- Preheat the oven to 175°C.
- Line 2 baking sheets with baking paper.
- Melt the chocolate and butter in a microwave in a plastic microwave proof bowl at 30 second intervals. Stir in between bursts, until all is melted. Set mixture aside to cool slightly.
- Beat 185g of the chocolate mixture and sugar in a stand mixer on medium speed until well combined. Add eggs and mix until completely incorporated. Add in vanilla. Add flour and salt and beat until just combined, then stir in the remaining 155g chocolate.
- Using an ice cream scoop, make balls about 5cm in diameter and place on baking sheet about 4cm apart.
- Bake for 9 to 11 minutes, rotating sheets half way through.
- Transfer baking paper and cookies to wire racks to cool completely.
- To assemble your chocolate mint ice cream sandwiches, scoop ice cream onto half of baked cookies and top with remaining cookies. Wrap in plastic wrap and freeze until ready to serve.
Photo by Isabelle Palatin
