Preheat the oven to 350 degrees F.

In a large bowl beat (with a stand up mixer or hand mixer), beat together the butter and both sugars.

Mix on medium speed for 2-3 minutes until the mixture is creamy. Scrape down the sides of the bowl and then add in the eggs and vanilla.  Continue mixing until thoroughly combined.

In a separate bowl, stir together the flour, baking soda and salt. Then mix the bowl of dry ingredients into the wet ingredients.

We recommend mixing this by hand so that the mixture does not get over mixed.

Stir until just combined.

Next gently stir in the chocolate chips. Then drop the cookie dough onto baking sheets 2 inches apart in approximately 1.5 tablespoon amounts.

Bake for 10-12 minutes until the edges are slightly browned.

Cool on the baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely. Then place the cookies in a freezer bag and place them in the freezer for 20-30 minutes.

Then take one cookie and place a scoop of the ice cream on the cookies then top the ice cream with the 2nd cookie.

Place the mini chocolate chips in a large wide mouth bowl.  Immediately roll the edges of the sandwiches in the mini chocolate chips so that they chocolate chips stick to the ice cream.

Serve immediately or wrap them individually in plastic wrap, place in a freezer bag and freeze for up to 2-3 months.