This crowd pleasing dessert is a childhood favourite .The combination of soft ice cream and fresh, chewy cookies is bound to put a smile on your face
175g unsalted butter, melted
200g soft dark brown sugar
100g golden caster sugar
1tsp vanilla essence
1 large free-range egg, plus 1 yolk
250g plain flour
1½tsp bicarbonate of soda
200g milk chocolate, chopped into small chunks
150g sour cherries
1l tub ice cream
Heat the oven to 160C.
Beat together the butter, and the sugars, then the vanilla, egg and egg yolk, until light and creamy.
Fold in the flour, bicarbonate of soda and a pinch of salt, until just blended.
Stir in the chocolate and cherries and drop 1tbsp of mixture on to the baking sheets for each cookie – you may have to do this in batches.
Don’t flatten the dough out. Bake for 10 mins, until the edges are crisp. Leave to cool on baking sheets.
To assemble, spoon 4tbsp ice cream on to half the cookies, top each with another cookie and press down lightly.