Prep Time: 10 Minutes. Cook Time: 15 Minutes. Total Time: 25 Minutes Yield: 11.

Ingredients

• 1/2 cup  unsalted butter, at room temperature

• 1/2 cup  packed brown sugar

• 1/3 cup  sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1–1/4 cups  all-purpose flour

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 cup finely chopped semisweet or bittersweet chocolate (your choice)

• (2) Talenti Black Raspberry Chocolate Chip Gelato’s

Instructions

1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper or silicone baking sheets.

2. Cream the butter, brown sugar, and sugar for about 1 minute with a mixer on medium speed until light and fluffy. Add the egg and vanilla, mixing to incorporate. Add the flour, baking soda, and salt, and stir on low just until combined. Add the chocolate chips and fold to incorporate.

3. Roll 1-1/2 tablespoon-sized balls of dough on the baking sheet about 2 inches apart. Bake in the preheated oven for about 10 minutes or until the outer rim of the cookies begin to bronze and the inside of the cookies still look slightly underdone. If your cookie dough balls look shiny and greasy you may have used butter that was too soft. Now allow the dough to chill in the fridge briefly, about 20-30 minutes. Allow the cookies to cool completely (you can always speed this process up in the freezer.) prior to filling with 1/3-1/2 cup sized scoops of ice cream of your choice. Roll the ice-cream exposed sides of the cookie sandwich in a light layer of chocolate chips. Freeze or eat immediately. You can store these wrapped in the freezer for up to two weeks. 

For original recipe visit:  https://thewoodandspoon.com/chocolate-chip-cookie-ice-cream-sandwiches/