1 Dozen sandwiches
240g of butter, melted
180g of light brown sugar, packed
150g of granulated sugar
45ml of whole milk
1 tbsp of vanilla extract
300g of all-purpose flour, heat-treated
¼ tsp of kosher salt
263g of mini chocolate chips
2 pints of your favourite ice cream, softened
Line an 8in x 8in (20cm x 20cm) square baking pan with parchment paper, leaving a little overhang on all sides of the pan.
In a large mixing bowl, stir the butter, sugars, milk and vanilla until well combined. Slowly stir in the flour and salt. Mix well. Fold in the chocolate chips. Do not over-mix.
Press half the dough into the prepared baking sheet, smoothing it out as much as possible and using the parchment overhang to help flatten it. Top with another piece of parchment paper. Freeze for about 1 hour, or until firm.
While the ice cream is firming up again, place the remaining cookie dough on a large piece of plastic wrap. Press it into an 8in x 8in (20cm x 20cm) square and set aside. Remove the baking sheet from the freezer and place this square of cookie dough on top of the ice cream. Cover and freeze overnight, or until firm.
Allow to cool for about 15 minutes. Remove from the pan and cut into 12 squares. Serve immediately.
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