Chocolate Chip Cookie Ice Cream Sandwiches

I don’t think anyone’s a stranger to the Chipwich, that cookie sandwich you could get from the ice cream truck on hot summer days during a long afternoon at the park. I know two things to be true about this treat: 1) It was always at least two full dollars more expensive than everything else at the truck and 2) One always risks breaking several teeth if one intends to eat their cookie sandwich immediately following purchase. I ask you, is this wallet and mouth shattering dessert worth it? Yes. The answer is yes. Whoever thought this up was a hero*. Ice cream AND cookies. You don’t have to choose between them any more!

I’ve recently realized that the ice cream truck no longer goes down my street every day. And if that weren’t heartbreaking enough let’s also keep in mind that since the tips I made as a café-counter girl over the summer are the majority of my spending money (and oftentimes I made a grand total of $1.75 in a full half day shift) I can’t really afford to spend double that on a snack. Sigh. Can you hear the violins playing? Who wins at first world problems? This girl! I decided that the economical decision here would be to make my own version of the Chipwich. And boyyyyy was I right. These are awesome. I’m so serious. Plus I went for the rainbow sprinkle side decoration instead of the more traditional mini-chocolate chips. Make these. I’m not kidding.

*His name was Richard LaMotta. And although he was not a hero, he did go to law school and start his own record label before inventing the Chipwich, successfully marketing it, and eventually selling it to a division of Nestlé. This guy.

Cookies (adapted from Nestlé Toll House) 
- 2 1/4 cups flour 
- 1 tsp baking soda
- 1 tsp kosher salt 
- 1 cup (2 sticks) softened butter 
- 3/4 cup granulated sugar 
- 3/4 cup packed light brown sugar 
- 1 tsp vanilla extract 
- 2 eggs 
- 1 bag bittersweet chocolate chips 
- 1 cup chopped nuts (optional (walnuts or pecans are the best))

Preheat the oven to 375 degrees F. Line several baking pans with parchment paper. Sift the dry ingredients in a medium bowl and set aside. In a mixer beat the butter and sugars until creamy. Add eggs one at a time, beating well between additions. Add vanilla with the second egg. Stir in the flour mixture. Fold in the chocolate chips and nuts until just combined. Drop rounded tablespoons onto cookie sheet and bake 9-11 minutes. Cool completely on a wire rack before moving to preparation of the sandwiches. 

Sandwich Preparation 
- 1 gallon (more or less) of your favorite flavor of ice cream/frozen yogurt (I was going for classic so I went with vanilla, duh)
- Rainbow sprinkles for outside decoration (feel free to get creative here: chopped nuts, peanut butter chips, candied ginger, etc) 

Once the cookies have cooled, place them back on the baking sheets. Line the cookies upside down on the tray. Slightly soften the ice cream and place generous scoops on half of the overturned cookies. Use a spoon to smush down the scoops a bit and turn the other cookies right side up on top. Place the sprinkles in a bowl and roll the edges of the sandwich in them. Put the sandwiches in the freezer for at least 15 minutes and then devour!