Chocolate-Chocolate Chip Cookie and Strawberry Gelato Sandwiches

• 2 1/4 cups all purpose flourflour
• 1/2 cup natural unsweetened cocoa powder
• 1 teaspoon baking sodabaking-soda
• 1/2 teaspoon saltsalt
• 1 cup (2 sticks) unsalted butter, room temperaturebutter
• 1 cup (packed) dark brown sugardark-brown-sugar
• 1/2 cup sugarsugar
• 2 large eggsegg
• 1 teaspoon vanilla extractvanilla-extract
• 1/2 teaspoon almond extractalmond-extract
• 2 cups semisweet chocolate chipschocolate-chips
• Fresh Strawberry Gelato , slightly softenedstrawberry

1. 01Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment. Sift first 4 ingredients into bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in both sugars, then eggs, 1 at a time. Beat in extracts, then flour mixture. Fold in chocolate chips. Drop batter by heaping tablespoonfuls onto prepared sheets, spacing mounds 2 to 3 inches apart. Using moist fingertips, flatten mounds to 3/4-inch thickness.
2. 02Bake cookies 5 minutes. Reverse sheets. Bake until cookies are puffed and dry-looking but soft to touch, about 5 minutes. Cool completely. Freeze on sheets 15 minutes.

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