Lunch: Homemade Fudgy Ice Cream Sandwiches

Recipe by The Good Housekeeping Test Kitchen These decadent cookies go well with a variety of ice cream flavors.

Ingredients

1/2 c. (1 stick) unsalted butter, room temp. and cut up
12 oz. semisweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/4 tsp. salt
1 c. flour
1 tbsp. vanilla extract
Ice cream, slightly softened

Instructions

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper. In 4-quart saucepan, combine butter, chocolate chips, sweetened condensed milk,and salt. Cook on medium-low 5 to 6 minutes, or until melted, stirring. Remove from heat. Stir in 1 cup flour and 1 tablespoon vanilla extract until combined.
With 1 1/2 inch wide cookie scoop, scoop dough onto cookie sheets, spacing 2 inches apart. Flatten slightly.
Bake 8 to 10 minutes or until tops are dry, but still soft when pressed. Cool on sheets on wire racks 5 minutes. Transfer cookies from sheets to racks; cool completely. Repeat with remaining batter if necessary.
Sandwich 1 small scoop ice cream between 2 cookies. Freeze until ready to serve. Makes 12 ice cream sandwiches.

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