Copycat Chipwich

Gather the ingredients. Preheat the oven to 350 F and line two baking sheets with parchment paper and grease with cooking spray.

Melt the butter in a microwave-safe bowl in 30-second increments until slightly melted. Some small butter chunks can remain, be careful not to overheat.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 4 minutes.

Add vanilla and egg and beat on low until just incorporated.

Sift in the flour, baking soda, baking powder, and salt and continue mixing on low until fully incorporated. Be careful not to overmix.

Add 3/4 cup of the chocolate chips and mix by hand just until incorporated.

Using a large cookie scoop, scoop 8 cookies onto the prepared baking sheets, 4 cookies spaced out on each.

Bake for 9 to 11 minutes until the cookies are barely golden and puffed, careful not to overbake.

Allow to cool on the baking sheets for 30 minutes, then transfer to an airtight container and freeze the cooled cookies for at least 30 minutes, or until ready to use.

When ready to make the Chipwiches, line a baking sheet with wax paper and scoop the ice cream into a 2 1/2-inch cookie cutter about 1-inch thick. Repeat 3 more times. Freeze the 4 ice cream rounds for about 20 minutes.

Sandwich the portioned ice cream rounds between two frozen cookies. Repeat with the other cookies and ice cream.

Roll the exposed edges in the remaining mini chocolate chips to coat. Freeze in an airtight container at least 1 hour. Serve, or wrap each in plastic and return to the airtight container to freeze up to 1 month.