Ingredients
Scale
- 1 1/4 cups (163g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 6 tbsp (78g) granulated sugar
- 1/4 cup (56g) packed light brown sugar
- 2 large egg yolks
- 1/2 tsp vanilla extract
- 1 1/2 cups (306g) mini chocolate chips, divided
- Half gallon vanilla ice cream
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Combine flour, baking soda, baking powder, and salt in medium bowl.
- Cream butter and sugars on medium speed until light and fluffy.
- Add egg yolks and vanilla; mix until well combined.
- Add dry ingredients; mix until dough just combined. Do not over-mix. Dough will be thick.
- Fold in 1/2 cup mini chocolate chips.
- Form 1 1/2 tablespoon dough balls, flatten slightly, press extra 1/4 cup chocolate chips on top, place on sheet.
- Bake 7-10 minutes, until centers look done but edges barely golden. Allow to cool 4-5 minutes, then transfer to wire rack.
- Freeze cookies 20-30 minutes to firm up.
- Assemble sandwiches with 1/4 cup ice cream between two cookies. Freeze 2-3 hours. Roll edges in remaining chocolate chips if desired.
- Store in airtight container or individually wrapped. Keep frozen until serving.
Notes
You can store these in an airtight container with parchment paper separating them or wrap them individually in plastic wrap. They should be good for a week or so.
- Prep Time: 4 hours 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American