1-Start your adventure with Chocolate Chip Cookie Ice Cream Sandwiches by preheating the oven to 350°F (177°C) and lining baking sheets with parchment paper or silicone mats. This step sets the stage for baking even, golden cookies. Measure out all your ingredients in advance to keep things flowing smoothly in your kitchen.

2-Next, in a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt. This mix creates the base that gives your cookies their soft, chewy texture, which is perfect for holding ice cream. In another bowl, beat 3/4 cup unsalted butter with 3/4 cup packed brown sugar and 1/2 cup granulated sugar until creamy, then add 1 large egg plus 1 egg yolk and 2 teaspoons pure vanilla extract, mixing well for a rich flavor.

3-Gradually add the dry ingredients to the wet mixture on low speed, then stir in 1 1/4 cups mini semi-sweet chocolate chips. The dough will be soft and sticky, ready for shaping. Scoop about 1.5 tablespoons of dough per cookie onto your prepared sheets, spacing them 3 inches apart, and bake for 12-13 minutes until the edges are lightly browned but the centers stay soft.

4-After baking, let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to cool completely. You can press extra mini chocolate chips on the warm cookies for a fun decoration. To assemble, place one cookie upside down, add about 1/4 cup of ice cream, spread it gently, and top with another cookie, pressing lightly. Roll the edges in 1 cup mini chocolate chips, sprinkles, or nuts, then wrap and freeze for at least 3 hours. For instance, if you’re looking for more baking ideas, check out our apple spice crumb muffins recipe for complementary treats.