Cosmic brownie cookie ice cream sandwich

Ingredients

• 1/4 cup Active Sourdough Starter (100% hydration, fed 4‑6 hours before use)
• 1 1/2 cups All-Purpose Flour (sifted)
• 1/2 cup Unsweetened Cocoa Powder (Dutch‑processed for deep flavor)
• 3/4 cup Granulated Sugar (fine)
• 1/2 cup Brown Sugar (packed)
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract (pure)
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup All‑Natural Rainbow Chocolate Chips (made from rich ganache frosting, natural colors)
• 4 oz Dark Chocolate (70% cacao) (chopped)
• 1/2 cup Heavy Cream
• 1 tbsp Unsalted Butter (for ganache) (cut into pieces)
• 1 pint Premium Vanilla Ice Cream (softened slightly for scooping)

Instructions

1. Feed and Activate Sourdough Starter

   Discard half of your starter, feed the remaining 1/4 cup with equal parts flour and water, and let it sit at room temperature for 4‑6 hours until bubbly.

   Time: PT15M

2. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, cocoa powder, baking soda, and salt until evenly distributed.

   Time: PT5M

3. Cream Butter and Sugars

   Using a stand mixer on medium speed, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3‑4 minutes.

   Time: PT5M

4. Add Egg, Vanilla, and Starter

   Add the egg, vanilla extract, and the active sourdough starter to the butter‑sugar mixture. Mix on low until just combined.

   Time: PT3M

5. Combine Wet and Dry, Fold in Chocolate Chips

   Gradually add the dry ingredient mixture to the wet mixture, mixing on low. Once a shaggy dough forms, fold in the rainbow chocolate chips by hand.

   Time: PT5M

6. Bulk Fermentation

   Cover the bowl with a damp towel or plastic wrap and let the dough ferment at room temperature for 12 hours (or overnight). It will puff slightly and develop a subtle tang.

   Time: PT12H

7. Chill the Dough

   After fermentation, place the dough in the refrigerator for 30 minutes to firm up for easier handling.

   Time: PT30M

8. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT10M

   Temperature: 350°F

9. Portion and Shape Cookies

   Line a baking sheet with parchment paper. Scoop the chilled dough with a 3‑inch cookie scoop or tablespoon, roll into balls, and gently flatten to about 1/2‑inch thickness.

   Time: PT10M

10. Bake Cookies

    Bake for 12 minutes, or until the edges are set but the centers still look slightly soft.

    Time: PT12M

    Temperature: 350°F

11. Cool Cookies

    Remove the sheet from the oven, let the cookies rest on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.

    Time: PT10M

12. Prepare Ice Cream Filling

    Allow the vanilla ice cream to soften for 5 minutes at room temperature. Using an ice‑cream scoop, place a generous scoop onto the flat side of a cooled cookie.

    Time: PT5M

13. Assemble Sandwiches

    Top the ice‑cream scoop with a second cookie, pressing gently to spread the ice cream to the edges. Repeat for all cookies.

    Time: PT10M

14. Freeze Assembled Sandwiches

    Place the assembled sandwiches on a parchment‑lined tray and freeze for at least 30 minutes to set the ice cream.

    Time: PT30M

15. Make Optional Ganache Drizzle

    In a small saucepan, heat the heavy cream until just simmering. Remove from heat, add chopped dark chocolate and butter, stir until smooth. Drizzle over the top of each sandwich before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g