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 eggs
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!!!


  1. I baked the removed dough in a 6-inch pie plate for 15 minutes at 350 degrees.
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