Makes 6 whoopie pies or 12 biscuits
125g dark chocolate
125g unsalted butter, at room temperature
125g light brown sugar
1tsp vanilla extract
1 free-range egg, at room temperature
150g plain flour, sifted
30g cocoa, sifted
1/2 tsp baking powder, sifted
75g milk chocolate chips
75g white chocolate chips
300g vanilla ice cream
· Pre-heat the oven to 180C/ 160 Fan. Line a baking sheet with parchment paper.
· Break up the dark chocolate and melt it either in a non-metallic bowl in a microwave – for an 800w microwave do this in bursts of 30 seconds at a time until melted, or in a heatproof bowl over a saucepan of gently simmering water for 10 minutes stirring to help it melt.
· Place the soft butter and brown sugar in a large mixing bowl and whisk until they’re smooth and creamy.
· Add the vanilla extract, egg and melted chocolate and whisk again to mix thoroughly.
· Add the flour, cocoa and baking powder and once they’re all mixed together with no floury steaks stir in the chocolate chips - I like to mix milk and white but you can use whichever ones you prefer.
· Tip the cookie dough out of the bowl onto a sheet of cling film lightly sprinkled with flour (to stop it sticking) and roll it up into a log shape twisting the ends of the cling film to create a tight barrel about 24 cm long. Wrap again in baking parchment if you find it too fragile to move. At this stage it’s then best to rest it in a freezer for 30 minutes – it can be frozen for up to 1 month before using.
· When ready to bake remove the dough from the freezer, unwrap from the cling film and cut into 12 slices approximately 1 ½ cm thick. Place on the lined baking sheet and bake in the oven for 25 minutes. Once removed from the oven transfer to a wire rack and allow them to cool - but keep them safe from any hungry mouths!
· Take a small scoop of ice cream and sandwich it in between two cookies.
· Work quickly and place them back into the freezer so the whoopie pies can set for about half an hour before serving.