Black and White Chocolate Cookie Ice Cream Snadwiches

This pic got rather a lot of likes on instagr.am the other day, proper food porn! And utterly delicious to eat too, if a tad messy! Making the cookies with vitalite not only makes them easier as you don’t need to remember to leave the butter out or faff about softening it if you forget; but it also gives them a better texture. Contrasting the dark bitter chocolate with the white sweet chocolate works really well. I prefer the two flavours to adding in milk chocolate too for triple chocolate cookies. This recipe is adapted from Nigella Lawson’s totally chocolate chocolate chip cookies from Nigella Express.

For about 20 cookies, depending on size, you need

125g dark chocolate
150g plain flour
30g cocoa powder
1tsp bicarb
½ tsp salt
125g vitalite
75g soft light brown sugar
50g white sugar
1tsp vanilla extract
1 egg
350g white chocolate chunks or chocolate cut into chunks

Ice cream of your choice to serve.

Melt the dark chocolate in a bain marie and leave to cool slightly.

Beat the sugars and vitalite in a free standing mixer until light and fluffy. Then add everything else, mixing thoroughly.

Place teaspoon sized blobs onto a lined baking tray. You should be able to get 9-12 cookies on a normal sized tray and they don’t spread that much whilst cooking. 

Cook in a moderate (170 degree) oven for 10 mins until cooked but not browned. Leave to cool on the tray for a few mins. If you try and move them too soon they will break but they will harden upon cooling. 

Sandwich your favourite ice cream in the middle and scoff. Nomtastic!

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