# What You Need:
→ Coffee Cookies
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup light brown sugar
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 2 tablespoons instant espresso powder
07 - 2 tablespoons hot water
08 - 1 teaspoon vanilla extract
09 - 1/2 teaspoon baking soda
10 - 1/4 teaspoon salt
→ Vanilla Bean Ice Cream
11 - 2 cups heavy cream
12 - 1 cup whole milk
13 - 3/4 cup granulated sugar
14 - 1 vanilla bean, split and seeds scraped
15 - 1/4 teaspoon salt
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Combine instant espresso powder with 2 tablespoons hot water and set aside to cool completely.
03 - In a mixing bowl, beat softened butter with light brown sugar and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Add egg to butter mixture and beat until fully incorporated. Mix in cooled espresso mixture and vanilla extract until combined.
05 - In a separate bowl, whisk together flour, baking soda, and salt.
06 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing 2 inches apart. Flatten each portion slightly with your hand.
08 - Bake for 10-12 minutes until set but still soft to the touch. Remove from oven and cool completely on wire racks.
09 - In a mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla bean seeds, and salt until sugar dissolves completely.
10 - Transfer mixture to ice cream maker and churn according to manufacturer instructions. Transfer churned ice cream to freezer-safe container and freeze until firm, approximately 2 hours.
11 - Scoop approximately 1/3 cup firm ice cream onto flat side of one cooled cookie. Top with second cookie and gently press to distribute ice cream evenly.
12 - Wrap each assembled sandwich in parchment or plastic wrap. Freeze at least 1 hour before serving to achieve optimal texture.
