Instructions: Preheat oven to 300 degrees. In a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl and using an electric mixer, blend the granulated and brown sugars. Add the butter and beat to form a grainy paste. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat at medium speed until fully combined. Add the flour mixture and blend at low speed until just combined; do not over-mix. Fold in the chocolate chunks.

Drop 2 tablespoons of dough onto an ungreased cookies sheet, leaving about 3 inches between cookies. Pat the dough lightly to a 1/4-inch thickness.

Bake for 20 to 23 minutes or until the cookies are lightly browned, around the edges. Remove from oven and cool 5 minutes on cookies sheet, then transfer cookies to a wire rack to cool completely.

When cookies are cooled, place the mini chocolate chips in a shallow bowl or pie plate. Spread 1/2-cup of ice cream on each of the cookies. Top with a second cookie and gently press the two halves together to push the ice cream slightly beyond the edges of the cookies, taking care not to break the cookie. Roll the edges of the ice cream sandwiches in chocolate chips to coat them and to even out the edges of the sandwich. Wrap each sandwich tightly in plastic wrap and freeze until firm, about 4 hours.

1/2 fruit, 1 bread, 5 1/2 fat. Not recommended for diabetics.)

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