Instructions: Preheat oven to 375 degrees. Line baking sheets with Silpats or parchment paper, and set aside.

In a large bowl, sift together the flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Beat in the eggs and vanilla until well blended.

Add flour mixture, and beat on low speed until combined. Add the chocolate chips, and beat to combine.

Use a 1-ounce ice-cream scoop to drop cookies onto prepared baking sheets, about 2 inches apart. Bake until golden brown, about 15 minutes, rotating halfway through. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Spoon ice cream onto the bottom of one cookie. Spread evenly over cookie 3/4- to 1-inch thick (slightly less than 3/4 cup per cookie). Place matching cookie on top of ice cream, top facing out. Gently press down with palm of hand to adhere. If necessary, use palette knife to fill in any empty spaces around edge of sandwich.

Roll edges of sandwich in desired garnish to coat ice cream (about 2 tablespoons per sandwich). Transfer immediately to freezer to harden; repeat with remaining cookies, ice cream, and garnishes. Serve directly from the freezer. Sandwiches can be stored frozen in an airtight container for 3 to 4 days.

This recipe yields about 12 sandwiches.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.