Prep Time: 20 – 25 minutes      Cook Time: 45 – 50 minutes

Total Time: 1hr 5min – 1hr 15min


Makes 5 dozen cookies
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups of semi-sweet chocolate chips

Tip: For thicker, chewier cookies substitute all-purpose flour with 2 1/4 cups of bread flour.


  1. Preheat oven to 375°F.
  2. Combine flour, baking soda and salt in a small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Gradually pour in the flour mixture and beat until throughly combined.
  6. Stir in semi-sweet chocolate chips.
  7. Drop roughly a tablespoon of dough onto a parchment lined baking sheet.
  8. Bake for 9 to 11 minutes or until golden brown.
  9. Cool on baking sheets for about 1 to 2 minutes.
  10. Carefully remove cookies and plae on wire rack.


Makes 1 serving
  • Ice cubes
  • 1 cup of half and half
  • 1/2 cup of Kosher salt
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 pint-size ziplock bag
  • 1 gallon-size ziplock bag
  • Any of your favorite ice cream mixins


  1. While your cookies are baking, combine the half and half, sugar and vanilla extract in a pint-size ziplock bag.
  2. Seal the bag tightly, so that none of the liquid will leak out.
  3. Fill a gallon-size ziplock bag halfway with ice cubes.
  4. Sprinkle Kosher salt over the ice cubes.
  5. Insert the pint-size bag filled with ingredients into the bag of ice and salt.
  6. Seal the gallon-size ziplock bag. If the gallon bag begins to leak don’t hesitate to double bag it to reduce mess.
  7. Shake the bag of 5-10 minutes until the ice cream mixture begins to harden.
  8. Feel the small bag to determine the consistency of your ice cream.
  9. If you’re happy with the consistency, remove the small bag from the bag of ice.
  10. Open the small ziplock bag and add any of your desired mixins into the ice.
"I don't cry over spilt milk but a melting ice cream sandwich is enough to ruin my whole day." – Marta


  • Homemade Chocolate Chip Chocolate Cookies
  • Homemade Ice Cream
  • Your choice of spinkles, nuts or mini chocolate chips (optional)
  • 2 plates
  • Ice cream scooper
  • Spoon
  • Baking sheet
  • Parchment paper

Tip: To keep your homemade ice cream from melting place it in the freezer to keep it chiled while making the sandwiches.


  1. Line a baking sheet with parchment paper and set aside.
  2. On one plate spread out your choice of sprinkles, or other eatable crumb.
  3. On the other plate place one cooled chocolate chip cookie flat side facing up.
  4. Scoop out some ice cream with your scooper.
  5. With the spoon scrape the ice cream out of the scooper and onto the cookie.
  6. Take another cookie and place it on top of the ice cream.
  7. (Optional) Take the ice cream sandwoich and carefully roll the ice cream side through the sprinkles or other eatable crumb.
  8. Place finished ice cream sandwiches on the lined baking sheet.
  9. Put in freezer until firm.