Double Chocolate Fudgy Ice Cream Sandwiches Recipe

For the cookies: Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside. Combine flour, cocoa powder, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside. Combine butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light in color and fluffy, about 3 to 4 minutes. Stop the mixer and, using a rubber spatula, scrape down the sides and bottom of the bowl. Add egg and vanilla, return the mixer to medium speed, and mix until smooth, about 1 minute. Reduce speed to low, add reserved flour mixture, and mix just until the dough comes together. Add toffee and pecan pieces and mix until they are evenly distributed. Scoop dough by rounded tablespoons, placing them 1 inch apart on the prepared baking sheet. Bake until cookies are set around the edges but still soft in the center, about 9 to 11 minutes. Remove from the oven and let cool to room temperature before removing cookies from the baking sheet, about 10 to 15 minutes. Repeat with remaining dough (you should have 24 cookies when you’re done). To assemble: Using a 3-tablespoon or 1-1/2-ounce ice cream scooper and working with 6 cookies at a time (3 bottoms and 3 tops), top each bottom cookie with 1 scoop of ice cream and 1 cookie. Firmly press the cookies together to evenly disperse the ice cream in the center (be careful not to break the cookies). Immediately wrap each sandwich with plastic wrap and place in the freezer. Repeat with remaining cookies and ice cream.