Double Chocolate Raspberry Ice cream Sandwiches

I have been making several versions of ice cream sandwiches over the last few months in search of the perfect cookie-ice cream combo. Well I have found at least part of the equation: This is the perfect cookie recipe for an ice cream sandwich. It bakes up flat and is still soft after it is frozen. Oh, and it has an insanely chocolatey taste. The raspberry ice cream was a great choice for a summer BBQ but other rad choices might be peanut butter (Duh!), caramel or strawberry. Make these. NOW.

Ingredients:

2 1/4 cups all purpose flour

1/2 cup natural unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 cup (packed) dark brown sugar

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon amaretto

2 cups semisweet chocolate chips

Softened Raspberry ice cream

Method:

Preheat oven to 375°F. Line  baking sheets with Silpat or parchment. Sift first 4 ingredients into bowl. Using Kitchen Aid, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in vanilla extract and amaretto, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness (this step is important to get the right flatness for an ideal ice cream sadwich cookie).

Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Cool on sheets.

Spoon your chosen flavor of ice cream (I did half with raspberry and half with vanilla but peanut butter sounds great too) onto flat side of 1 cookie. Top with second cookie, flat side down; press together. Wrap and freeze. Repeat with remaining gelato and cookies. DO AHEAD: Keep frozen up to 2 days.