MY YUMMY CHOCOLATE CHIP-CHOCOLATE ICE CREAM COOKIE, SO MESSY, HOWEVER, SO GOOD!

Yes, what a delicious mess of good stuff. When the chocolate syrup mix with the melt ice cream and then you experience the crunch of the cookie, well, is just to die for.
 
Category:  Dessert
Approx. Prep and Cook Time:   30 Minutes
Approximate Cost:  $8.45 or $1.40 per sandwich
Difficulty Level:  Easy
Allergens, Other: USE GLUTEN FREE FLOUR FOR GF COOKIES    
Servings: 6

 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)
2 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 tbsp. Good vanilla ($1.98)
2 large egg (.16)
1 cup milk chocolate chips ($1.35)
Ice cream scoops (1.00)
Chocolate syrup (.70)
 
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 vanilla and eggs. Beat until the egg are totally incorporated in the mix.
3. Add the flour in stages, so it will be easy to incorporate into the wet mix. Do not over beat.
4. Add your chips now and fold them into the mix with a spatula.
5. With an ice cream scoop, scoop the cookie mix into rounded cookies, one at a time, on your parchment paper covered mold 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 at room temperature you can start making your sandwiches.