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This recipe is presented to you by Our Kitchen


  • 2 cups flour
  • ½ tsp baking soda
  • 2 tsp cinnamon
  • 170g (6oz) butter, softened
  • 1 cup brown sugar
  • ½ cup caster sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup finely chopped chocolate pieces – I used a mix of white and dark.
  • 1 L (1 quart) vanilla ice-cream
  • Melted chocolate, chopped nuts and sprinkles to decorate 


  1. Preheat the oven to 165 ˚C (330° F) on Fan Bake and arrange the oven shelves so they are spaced evenly at about 1/3 and 2/3 down the cavity. Lightly grease or line two baking trays.
  2. Sieve the flour, baking soda and cinnamon into a medium-sized bowl.
  3. Combine the melted butter and sugars in a large bowl. Add the eggs, extra egg yolk, and vanilla extract and mix until well combined.
  4. Add the sieved flour and chocolate chunks and stir until just combined.
  5. For rectangular sandwiches, roll the dough out to approx 5mm (0.2 inch) thick and bake in two large rectangles, 24cm x 36cm each (10 x 15 inch).
  6. Alternatively, to make round cookies: divide the dough evenly into 24 pieces and roll into balls. Space them evenly on the oven trays, allowing plenty of room for them to spread.
  7. Bake for between 12 and 15 minutes until very light brown. The darker the cookies, the crisper they will be.
  8. Allow cookies to cool completely. If making rectangular cookies, cut each sheet into 12 evenly sized pieces.
  9. To assemble, allow ice-cream to soften a little and use a butter knife to spread half the cookies with ice-cream. Sandwich together and immediately return to freezer in an airtight container to firm up.
  10. Immediately before serving, drizzle melted chocolate over cookies and decorate with sprinkles and chopped nuts.