Cookies and Cream Frappuccino

Part 1: Hot Cocoa with Carbon Black Frappuccino (Cookies)

Ingredients
227g Half and Half
40g (4T) deZaan Hot Cocoa Mix
24g (4T) deZaan Carbon Black Cocoa Powder
70g (5T) Sugar
290g (2 cups) Ice

Method
Heat only 1/2 of the half and half to 65°C/149°F.
Blend in the hot cocoa mix, cocoa powder, and sugar until smooth.
Blend in the remaining half and half.
Blend with ice until smooth.

Part 2: Vanilla Shake (Cream)

Ingredients
100g (1/2 cup) Vanilla Ice Cream
42g (3T) Milk

Method
Blend the ice cream and milk until smooth.
Part 3: Carbon Black Cookie Sandwich

Ingredients

Cookie:
351g All-Purpose Flour
39g deZaan Carbon Black Cocoa Powder
9g Baking Powder
3g Salt
227g Butter (soft)
200g Granulated Sugar
50g Egg
10g Vanilla Extract

Filling:
230g Butter (soft)
530g Confectioners’ Sugar
9g Vanilla Paste
1g Salt

Method
Sift the flour, cocoa powder, baking powder, and salt together. Set aside.
Cream the butter and granulated sugar until light and fluffy.
Add in the egg and vanilla. Mix to combine. Add in the dry ingredients and mix on low until just combined. Do not over-mix.
Divide the dough in two. Roll each portion between two pieces of parchment to 0.6 cm/0.25 inch thickness.
Cut the dough into desired shape and size. Chill the sheets until firm. This will make it easy to separate the pieces.
Tray out the cookies onto parchment-lined sheet trays. Space them about 2.5 cm/1 inch apart.
Bake at 176°C/350°F for about 12-15 minutes.
To make the filling, combine all of the ingredients in the bowl of a stand mixer. With a paddle, cream until smooth.
Roll the batter out between two pieces of parchment to 0.6 cm/0.25 inch thickness and freeze.
Once firm, cut the filling to the same size as the cookies. Place the filling in between two pieces of the cookies.

Part 4: Chocolate Sauce

Ingredients
397g Granulated Sugar
133g deZaan Rich Terracotta Cocoa Powder
317g Heavy Cream
8g Vanilla Paste
1g Sea Salt
144g Butter

Method
Combine all of the ingredients except the butter in a pot. Mix to combine.
Heat on medium-low and cook while constantly stirring, just until the sugar and salt have dissolved.
Turn off the heat and blend in the butter.
Strain and chill.

Part 5: Assembly

Method
Layer the cookies and cream components in a chilled glass, starting and ending with the cookie layer.
Top with whipped cream and a drizzle of chocolate sauce and cookie crumbles.
Serve with homemade cookie sandwiches.