2 cups All purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks)unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
2 large eggs
1 tsp. vanilla extract
1 12oz. package semisweet chocolate chips
3 mints ice cream - such as Strawberry, Vanilla Bean, Mint Chocolate Chip, Banana, Rocky Road.
Assorted Candies; Mini Marshmallows, sprinkles, Gummy Bears.
Preheat oven to 350F. Line 2 Large Rimmed baking sheets with parchment paper. Sift flour, cocoa, baking soda and salt into a medium bowl. Using an electric mixer, beat butter in a large bowl until fluffy. Gradually beat in both sugars. Beat in eggs 1 at a time, then add vanilla and dry ingredients. Stir in chocolate chips.
For each cookie drop 2 heaping tablespoonfuls batter onto a prepared baking sheet. Bake cookies until dry looking but slightly soft to the touch, about 20 minutes. Cool on sheets of waxed paper. Cover and freeze. *Can be made 2 days ahead. Keep Frozen. Place 1 cookie. flat side up, on work surface. Top with 1/2 cup ice cream, flatten slightly. Top with another cookie flat side down. Roll edges in desired decorations.
