Ingredients

• 3/4 cup Butter, softened
• 1 cup Light Brown Sugar
• 1 Egg + 1 Egg Yolk
• 2 teaspoons Vanilla
• 3/4 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 2 cups Flour
• 1 1/2 cups Chocolate Chips
• 1/2 gallon Vanilla Ice Cream
• 1 cup Mini Chips

Directions

1. Preheat oven to 350F
2. Spray a 9 inch springform pan with nonstick spray; set aside
3. In the bowl of a stand mixer with paddle attachment beat butter and surge together for 2 minutes; add in the egg, yolk, vanilla, baking soda and salt; mix for 1 minute until smooth; scrape the sides of the bowl as necessary
4. Turn the mixer to low; add in the flour; mix until just combined
5. Stir in the 1 1/2 cups chocolate chips
6. Divide the dough in half; press half of the dough into the bottom of the prepared pan; bake for 15-20 minutes until edges are golden
7. Allow the cookie to cool in the pan for 10 minutes; remove the sides of the springform pan; use a spatula to transfer the cookie to a wire rack to cool completely
8. Clean the pan and spray again with nonstick spray before repeating the baking process with the remaining dough; when the second cookie is down leave it in the pan and allow to cool
9. When the second cookie is cooled remove ice cream from freezer and thaw slightly to make it easier to spread
10. Place all the ice cream on top of the cooking in the pan; spread it evenly using a spatula
11. Place the other cookie on top; press down slightly to it is even
12. Cover your pan with aluminum foil; place in freezer for at least 2 hours to allow ice cream to refreeze
13. To serve, remove the sides of the pan then press mini chocolate chips into the ice cream; slice and serve