Chip Cookie Ice Cream Sandwiches
1 batch chocolate chip cookies (recipe below)
½ gallon ice cream, flavor of your choice
Chocolate Chip Cookies:
5 to 5 1/2 cup flour
4 tsp. vanilla
¼ tsp. salt (if using unsalted butter use 1 tsp. salt)
3 tsp. soda
3 sticks butter, softened
1 cup white sugar
2 cup brown sugar
For the cookies:
In a bowl with an electric mixer, beat together the softened butter and sugars. Once it is smooth, add the eggs, and beat until the mixture is fluffy and light in color. Add the rest of the ingredients. Spray a cookie sheet with cooking spray. Place gold ball sized cookie balls onto the cookie tray. Bake at 350 degrees for 10-12 minutes, or until lightly golden brown (but not over cooked). Once they are cooked, remove from the oven and let cool completely until you make the sandwiches.
Once the cookies have cooled to room temperature, remove the ice cream from the freezer. Let the ice cream soften just a little bit before working with it. With a large ice cream scoop, scoop up a portion of ice cream. Place the ice cream on the back side of one of the cookies. Press another cookie on the top side of the ice cream and press the ice cream to all sides of the cookie. If you need additional ice cream, add some with a knife around the outside of the ice cream sandwich. Once the sandwiches are prepared, place them on a cookie sheet. Assemble them all as quickly as you can so the ice cream doesn’t melt. Once you have all of the sandwiches prepared, put a layer of saran wrap on top of the cookie sandwiches (all put on the pan in a single, flat layer). Put the tray into a freezer and freeze the sandwiches for 2 hours, to overnight. When you are ready to eat the sandwiches, remove them from the freezer and enjoy (quickly, before they melt ;).