Chocolate Chip Cookie and Cookie Dough Ice Cream Sandwiches

Ingredients

• \1 1/3 cup s (1\1 1/2 ounce s1/326 grams) all-purpose flour
• \1 1/2 teaspoon stable salt
• 3/4 teaspoon baking soda
• 12 tablespoon sunsalted butter , melted
• 1 cup packed (7 ounce s1/198 grams) light brown sugar
• 1/2 cup (\1 1/2 ounce s1/99 grams) granulated sugar
• 2 tablespoon slight corn syrup
• 1 large egg plus 1 large yolk
• 1 tablespoon vanilla extra ct
• \1 1/4 cup s (\1 1/2 ounce s1/213 grams) chocolate chips
• 3 pint schocolate chip cookie dough ice cream

Instructions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Line 2 rimless baking sheets with parchment paper. Whisk 2⅓ cups (11½ ounces/326 grams) all purpose flour, 1½ teaspoons table salt, and ¾ teaspoon baking soda together in medium bowl; set aside.
2. Whisk 12 tablespoons melted butter, 1 cup packed (7 ounces/198 grams) light brown sugar, ½ cup (3½ ounces/99 grams) granulated sugar, and 2 tablespoons light corn syrup in large bowl until well combined, about 30 seconds.
3. Whisk in 1 large egg plus 1 large yolk and 1 tablespoon vanilla extract until fully combined and mixture is smooth and creamy, about 30 seconds.
4. Stir in half of flour mixture with silicone spatula or wooden spoon.
5. Stir in 1¼ cups (7½ ounces/213 grams) chocolate chips and remaining flour mixture until no dry flour remains.
6. Divide dough into forty 1 ounce/28 gram portions, about 1 heaping tablespoon each; divide any remaining dough evenly among dough portions. Roll dough portions between your hands to form smooth balls.
7. Evenly space dough balls on prepared sheets, 20 balls per sheet. Using your hand, flatten balls to ¾ inch thickness.
8. Bake cookies, 1 sheet at a time, until centers of cookies are puffed and still very blond, about 8 minutes; cookies will seem underdone. Let cookies cool on sheet for 5 minutes. Using spatula, transfer cookies to wire rack; let cool for 30 minutes. Place 1 baking sheet, still lined with parchment, in freezer.
9. Place 4 cookies upside down on counter.
10. Working quickly, deposit 1 large scoop of chocolate chip cookie dough ice cream (about ¼ cup) onto each cookie.
11. Place 1 cookie right side up on top of each scoop.
12. Gently press and twist each sandwich between your hands until ice cream spreads to edges of cookies (edges may be uneven; ice cream can be neatened after freezing).
13. Transfer sandwiches to prepared sheet in freezer.
14. Repeat with remaining cookies and remaining ice cream.
15. Freeze sandwiches for at least 8 hours before serving. (Sandwiches can be individually wrapped tightly in plastic wrap, transferred to zipper lock bag, and frozen for up to 2 months.)