Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips or chunks
1 ½ quarts vanilla ice cream (or flavor of choice)
Icing or decorations (sprinkles, mini M&Ms), if desired
- In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
- Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips.
- Spread into 2 9-inch cake pans (greased and lined with parchment paper for easy removal), removing 10 ounces or 1¼ cups of the dough if you want to make the chipwich.
- Bake at 350 degrees for approximately 15 minutes or until just cooked through in the center.
- Bake an additional 3 minutes or so if you are dividing all the dough between the two pans.
- Cool the cookies for 10-15 minutes in the pan, and then remove to a cooling rack.
- If proceeding to make the chipwich, wrap and store in the refrigerator until ready to assemble.
- Soften ice cream a bit. If you have a 10-inch spring-form pan, line it with foil and place one cookie, top down, in the pan.
- Spread the ice cream evenly over the cookie. Top with the second cookie. Wrap and freeze until ready to use.
- The pan allows you to fill the cookie with ice cream with little mess and can be easily removed at serving time.
- If you wish to cover the edges with sprinkles, mini M&Ms, nuts, etc., allow ice cream to soften a bit, and then roll cookie edges in desired topping.
- Freeze until ready to eat.
- Before serving, let sit for five minutes or so at room temperature for easier cutting. ENJOY!!!
- I baked the removed dough in a 6-inch pie plate for 15 minutes at 350 degrees.