Instructions

1. Line a 9 x 13 pan with parchment paper on plastic wrap. Spoon the softened ice cream into the pan, smoothing it into an even layer. Place the pan in the freezer to freeze for at least 4 hours or until ready to assemble cookies.
2. In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
3. In separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Last, fold in the chocolate chips. Do not over mix.
4. Refrigerate the cookie dough for at least a half hour, or overnight.
5. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Use a 1 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes, or until the edges are just golden brown and the centers have puffed up but are still under baked and gooey.
6. Place the cookies in the freezer to cool completely.
7. When ready to assemble the sandwiches, use a 3 inch round cookie cutter to cut out rounds of ice cream, sandwiching the ice cream in between two cookies. Press the sandwich together firmly to get the ice cream round to stick to the cookies. If desired, roll the edges of each cookie in more mini chocolate chips
8. Place back in the freezer to chill for at least 2 hours or overnight to set up. Allow the cookies sandwiches to thaw slightly before serving!