These were easily the most colorful dessert I’ve made from The Baking Bible. The supermarket had Banana Split ice cream on sale when I went looking for sandwich filling, so I made strawberry pineapple, chocolate walnut, and fudge ripple ice cream sandwiches. After I made the fudgy cookies to surround the filling, of course.
That process started naturally enough, with chocolate.
Lovely chocolate melted in the microwave, then left to cool while I prepared the batter to welcome it.
Here’s the butter/sugar mixture post mixing. Note the vertical lines, and what happens next
Once the flour mixture and the chocolate are beaten in there are still lines, but they’re wider and a on a slight diagonal. I think it’s because the batter is heavier now. Also, chocolatey-er. So, on to refrigerating the dough;
This is the packet I made up to refrigerate overnight. It is the essence of chocolate cookie dough.
The next morning I split it into four rolls. I had only full rolls of paper towels, so the cylinders weren’t quite uniform, but they were close enough.
I should note that I made two batches on two separate days. The flour-coated batch, which I think I cut slightly thicker and baked a little less, produced the crispy-edged, chewy-centered cookie I was expecting. The other batch was more like a chocolate snap, excellent in its own way, but more of a standalone than a sandwich cookie. Either way though, they were wonderful treats for a hot July day.