Ingredients
Method
- In a small bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream the butter and both sugars together on medium speed until smooth and creamy.
- Add the egg and vanilla in and mix until combined. Turn the mixer on low and slowly incorporate the flour mixture, beating until just combined (do not overmix).
- Stir the chocolate chips in until just combined.
- Using a large cookie scoop (or small if you prefer smaller ice cream sandwiches) and scoop dough balls onto a baking sheet. Freeze for 1 hour or up to overnight.
- Preheat oven to 350°F. Line an extra large baking sheet with parchment paper and place the frozen dough balls onto the baking sheet.
- Bake cookies for 10-14 minutes, or until slightly golden brown on the edges and slightly underbaked in the middle. Rotate the sheet halfway through baking.
- Remove cookies from the oven and cool on the pan on a wire rack. Once cooled, transfer baking sheet with cookies to the freezer. Freeze cookies for 1 hour or up to overnight.
Assembly
- Once cookies have been frozen for at least an hour, use a large ice cream or cookie scoop to place a large scoop of ice cream on top of one cookie half. Top with another cookie an smoosh them together.
- Freeze tightly wrapped in the freezer to set the ice cream. I'd recommend setting ice cream sandwiches out at room temperature for 5 - 10 minutes prior to eating, just to soften them up a bit!
Notes
- If you prefer smaller cookies, use a smaller cookie scoop for the dough balls and ice cream. I would recommend cutting the baking time in half and then adjusting from there until the cookies are golden brown on the edges and slightly underdone in the centers.
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