Chocolate Chip Cookie Ice Cream Sandwich

Summary

Yield	12 Servings

1 pound

butter, unsalted

1 cup

Granulated Sugar

2 3⁄4 cups

brown sugar, firmly packed

Eggs

1 tablespoon

vanilla extract

5 cups

All Purpose Flour

1 teaspoon

Salt

2 teaspoons

Baking Powder

2 teaspoons

baking soda

3 3⁄4 cups

chocolate chips

1⁄2 cup

walnuts

1 1⁄2 gallon

chocolate ice cream or your choice

Cream the butter, granulated sugar and brown sugar together in an electric mixer with a paddle attachment until smooth, light and fluffy.
Add in 2 eggs and blend on low speed until incorporated.
Scrape down the bowl and add in 2 more eggs and the vanilla.
Blend on low speed until incorporated.
Scrape down the bowl.
Sift together the flour, salt, baking powder and baking soda.
Add into the butter/egg mixture and blend until just incorporated.
Add in the chocolate chips and walnuts.
Blend until just incorporated.
Portion with a 1/2 cup measuring cup dusted with flour.
Bake on a flat baking sheet, 2" apart to allow for spreading during the baking process.
Bake at 325° for about 10 minutes.
Turn baking pan around.
Continue to bake for another 6-8 minutes or until the cookies are golden brown.
Remove from the oven and let cool for about 45 minutes.
Place the cookies in the freezer for 1 hour.
Portion the ice cream by pressing it into a 1/2 cup measuring cup.
Release the ice cream by quickly dipping the measuring cup in hot water.
Turn out onto one of the cookies and place another on top.
Gently press together and return to the freezer.
Repeat this process for all 12 sets of sandwiches.
Store in air tight freezer proof container.
May be stored up to 7 days.