In need of an amazing chocolaty dessert for your next dinner party, luncheon celebration or summer bbq? Do you need a “wowie” dessert for your July 4th barbeque? Well Royal Tart has a rich summer treat that is easy to make and really worth the time it takes, which is little more than baking a batch of Maida’s famous Chocolate Whopper Cookies and scooping some premium vanilla ice cream between two cookies to make a killer homemade ice cream sandwich.

Maida’s Chocolate Whopper Cookie Recipe
2 ounces (2 squares) unsweetened chocolate
6 ounces semisweet chocolate (Scharffenberger or other premium chocolate)
3/4 stick unsalted butter
1/4 cup sifted all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup granulated sugar
2 teaspoons powdered (not granular) instant coffee or espresso
2 teaspoons vanilla extract
1 cup semisweet chocolate morsels
1 cup walnuts, broken into large pieces
1 cup toasted pecans (you can add 2 cups of just one nut if you would rather)
Preheat oven to 350°F. Line cookie sheets with parchment paper or foil.
Place the unsweetened chocolate, semisweet chocolate, and butter in the top of a small double boiler over hot water on moderate heat (or melt ingredients in the microwave stirring every 30 seconds until melted.). Stir occasionally until melted and smooth. Remove from double boiler and cool slightly.
Sift together the flour, baking powder, and salt, and set aside.
In the small bowl of an electric mixer, beat the eggs, sugar, coffee or espresso, and vanilla at high speed for a minute or two.
Beat in the melted chocolates and butter (which may still be quite warm) on low speed just to mix. Add the sifted dry ingredients and again beat on low speed just to mix, scraping the sides of the bowl as necessary with a rubber spatula to incorporate the ingredients. Remove from the mixer and transfer to a larger bowl.
Stir in the chocolate morsels, the walnuts, and the pecans.
Use a 1/3-cup metal measuring cup to measure the amount of batter for each cookie. Use a rubber spatula to push the mixture into the measuring cup and then to scoop it out onto the lined sheet (the dough is gooey). Do not flatten the tops.
Bake two sheets at a time, reversing the sheets top to bottom and front to back once during baking to ensure even baking. Bake for 16 to 17 minutes-no longer. The surface of the cookies will be dry but the insides will still be soft. There is really no way to test these; just use a portable oven thermometer before baking to be sure your oven is right, and then watch the clock.
When the cookies have cooled, use a wide metal spatula to release them and turn them over to air the bottoms a bit.
Assembling the Ice Cream Sandwiches
Cool cookies completely. While you are baking the cookies thaw vanilla ice cream (the cookie is so rich that I found the only other flavor I liked was coffee). When the cookies are completely cooled and the ice cream is easy to manipulate. Scoop one scoop of ice cream onto one cookie half. Place another cookie half on top of the ice cream scoop and press lightly. Repeat this process. Place all ice cream sandwiches on a cookie sheet and freeze until firm (a couple of hours). Take the ice cream sandwiches out of the freezer a few minutes before serving. Makes about 6-8 ice cream sandwiches. Enjoy.
Cheers,
Tricia

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