- 2/3 cup (1 1/3 sticks) unsalted butter, room temperature, plus more for baking sheet
- 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for baking sheet
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 quart mint chocolate-chip ice cream, softened
- 1 1/2 cups <u>Hot Fudge Sauce</u>
- Preheat oven to 375 degrees. Butter a 10-by-15-inch rimmed baking sheet; dust with flour, tapping out excess. Set aside. In a bowl, whisk together flour, cocoa, baking powder, and salt.
- Cream butter and sugar until smooth. Add eggs and vanilla; beat until light and fluffy. With mixer on low, gradually beat in flour mixture. Pat dough into a rectangle. Wrap in plastic; refrigerate 30 minutes.
- Roll out dough between wax paper into a 10-by-15-inch rectangle. Remove top paper; use the bottom to flip dough onto prepared sheet. Score into 20 squares with a paring knife. Pierce holes over squares.
- Bake until just firm, 8 to 10 minutes, rotating sheet halfway through. Cut into squares; let cool completely.
- Sandwich ice cream between two cookies. Wrap in plastic; freeze to set, 5 to 10 minutes. Serve plain, or place on plates, and drizzle with hot fudge.
Pricking holes in the dough with a fork prevents it from puffing during baking.