Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate Sea-Salt Brownie Ice Cream Sandwiches Be the first to rate & review! By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Updated on May 27, 2021 Rate PRINT Share Close Photo: Con Poulos Prep Time: 45 mins Total Time: 2 hrs 20 mins Yield: 10 The secret to a great ice cream sandwich is the cookie. Or in this case, the brookie. Our brookie batter bakes into rounds that are dense and fudgy on the inside and amazingly crackly on the outside. Once they're cool, smush slightly softened ice cream between them—in whatever flavors get your imagination churning. Cook Mode (Keep screen awake) Ingredients 1 cup unbleached all-purpose flour ¼ cup Dutch-process cocoa powder 1 teaspoon baking powder ½ teaspoon kosher salt (we use Diamond Crystal) 6 ounces semisweet chocolate, such as Baker's, chopped (1 ½ cups) ½ cup vegetable shortening, melted 1 teaspoon pure vanilla paste or extract 2 large eggs ⅔ cup packed light-brown sugar ⅓ cup granulated sugar Flaky sea salt, such as Jacobsen, for sprinkling 2 pints assorted ice cream, such as pistachio, caramel, chocolate, and berry swirl Directions Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. In a bowl, whisk together flour, cocoa, baking powder, and kosher salt. Melt chocolate in a heatproof bowl set over (but not in) a pot of simmering water, or in the microwave, stirring every 10 seconds. Stir in shortening and vanilla to combine. Beat eggs with both sugars on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. Gently fold in flour and chocolate mixtures, alternating in two additions each, just to combine (do not overmix). Scoop 1-ounce (2-tablespoon) balls of dough; transfer to prepared sheets, spaced 2 inches apart. Sprinkle tops with flaky salt. Bake, rotating sheets and rack positions halfway through, until cookies spread and dome, with small cracks beginning to form on tops, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely. Meanwhile, temper ice cream in refrigerator until softened but not melting, about 20 minutes. Sandwich 1/4 cup ice cream between 2 cookies; repeat with remaining ice cream and cookies. Freeze until ice cream is firm, at least 1 hour, then transfer to a freezer bag to store up to 1 week. Cook's Notes These cookies can be baked, cooled, and stored in an airtight container at room temperature for up to two days. Originally appeared: Martha Stewart Living, June 2021 Rate It PRINT