# Components:
→ Coffee Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 tablespoons instant espresso powder
06 - 1 teaspoon vanilla extract
07 - 2 cups all-purpose flour
08 - 1/2 cup unsweetened cocoa powder
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon salt
→ Vanilla Bean Ice Cream
11 - 2 cups heavy cream
12 - 1 cup whole milk
13 - 3/4 cup granulated sugar
14 - 1 vanilla bean, split and seeds scraped
15 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in espresso powder and vanilla extract until well combined.
04 - In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
05 - Gradually mix dry ingredients into wet ingredients, stirring until just combined and no flour streaks remain.
06 - Drop dough by rounded tablespoon portions onto prepared baking sheets, spacing approximately 2 inches apart. Gently flatten each mound with your palm.
07 - Bake for 10-12 minutes until cookies are set on the edges but still soft in the center. Transfer to wire rack and cool completely.
08 - In a medium saucepan, combine heavy cream, whole milk, granulated sugar, vanilla bean seeds, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture steams. Do not allow to boil. Remove from heat and discard vanilla pod if used.
09 - Cool the mixture to room temperature, then transfer to an ice cream maker and churn according to manufacturer's instructions. Transfer churned ice cream to a container and freeze until firm, approximately 2 hours.
10 - Place a scoop of frozen ice cream on the flat side of one cooled cookie, top with a second cookie flat-side down, and gently press together. Repeat with remaining cookies and ice cream.
11 - Arrange assembled sandwiches on a baking sheet and freeze for at least 30 minutes before serving to ensure optimal texture.
