Mini Chip Cookie Ice Cream Sandwiches

Ingredients

Tick the ingredients as you go

Cookies

• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) packed light or dark brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg plus 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups (225 g) mini semi-sweet chocolate chips

Filling and coating

• 3 cups (about 540 g) vanilla ice cream, or any flavour
• 1 cup mini chocolate chips (180 g), sprinkles (150 g) or finely chopped nuts (100 g)

Instructions

1. 1

   Heat the oven to 350°F (177°C) and line 3 baking sheets with parchment or silicone mats (or bake in batches).

2. 2

   Whisk the flour, cornstarch, baking soda and salt in a medium bowl.

3. 3

   Using the paddle attachment, beat the butter and both sugars on medium-high for about 3 minutes. Beat in the egg, yolk and vanilla. Add the dry ingredients on low, then mix in the chocolate chips. The dough will be soft and sticky; it doesn't need chilling.

4. 4

   Scoop about 1.5 tablespoons (35 g) of dough per cookie, leaving 3 inches between them. Bake for 12-13 minutes, until the edges are lightly golden but the centres still look soft.

   
6. 5

   Leave on the sheets for 5 minutes (press a few extra mini chips into the warm tops if you like), then move to a wire rack to cool completely.

7. 6

   Turn a cookie upside down, spread about 1/4 cup (45 g) of ice cream right to the edges and top with a second cookie, pressing gently in the middle. Roll the exposed edge in your chosen coating, then wrap each sandwich straight away in plastic wrap or parchment and put it in the freezer.

   
8. 7

   Freeze for at least 3 hours, or up to 3 months.