chips into the ice cream to stick them well.
4. Repeat the operation with all the remaining cookies.

Freezing the ice cream sandwiches

1. Wrap each sandwich individually tightly in plastic wrap and freeze until the ice cream is firm (3 to 6 hours or ideally overnight).
2. Enjoy ice cream sandwiches straight from the freezer, or wait a few minutes.