Giant Cookie Ice Cream Sandwich

Ingredients:

• ¾ cup (1½ sticks) unsalted butter, softened

• 3/4 cup packed light brown sugar

• 1/3 cup sugar

• 1 large egg + 1 egg yolk

• 1 tablespoon vanilla extract

• 1 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 2 cups all-purpose flour

• 1 and ¼ cups semi-sweet chocolate chips

• 1/3 cup milk chocolate chips (or dark)

• 1.5 quarts vanilla bean ice cream

• optional: mini chocolate chips or sprinkles for the side of the cookie sandwich

INSTRUCTIONS

1. Preheat oven to 350 F. Lightly grease two 9-inch springform pans and line with parchment paper. (Or if you only have one springform pan, just line the pan and wait until the first cookie has baked and slightly cooled then bake the second cookie.)

2. Cream together the butter and sugars in the bowl of a stand mixer with the paddle attachment. Beat on medium speed until light and fluffy. Add the egg, egg yolk, and vanilla extract. Mix well. Mix in the baking soda and salt. Then gradually add and mix in the flour until fully incorporated. Gently stir in the 1 1/4 cups of semi-sweet chocolate chips and 1/3 cup of milk or dark chocolate chips.

3. Divide the dough in half and press out the cookie dough into the prepared springform pans. Bake for 13- 15 minutes, until light golden brown and almost set. Cool on a wire rack in the springform pans.

TO ASSEMBLE:

1. Once cookies are cool and set, line one of the 9-inch springform pans with plastic wrap, using two pieces to create a t-shape with overhang on the sides. Invert one cookie top-side down in the bottom of the pan. Using a rubber spatula, add a smooth layer of the softened ice cream. Gently top with the remaining cookie, top side up pressing down slightly until it's even. Wrap plastic wrap over the top of cookie cake. Place in the freezer for at least 2 hours or overnight.

2. When ready to serve, add the mini chocolate chips or sprinkles to sides of cookie ice cream cake.

3. Let soften for 5-10 minutes, then slice like a cake.