Description
Sourdough double chocolate chip cookie ice cream sandwich made with two soft and fudgy cookies and stuffed with creamy vanilla ice cream. They’re easy, healthy, and taste like a fudge brownie. This recipe makes the most INSANE sourdough double chocolate chip cookies that are fudge-like with chewy centers and bursting with melty dark chocolate chunks (and chips!) in every bite. Plus, the cookies are wild fermented so they’re gut healthy and make them a nourishing treat.
Ingredients
Sourdough Double Chocolate Chip Cookies:
- 60–65g Organic All Purpose Flour (I used Organic King Arthur All Purpose Flour)
- 25g Organic Cocoa Powder
- 100g Coconut Sugar
- 43g Melted Organic Refined Coconut Oil
- 27g Pastured Egg (Roughly 1/2 Egg)
- 22g Active Sourdough Starter
- 2g Sea Salt
- 1/2 TSP Baking Soda
- 50g Dark Chocolate (I used 25g dark chocolate chunks and 25g dark chocolate chips)
Ice Cream:
- Vanilla Ice Cream (I love Van Leeuwen Vanilla Ice Cream)
Instructions
- In a small bowl, whisk 1 egg and add using a spoon add 27g to a medium bowl.
- Melt coconut oil until it becomes liquid (warm but not hot). Now add coconut sugar, sourdough starter, salt, and coconut oil to the medium bowl (with the egg).
- Using a spoon, mix ingredients together until combined.
- Now add flour, cocoa powder, chocolate chips and chunks, and baking soda. Using the back of your spoon and/or your hands combine all ingredients until you form a ball.
- Place your dough covered in a small Tupperware or wrap it in saran wrap. Be sure the dough is tightly sealed so it doesn’t become dry on the outside.
- Ferment your dough (at room temperature) on your counter for 10+ hours. You can ferment overnight or during the day, whatever works best for your schedule.
- When you’re ready to bake, preheat your oven to 350f.
- Divide cookie dough into 4-6 cookies, depending on how large you want your cookies to be. I like each cookie to weigh around 50-55g.
- Place on a baking sheet and bake for 8-12 minutes or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and let cookies fully cool on the baking sheet (at least 1 hour)*. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. *It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich.
- Flip a cooled cookie over and place a scoop of ice cream on top. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top and gently press it all together.
- Now place the ice cream sandwiches on a plate and place them in the freezer for 15 minutes (so it firms up a bit). And that’s it! Enjoy!
- If you’re not enjoying them right away, keep ice cream sandwiches on the plate in the freezer until it’s completely firm (this can be 2-3 hours or overnight) and then place them in a freezer bag or closed Tupperware.
- Fermentation Time: 12+ Hours
- Cook Time: 8-12 Minutes
- Category: Sourdough Cookies
- Cuisine: Dessert
Keywords: Sourdough Double Chocolate Chip Cookie, Sourdough Ice Cream Sandwich, Double Chocolate Chip Sourdough Cookie, Sourdough Cookies