Classic Chocolate Chip Ice Cream Sandwiches
Serving Size / Yield
- 1/2 C. sugar
- 1 C. brown sugar
- 3/4 C. butter, melted and cooled
- 1 Tbs. vanilla
- 2 large eggs, slightly beaten
- 2 C. flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 C. semisweet chocolate chips
- 4 C. vanilla ice cream
- mini chocolate chips
In a bowl, combine the flour, baking soda and salt. In a separate bowl, cream the melted butter, brown sugar, and white sugar until mixed well. Beat in the vanilla and eggs until the mixture is light and creamy. Mix the wet and dry ingredients together until just blended and stir in the chocolate chips. Refrigerate the dough for a least 1 hour.
Preheat the oven to 325 degrees. Drop 1/4 C. dough on a greased cookie sheet 3 inches apart. Bake for 15 to 17 minutes, or until the edges start to brown. Let the cookies cool completely.
Once cool, put a scoop of ice cream between two cookies and gently press them together. Roll the edges in the mini chocolate chips.