Cookie Split Ice Cream Sandos

I've been making these two tone cookies for years, ever since I borrowed the idea from a lil sandwich shop back home: http://openfacesandwicheatery.com/. I just use my favorite chocolate chip cookie recipe, divide the dough in half, and add cocoa powder to one half. 

Today I decided to turn these bad boys into ice cream sandwiches!  We've been having unusually nice weather in Portland so the ice cream was a tad melty.  You can customize these by spreading Nutella or a nut butter on the cookies before sandwiching them, rolling the edges in sprinkles/nuts/chocolate chips/candy, or switching up the ice cream flavor.

• 1 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour (or the gluten free blend, in my case)
• 1, 12-ounce package (2 cups) semisweet chocolate chips 
• 2 Tbs cocoa powder
• 1.5 quart container vanilla ice cream

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, granulated sugar, and baking soda.  Beat until mixture is combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Stir in chocolate chips.  


Put half the dough in a separate bowl and mix in cocoa powder.  Use a cookie scoop (I have a #40 scooper) to ball up the light dough, then follow up with the dark.  Take one ball of each flavor and roll into one large ball.  Place on a cookie sheet with the seam in the middle.  *I like to freeze my cookie dough balls before baking...the final product is fluffier!* Bake @ 350F for 15-17 minutes. 


Let cookies cool and scoop vanilla ice cream onto flat side of one cookie, then top with a second cookie.  Wrap in plastic wrap or parchment and store in freezer until ready to eat. 

Aaaaand I'm off to the gym.