Classic chocolate ice cream sandwiches

Whisk the flour, salt, baking soda and Dutch processed cocoa; sift if lumpy.

Mix and smear the soft butter, white sugar, brown sugar and vanilla with a spatula into a smooth paste, a couple of minutes.

Add the flour mixture and room-temperature milk all at once and stir into a smooth, fairly stiff batter.

Spray a Silpat-lined sheet with a little vegetable oil and rub in; scoop the batter on, 12 cookies for six sandwiches, smoothing ragged edges with a damp finger.

Bake in the centre of a 350 degree oven for 9 or 10 minutes. Tap the pan on the counter five times to compress the cookies.

Cool on the pan, then freeze 10 or 15 minutes until firm. Loosen each cookie from the mat and poke 10 or 12 holes in the tops with a chopstick; return to the freezer.

Flip one cookie, add a scoop of vanilla ice cream, press a second cookie on top; wrap in plastic and freeze a few hours before serving.