Hazelnut Chocolate Chip Gelato Sandwiches
I love to make my own cookies to match the flavor of my store-bought gelato, which makes the perfect ice cream sandwich!
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon sea salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ sticks unsalted butter, softened 12 tablespoons
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ½ cups semisweet chocolate chips
- 1 cup hazelnut meal/flour
- 2 pints Talenti Hazelnut Chocolate Chip Gelato
Instructions
- In small bowl, stir together flour, salt, baking soda and baking powder. Beat butter, sugar and brown sugar in large mixer bowl until creamy. Add vanilla; then beat in eggs, one at a time, until well combined. Gradually beat in flour mixture. Stir in chocolate chips and hazelnut meal. Cover and refrigerate at least 2 hours or up to overnight.
- Preheat oven to 350 degrees F. Drop cookie dough by 2-tablespoon-fuls onto parchment-lined baking sheets and gently press to flatten slightly. Bake 13 to 14 minutes or until cooked through. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Assemble the sandwiches:
- Turn 32 cookies over so that flat sides face up (you may have some extra cookies left over). Place 1/4 cup of gelato onto 16 cookies. Press remaining cookies onto gelato to form sandwiches. Wrap individually in plastic wrap and store in freezer up to 2 weeks.
Notes
- Use a cookie scoop to keep your cookies uniform in size and shape.
Calories: 530kcal, Carbohydrates: 74g, Protein: 8g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 60mg, Sodium: 267mg, Potassium: 272mg, Fiber: 3g, Sugar: 45g, Vitamin A: 557IU, Vitamin C: 1mg, Calcium: 140mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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