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!
Total Time:25 minutes
1/2 cup (113 gm) unsalted butter, at room temperature
1/2 cup (100 gm) packed brown sugar
1/3 cup (70 gm) sugar
1 large egg
1 teaspoon vanilla extract
1–1/4 cups (180 gm) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (5 ounces) finely chopped semisweet or bittersweet chocolate (your choice)
Ice cream of your choice
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, and salt, and stir on low just until combined. Add the chocolate and fold to incorporate.
Roll 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. If your cookie dough balls look shiny and greasy or if you know you used butter that was too soft, allow the dough to chill in the fridge briefly, about 20-30 minutes. 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.
Chopping the chocolate finely is really important here! You don’t want to bite into big chunks of chocolate when the cookies are frozen. Also, using chopped chocolate instead of chips is important as the chips are designed to not melt well.