More ice cream sandwiches! These cookies are a cross between lacey chocolate-sided Florentines and oatmeal cookies. The dark caramelized sugar and butter make them crisp and toffee-flavored and the rolled oats make them sturdy enough for ice cream sandwiches. They are my tribute to San Francisco's iconic It's It, the first ice cream sandwich I ever loved.
Flaky sea salt sprinkled on the chocolate sides of these would be delicious, if that's your kind of thing. You can make your own coffee ice cream or just buy a good-quality coffee ice cream and scoop away.
coffee toffee ice cream sandwiches
Line your baking sheets with parchment paper to keep these cookies from sticking to the pan when you bake them.
for the cookies
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup rolled oats (not instant or quick-cook!)
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup toasted almonds, chopped
for the chocolate glaze
8 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
2 pints good quality coffee ice cream
With a mixer on medium-high speed, beat the butter and brown sugar until smooth and well blended. Beat in the egg and vanilla, scraping down the sides of the bowl.
In a small bowl, stir together the flour, oats, baking soda and salt; stir or beat into the butter mixture. Stir in the almonds. Cover and refrigerate the dough until firm and chilled, at least several hours or overnight.
Preheat the oven to 350°. With lightly floured hands, roll the dough into 1-inch balls and place them 2 to 3 inches apart on parchment-lined baking sheets. Bake until the cookies are spread out and caramel-brown, 12 to 15 minutes. (If you're baking 2 pans at a time make sure to switch the pan positions midway through the baking time for even browning.) Let the cookies cool completely on the baking sheets before you remove them.
While the cookies cool, make the glaze: Place the chopped chocolate and the butter in a heatproof bowl. Bring a few inches of water to a boil in a small saucepan. Remove from heat. Nest the bowl of chocolate over the hot water and stir it occasionally with a flexible spatula until melted and smooth, about 15 minutes.
Use a knife to spread chocolate over the tops of the cookies. Put them in the refrigerator to set, about 15 minutes. (The chocolate will also set up at room temperature but it may take an hour or so.)