These chocolate chip cookie ice cream sandwiches have homemade thin and chewy chocolate chip cookies and are filled with ice cream of your choice! You can assemble and freeze these in advance to have tasty treats on hand in the freezer! —Kate Wood
unsalted butter, at room temperature
(5 ounces appx.) of finely chopped semisweet or bittersweet chocolate
Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking sheets.
Cream the butter, brown sugar, and sugar with a mixes on medium speed until light and fluffy, about 1 minutes. Add the egg and vanilla, mixing to incorporate. Add the flour, baking soda, baking powder, and salt, and stir on low just until combined. Add the chocolate and fold to incorporate.
Place 1-1/2 tablespoon-sized balls of dough on the baking sheet about 2 inches apart and bake in the preheated oven for about 10 minutes or until the outer rim of the cookies are set, starting to bronze, and the inside of the cookies still look slightly underdone. Allow the cookies to cool completely (you can speed this process up in the freezer!) prior to filling with 1/3-1/2 cup sized scoops of ice cream of your choice. Freeze or eat immediately. You can store these wrapped in the freezer for up to two weeks.