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–+ servings
Prep Time 20 minutes
Cook Time 10 minutes
Cooling time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 cookies or 6 ice cream sandwiches
Course: Dessert
Cuisine: American

Ingredients
  

  • 16 Tbsp unsalted butter, divided room temperature
  • 1 cup dark brown sugar packed
  • 2 tsp vanilla
  • ½ cup sugar
  • 2 large eggs
  • 2 ¼ cups buckwheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cardamom to taste
  • ⅔ cup semisweet chocolate
  • ⅔ cup bittersweet chocolate
  • coarse salt to sprinkle on top (optional)
  • 2 cups vanilla ice cream
  • 1 cup mini chocolate chips for decoration

Instructions
 

  1. Brown 8 tablespoons of butter (see note). Set aside to cool while making the dough.
  2. Make the dough: In a large bowl or the bowl of a stand mixer, beat the remaining 8 tablespoons of softened butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth. Beat in the vanilla.
  3. Pour the cooled brown butter into the bowl along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
  4. Add the eggs and beat for another minute.
  5. Add the buckwheat flour, salt, baking soda, and cardamom, beating on low speed just until everything is thoroughly combined.
  6. Mix in the chocolate chips.
  7. Scoop the dough into 12 equal pieces; a muffin scoop works well here. Place onto a piece of parchment paper or plastic wrap, cover, and refrigerate for at least one hour (until firm), or up to two days.
  8. To bake the cookies: About 15 minutes before you're ready to begin baking, preheat your oven to 375°F with racks in the center and upper third. Line three baking sheets with parchment paper. If you don’t have three baking sheets, plan to bake in batches.
  9. Arrange four cookies on each baking sheet, leaving as much room as possible between them. Sprinkle the cookies with coarse salt if desired.
  10. Bake the cookies for 10 to 12 minutes, until the edges are just starting to turn golden brown. Remove them from the oven and allow them to rest on the baking sheets for at least 5 minutes before moving them. They can cool completely right on the baking sheets, or transfer them to a rack to cool more quickly.
  11. Once the cookies have cooled completely, you can assemble the ice cream sandwiches. Flip over 6 of the cookies. Place ⅓ cup of ice cream on top of each of the flipped over cookies. Take the remaining 6 cookies and place on top of the ice cream and press firmly so the ice cream comes to the edge of the cookie.
  12. Place mini chocolate chips in a small bowl. Roll the entire edge of the cookie sandwiches in the mini chocolate chips.
  13. If not eating right away, wrap each sandwich individually in plastic wrap and freeze.

Notes

To brown the butter: Place half the butter (8 tablespoons) in a medium skillet and melt it over medium heat, swirling the pan occasionally. The butter will foam and froth as it cooks and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan at intervals. The butter will become fragrant, and brown bits will form on the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and pour it into a small bowl, brown bits and all. Allow it to cool for 20 minutes.

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