Chocolate Chip Cookie Ice Cream Sandwiches

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup brown suagr
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (5 ounces appx.) of finely chopped semisweet or bittersweet chocolate
• 1 quart ice cream of your choice

1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking sheets.
2. 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, baking powder, and salt, and stir on low just until combined. Add the chocolate and fold to incorporate.
3. Place 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. 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.

unsalted butter, brown suagr, sugar, egg, vanilla, flour, baking soda, salt, bittersweet chocolate, cream

Taken from food52.com/recipes/77323-chocolate-chip-cookie-ice-cream-sandwiches (may not work)