Yields 15 sandwiches
1 cup shortening
1 cup white sugar
1/2 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet mini chocolate chips
15 scoops strawberry ice cream, softened
1. Heat oven to 350 degrees F.
2. Beat shortening, sugar, brown sugar, eggs and vanilla in large bowl until creamy. Stir together flour, cocoa, baking soda and salt; add to egg mixture. Stir in chocolate chips. Drop by heaping tablespoons onto ungreased cookie sheet. Flatten
each with palm of hand or bottom of glass into a 3-inch circle about 1/4-inch thick. (Add 2 tablespoons flour if dough is too soft to handle.)
3. Bake 8 to 10 minutes or until almost set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
4. Place scoop of slightly softened ice cream on flat side of one cookie; spread evenly. Top with second cookie, pressing lightly. Wrap in foil; immediately place in freezer. Freeze until firm.
