Chocolate Chip Ice Cream Sandwich Cookies

• 1/2 cup (115 g) unsalted butter, at room temperature
• 1/4 cup (50 g) granulated sugar
• 1/3 cup (70 g) packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (140 g) flour
• Slightly rounded 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (120 g) semisweet or bittersweet chocolate chips
• 1/2 cup (50 g) walnuts or pecans, toasted (see page 13) and chopped

1. Beat the butter with the granulated and brown sugar in the bowl of an electric stand mixer, or by hand, until smooth.
2. Beat in the egg and vanilla.
3. In a separate bowl, whisk together the flour, baking soda, and salt, making sure there are no lumps of baking soda.
4. Stir the dry ingredients into the creamed butter mixture, then mix in the chocolate chips and nuts.
5. Wrap the dough in plastic wrap, flatten it into a disk, and chill for at least 1 hour.
6. Preheat the oven to 350F (175C).
7. Line several baking sheets with parchment paper or silicone baking mats.
8. Form the dough into sixteen 1 1/2-inch (4-cm) rounds.
9. Flatten the rounds of dough into 3-inch (8-cm) disks, spaced evenly apart on the baking sheets.
10. You should get 6 on a normal 11 by 17-inch (28 by 43-cm) baking sheet.
11. Since they dont spread much, you can leave 1 inch (3 cm) of space between them.
12. Bake the cookies for 15 minutes, rotating the baking sheets midway during baking, then remove from the oven.
13. Once cool, sandwich ice cream between 2 cookies, then wrap each ice cream sandwich in plastic wrap and store in the freezer.

unsalted butter, sugar, brown sugar, egg, vanilla, flour, baking soda, salt, bittersweet chocolate chips, walnuts

Taken from www.epicurious.com/recipes/food/views/chocolate-chip-ice-cream-sandwich-cookies-380011 (may not work)