I did try to condense the title of this one, but it's the most succinct way I could think to include all the main topic points (ie delicious points) into once sentence. Please excuse me.
I had been dabbling with the gluten free cookie for a while when, the very night I made the successful batch, I attended an event at which I was given a tub of ridiculously decadent, local Melbournian chocolate ice cream. I don't know about your stance on fate and destiny, but I truly believe some higher power wanted me to make ice cream sandwiches. Ice cream sandwiches seem like the sort of thing God supposedly intervenes in.
1/2 cup brown sugar
150g butter, at room temperature
1/2 teaspoon table salt
1/2 teaspoon sea salt, plus extra to top the cookies
3/4 cup gluten free flour (I used Bob's Red Mill all purpose mix)
1/2 cup almond meal
3/4 cup cacao powder
1 teaspoon vanilla bean extract
1/2 teaspoon baking powder
30g dark chocolate, chopped
30g pistachios, chopped
Whatever icecream you fancy, and lots of it (note: making the cookies without the ice cream is acceptable but frowned upon)
1. Preheat the oven to 180 degrees Celsius.
2. Using a hand beater or Kitchen Aid if you're lazy/lucky that your Mum owns one like me, beat the butter and sugar until it becomes light and creamy. Add the eggs and then the flour, cacao, almond meal, baking powder and vanilla bean extract, and mix until a lovely cookie dough forms.
3. Mix in the chopped dark chocolate and pistachios, and pop the dough into the fridge for at least 10 minutes - more in a hot climate. I left mine for an hour or so - It makes them super easy to roll with your hands.
4. Line two baking trays with baking paper, and divide the cookie dough into 12 or so little balls. Press them down to create a cookie shape, and spray with a lil olive oil before sprinkling with sea salt.
5. Pop them in the oven for 15-20 minutes, and allow to cool completely, before extremely generously scooping enormous scoops of icecream in between two cookies.