It’s beginning to feel like springtime here in New England, and to celebrate I’m serving up these chewy chocolatey ice cream cookies… guaranteed to brighten your day.
These are simply divine cookies. A crowd pleaser and I’m slightly addicted to them. Ok, I’m pretty much obsessed about them. As you can see in this post I’ve been making different variations of them for some time.
These beauties are made with rich decadent chocolate (use the best you can afford – it’s so worth it), add any chewy nutty goodness to your liking, unless you have nut allergies… if so, you can add chocolate chunks.
I usually serve these with an embarrassingly large scoop of maple buttercream wedged in-between two cookies.
Today I’m serving them with a serious dollop of Talenti Gelato slathered in-between them.
Recipe adapted form the lovely Molly of Orangette.
Here’s what you’ll need:
4 cups confectioner’s sugar
1/2 cup plus 3 tbs unsweetened cocoa powder (use a good quality)
1/4 teaspoon fine sea salt
2 cups chopped roasted candied pecans
4 large egg whites, room temperature
1 tablespoon vanilla extract (use a good quality)
Position 2 racks in the upper and lower thirds of oven.
Preheat to 350°
Line 2 large baking sheets with parchment paper, otherwise your cookies will stick to the pan and burn.
Mix sugar, cocoa and salt in a bowl with whisk. Stir in pecans. Add egg whites and vanilla. Mix until batter is just moistened. Be gentle and don’t over-beat the batter or it will get stiff. Drop a spoonful of the batter onto baking sheets in evenly spaced mounds, about 2″ apart. Bake cookies until tops are lightly puffed, cracked and glossy, and set around the edges, 14–16 minutes.