Preheat oven to 350°F and line baking sheets with parchment paper.
In a microwave-safe bowl combine the chocolate and butter and microwave in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs, and vanilla on medium high for about 3 minutes, or until pale yellow and ribbony. Add in the melted chocolate and gently fold with a rubber spatula until combined. Add in the flour, baking powder, and salt and stir until just combined. The dough will be more like batter in consistency.
Let rest for about five minutes to firm up slightly, then scoop 1 1/2 tablespoon portions onto prepared baking sheets spacing three inches apart. Bake for 8 minutes, or until the tops are shiny and crackled.
Let the cookies cool for 10 minutes before freezing until completely firm, at least 1 hour. The cookies can be stored in airtight containers in the freezer for up to 1 month.
To assemble, top one cookie with a scoop of ice cream. Place another cookie on top of the ice cream and gently press down to form a sandwich. Immediately place the sandwich in the freezer. Repeat for the remaining cookies. Freeze for at least 2 hours before serving.
To store, wrap each sandwich in plastic and place in an airtight container. Store for up to 2 weeks in the freezer. Let sit at room temperature for 5 to 10 minutes to soften slightly before serving.
Coffee Brownie Ice Cream Sandwiches https://handletheheat.com/coffee-brownie-ice-cream-sandwiches/ May 16, 2018