Prep/cook time: approx 35 mins
- 338g plain flour, sieved
- 4.5g fine salt
- 4.5g baking soda, sieved
- 50g cocoa powder, sieved
- 225g butter
- 225g sugar
- 112g brown sugar
- Couple of drops of vanilla extract
- 2 whole eggs
- 185g chocolate chips
- Chocolate or vanilla ice cream
- Chopped caramelised pecan nuts
- Toffee sauce
- Beat the butter and sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs one by one and then the vanilla extract.
- Add the dry ingredients gradually and make sure they are well incorporated. Finally, add the chocolate chips and mix.
- Place a sheet of baking paper on a clean work surface, then place half the dough on the paper and form a rough 6cm-diameter log. Roll paper tightly to enclose, securing the ends and twisting to tighten.
- Wrap in cling film. Repeat with the remaining dough. Freeze for up to 3 months or, if using immediately, chill for 1 hour to firm. You can also roll the dough into round balls and place into the freezer until needed.
- Preheat the oven to 180oC and place some grease-proof paper.
- Slice 1.5cm thick cookies and spread over tray, leaving 2cm between cookies. Bake straight from fridge or freezer for approx 7 minutes. Remove from the oven and allow to cool on the tray.
- For the ice cream sandwiches, place scoops of ice cream on a chilled baking tray lined with baking paper. With a piece of baking paper on top and working in batches, flatten with your hand to the size of the cookies.
- Sandwich each piece of ice cream with two cookies, coat the edges with the candied nuts, drizzle with the toffee sauce and serve immediately.