Ice-Cream Sandwiches

The batter will be very thick; greasing the baking sheet before lining it with parchment paper will make it easier to spread the batter in an even layer. For a dressed-up dessert, roll the sides in chopped nuts, sprinkles, or chocolate chips.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 by 13-inch rimmed baking sheet and line with parchment paper.
2. Sift flour, cocoa, salt, and baking soda in medium bowl. Beat eggs, sugar, and chocolate syrup in large bowl until mixture is combined and light brown. Add melted butter and whisk until fully incorporated.
3. Add dry ingredients to egg mixture. With rubber spatula, gradually incorporate dry ingredients; stir until batter is evenly moistened and no dry streaks remain. Pour batter into prepared sheet; using offset spatula, spread batter evenly in pan. Bake until cookie springs back when touched, 10 to 12 minutes, rotating baking sheet halfway through baking. Let cool in pan on wire rack for 5 minutes, then run paring knife around edges of sheet to loosen. Invert cookie onto large cutting board; carefully peel off parchment. Cool to room temperature, about 30 minutes.
4. Using 2-3⁄4- to 3-inch round biscuit cutter, cut 16 rounds from baked cookie. Using serrated knife, slice away bottoms of ice-cream containers. Dip knife in warm water, wipe clean, and slice four 3⁄4-inch-thick rounds from each container, cutting through cardboard. Peel away and discard cardboard. Using same biscuit cutter, cut out rounds from each ice-cream slice. Assemble ice-cream sandwiches, placing ice-cream round on cookie bottom, then topping with another cookie, shiny side up. Serve immediately or freeze on aluminum foil–lined baking sheet, covered with foil, for up to 3 hours. (Sandwiches can be frozen, wrapped individually in waxed paper, then foil, for up to 1 week; let sandwiches sit at room temperature for 10 minutes before serving.)

CUTTING ICE-CREAM ROUNDS
1. Using serrated knife, slice away bottom of each ice-cream container. Dip knife in warm water, wipe clean, and cut four 3⁄4-inch-thick rounds, each time making small slice into pint then rotating container, cutting through entire pint.
2. With same biscuit cutter used to cut cookie rounds, cut out round from each ice-cream slice. Place cut ice-cream round on cookie bottom, then top with another cookie, shiny side up.