Ingredients
Equipment
Method
Preheat and mix dry ingredients
- Preheat the oven to 350F and line 2 sheet pans with parchment paper, using a marker to lightly outline 8-inch circles if you like. Whisk all-purpose flour, baking soda, and salt in a bowl until evenly combined.
Make the cookie dough
- Beat the softened unsalted butter, granulated sugar, and brown sugar until fluffy, scraping the bowl once as needed. Add the eggs and vanilla extract and mix until smooth.
Fold in flour and chips
- Stir the flour mixture into the wet ingredients until just combined. Fold in the semi-sweet chocolate chips so the dough stays thick and studded.
Bake the two giant cookie rounds
- Divide the dough into 2 equal halves and press each into an 8-inch circle on the parchment-lined sheet pans. Bake at 350F for 14-16 minutes, until golden but slightly underdone in the center (look for set edges with a softer middle).
- Cool the cookie rounds completely on the sheet pans so they hold together for filling.
Assemble and freeze
- Spread a thick layer of softened vanilla ice cream over one giant cookie, aiming for about an inch of ice cream at the center. Carefully top with the second giant cookie and press gently to create a sealed sandwich.
- Freeze for at least 1 hour until firm, then slice into wedges like a pizza to serve (use a sharp knife for clean cuts).
Notes
Pro tip: Soften the vanilla ice cream just enough to spread—if it’s too runny, it will leak out as the sandwich firms. Store leftovers covered in the freezer for up to 2 weeks; freeze yes (best for up to 2 weeks) and thaw 3–5 minutes at room temperature for easier slicing. For a dairy-free swap, use a high-fat dairy-free vanilla ice cream so the texture stays dense enough to slice into wedges.