Chocolate Cookie for Ice Cream Sandwiches

Original recipe from Food & Wine. It's not a magazine I subscribe to -- maybe a 'free sample issue' along with one I do? This was definitely worth a try. And the cookie was a good texture for ice cream bars. I worked a smaller batch (halving the recipe) to test it out, and cut rounds rather than preparing a sheet to cut into bars...

Ingredients
1¼ C flour
1/3 C unsweetened cocoa powder
1 t salt
¾ t baking powder
½ C butter
¾ C sugar
1 T instant espresso*
1 egg
2 t vanilla

1 quart ice cream

* I used less; I like the way the bitter coffee brings out the chocolatey-ness over the sweetness -- using it this way is THE reason (the ONLY reason) I keep instant coffee/espresso in the house; but I do NOT like coffee and don't want to taste it. AT ALL. If you LIKE coffee--and depending on the flavor if ice cream you plan to sandwich--use the full tablespoon...or more.

Directions
Sift together flour, cocoa, salt and baking powder; set aside.

Beat butter, sugar and espresso until light and fluffy. Add egg and vanilla, beating until well combined. On low speed, gradually add dry ingredients until just combined.

Wrap dough in plastic wrap and chill (2 hours or up to 3 days).

Preheat oven to 350°F.

Roll dough on parchment paper, flouring the top as needed to prevent sticking, into a 1/8" thick 10x13" rectangle (mine was a bit thicker than that, but less than ¼", and I used a flour and cocoa powder mix to dust the top). Slide onto large baking sheet; chill until firm (about 30 minutes).

Dock the surface using the blunt end of a wooden skewer. You could simply do this with a fork, but using a skewer gives it the look of traditional ice cream sandwiches. Bake 9-11 minutes, until set in the middle but still soft. Cool completely before removing from baking sheet.

Cut in half. Invert 1 half; top with ice cream. Place remaining cookie half on top. Cover with aluminum foil; freeze until FIRM (at least 2 hours). Cut into bars; serve immediately.