Brookie Cookies and Cream Ice Cream Sandwich

Cooking Directions

• To make the cookies, preheat oven to 180°C and line 2 baking trays with baking paper.
• Place the butter and chocolate in a medium size microwave safe bowl, melt the mixture in 30 second bursts until completely melted. Set aside to cool.
• Meanwhile beat together the sugar and eggs in a stand mixer bowl fitted with a whisk attachment, beat on high until tripled in volume, reduce the speed to low and gradually add the melted chocolate mixture.
• Add the corn starch, salt and vanilla paste, and fold in the dark chocolate chips.
• Pour the mixture into a large slice tray lined with baking paper and place the tray in the freezer for 20-30 minutes or until firm to the touch.
• Cut the slab into strips to make it easier to roll the dough into golf ball size balls. Continue until you have 16-20 balls.
• Arrange the balls on the prepared baking trays and flatten slightly. Place a few milk chocolate chips on top of each cookie and bake for 12-15minutes or until the cookies have a cracked top exterior.
• Remove from oven and allow to cool completely. Leave the oven on for the cocoa soil.
• To make the cocoa soil, line a baking tray with baking paper.
• Combine the cocoa powder, sugar, salt and egg whites in a medium mixing bowl. Mix until the mixture resembles breadcrumbs.
• Add the melted butter and mix until a dough forms.
• Flatten the dough onto the baking tray and bake for 15-20 minutes, every 5 minutes break apart the dough using a fork to resemble soil.
• Remove from the oven and cool completely.
• To assemble the ice cream sandwich, place a generous scoop of Bulla Creamy Classics Cookies & Cream Ice Cream onto a cookie.
• Using the back of the ice cream scoop make an indentation in the centre of the ice cream and fill with a generous drop of Barker’s NZ Butterscotch Caramel Sauce. Place another cookie on top and gently squeeze the two cookies together to secure the ice cream.
• Cover the sides of the ice cream with the cocoa soil and serve immediately.
• Repeat steps 14-16 for remaining cookies.