Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
- In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add the egg, egg yolk, and vanilla extract. Mix until well combined.
- Gradually mix in dry ingredients until just combined. Fold in the chocolate chips by hand.
- Scoop dough into 2-tablespoon sized balls and place on baking sheets 2 inches apart.
- Bake for 10-12 minutes until edges are golden but centers are still soft. Cool completely on wire racks.
- Once cookies are cool, place a scoop of softened ice cream on the bottom of one cookie. Top with a second cookie and press gently.
- Optional: Roll the exposed ice cream edges in mini chocolate chips.
- Wrap sandwiches in plastic wrap and freeze for at least 30 minutes before serving.
Notes
Ensure cookies are completely cool before assembling to prevent ice cream from melting immediately.