2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cups granulated sugar
1/2 cup (packed) light brown sugar
2 sticks (1 cup) unsalted butter
2 large eggs
1 teaspoon vanilla extract
8 ounces semisweet chocolate, cut into chunks [I use chocolate chips]
2 cups mini semisweet chocolate chips [start with 1 cup and keep added as needed]
2 quarts of your favorite ice cream, slightly softened [I always use Cookies & Cream]
Preheat the oven to 300 degrees.
In a medium bowl, whisk together the flour, baking soda and salt.
In a large bowl with an electric mixer, blend the granulated and brown sugars.
Add the butter and beat to form a grainy paste.
Add the eggs, one at a time, and the vanilla, then beat at medium speed until fully combined.
Add the flour mixture and blend at a low speed until just combined; do not over mix.
Fold in he chocolate chunks.
For each cookie, drop 2 tablespoons of dough onto an ungreased cookie sheet, leaving about 3 inches space between the cookies.
Pat the dough lightly to a 1/4 inch thickness.
Bake for 20 – 22 minutes, or until the cookies are lightly browned around the edges.
Cool for 5 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
Place the chocolate chips in a shallow bowl or plate.
Spread 1/2 cup of ice cream on each of 16 cookies.
Top with a second cookie and press the two halves together to push the ice cream slightly beyond the edges of the cookies.
Roll the edges of the ice cream sandwiches in the chocolate chips to coat them and to even out the edges of the sandwich.
Wrap each sandwich tightly in plastic wrap and freeze until firm, about 4 hours.
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NOTES:
A good friend of my wife’s makes these for BBQ’s and has become a big hit with my son.

Yield: 16 ice cream sandwiches