Chocolate Crinkle Cookies (made into ice cream sandwiches)

Ok, so I made this recipe twice with two different kinds of chocolate. I made them first with a high quality milk chocolate baking bar because I LOVE milk chocolate! They were so goooood! Then I thought they would be great for ice cream sandwiches (my dads personal favorite) for Father's Day, but with the vanilla ice cream in the center I thought they needed to be a little bit richer so I used a 70% cocoa - dark chocolate baking bar, which turns out I was right (surprise surprise), they were better paired with the ice cream! so you decide which chocolate you'd prefer and how you want to serve them.

For these cookies you really need a stand mixer with a whisk attachment, a hand mixer would work too but it's a ton of work. You definitely can't whisk it by hand. To get that crispy shiny exterior layer you need to beat the eggs and sugars on medium-high speed for about 6 minutes (like I said impossible to do by hand). But just look how beautiful and delicious these chocolate cookies look! If your looking for a new cookie recipe, YOU HAVE FOUND IT!

Ingredients:

7 oz chocolate

1/2 c unsalted butter

3/4 c granulated sugar

1/2 c light brown sugar

2 eggs

1 tsp vanilla

1 c all-purpose flour

3 tbsp unsweetened cocoa powder

1 tsp baking powder

1/2 tsp salt

Flaky sea salt to sprinkle

Instructions

Preheat oven to 350*F and line baking sheets with parchment paper

In a medium bowl mix together the flour, cocoa, baking powder and salt and set aside

Chop chocolate bar and place in a heat safe bowl with butter and set over a pot of boiling water to create double boiler. Stir as it melts and continue until fully melted then remove from heat. Set aside to cool.

Using a stand mixer with the whisk attachment, combine eggs and sugars and vanilla. Whisk on medium high for 6 minutes. Slow mixer to medium speed and pot in melted chocolate and mix until its smooth.

remove bowl from mixer and sift in dry ingredients and using a rubber spatula mix until just combined. (The mixture should be the consistency between a cookie dough and a brownie batter).

using a cookie scoop, drop 6 scoops onto the cookie sheets with plenty of space between to spread as they bake. Sprinkle with flaky sea salt.

Place in oven for 12 minutes. allow cookie to cool for 10 minutes before removing from baking sheets and put on a cooling tray to cool completely.