Blackberry sorbet lends lightness to this luscious chocolaty stack—a frosty fantasy come true.

Serves 10

  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 room-temperature large egg
  • 1 tsp. vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. flaky sea salt
  • 1 cup semisweet chocolate chips
  • 2 pints blackberry sorbet


    Preheat oven to 350°. Line a baking sheet with parchment paper.

    In a large bowl, use a mixer to beat butter; sugar and brown sugar until light and fluffy. Add egg and vanilla extract; beat until well combined. In a medium bowl, sift together flour, cocoa powder, baking soda and baking powder. Fold in sea salt. Add dry ingredients to wet and beat on low until just combined; do not overmix. Fold in chocolate chips. Spoon dough in 2 Tbsp. rounds, each 2 inches apart, on prepared baking sheet.

    Bake until slightly firm in center, about 12 minutes. Remove from oven and cool on racks. When completely cooled, scoop 1/4 cup blackberry sorbet onto cookie halves. Sandwich cookies together and freeze until firm, about 30 minutes.

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