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Dutch Chocolate



  • 2 cups + 2 tablespoons all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cup unsalted butter
  • ¼ cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • Pecans, chopped (optional)


  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift together flour, cocoa powder, baking soda and salt.
  3. In another bowl, using an electric mixer, on medium high speed, mix butter and sugar until fluffy.
  4. Reduce mixer to medium speed and mix in eggs and vanilla. Reduce mixer to low and add in dry ingredients. Mix until just combined. Cover bowl with plastic wrap and refrigerate for an hour.
  5. Using a small ice cream dipper, scoop dough and roll into balls. If using pecans, dip half of cookie in chopped pecans pressing so the pecans will stick. Place on a cookie sheet lined with parchment paper. Bake 10-12 minutes. Cool on a cookie rack.
  6. Take half of the cookies and place one large scoop of Velvet Dutch Chocolate ice cream on the cookie. Top with second cookie and press to create sandwich. Serve immediately or cover in plastic wrap and freeze.