MY CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

Aren’t all these ingredients together mouthwatering, yes and especially when you combined them with fresh fruits. The presentation is appealing and I can assure you that very few people will refuse to eat them, smile.
 
Category:  Dessert
Approx. Prep and Cook Time:  40 Minutes
Approximate Cost: $9.50 or $1.19 per cookie ice cream sandwich
Difficulty Level:  Easy
Allergens, Other: (You can substitute the all-purpose flour for Gluten Free)
Servings: 8 cookie ice cream sandwich
 
Ingredients
1 ¾ cups all-purpose flour (.95)
½ tsp. baking powder (.15)
½ tsp. baking soda (.15)
½ tsp. regular salt (I use Kosher) (.10)
1 stick of unsalted butter (make sure is at room temp. before using it) ($1.31)
½ cup brown sugar (.30)
½ cup granulated white sugar (.30)
2 tsp. good vanilla ($1.98)
1 large egg (.16)
1 cup semi-sweet chocolate chips ($1.35)
2 c. chocolate ice cream ($1.50)
Strawberries and pineapple to taste ($1.25)
 
Directions

1. Preheat oven at 350 degrees. Line 2 cookie sheet molds with parchment paper. In a med size bowl, whisk well all your dry ingredients: flour, baking powder, baking soda and salt. Set aside.
2. In a separate bowl and using an electric mixer, cream the butter, white and brown sugars. Then add the vanilla and egg. Beat until the egg is totally incorporated in the mix.
3. Add the flour in stages, so it will be easy to incorporate into the wet mix. Do not overbeat.
4. Add your chips now and fold them into the mix with a spatula.
5. With an ice cream scooper, scoop the mix into rounded cookies, one at a time, on your parchment paper molds and carefully press lightly down in the middle. Give them space, since they will expand as they cook.
6. Bake at 350 degrees for about 10 to 15 minutes, (depending on your oven calibration) you will see that the cookies grew in size and the edges are light brown.
7. Remove them from oven and let them rest.
8. When they are totally chilled, assemble the sandwiches with 2 cookies and 1 super large scoop of ice cream. Garnish with any fruits you like.

 
HACK: I used only butter for my recipe, however, if you want more crunchiness, use ½ butter and ½ Crisco shortening. (I prefer not to use this method.)