Red, White & Boom Ice Cream Sandwiches

Directions

• Preheat oven to 350°F and line several baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
• In a large bowl or stand mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy, 2-3 minutes.
• Beat in the egg, yolk, and vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
• Add the flour mixture and mix on low speed until just combined. Fold in the mini chocolate chips by hand.
• Scoop rounded portions of dough (about 2 tablespoons or 30g each) onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press a few extra mini chocolate chips on top. You should have 24-28 cookies total.
• Bake for 9–11 minutes. The edges should be just golden, but the centers should still look slightly soft. Overbaking will lead to a hard cookie once frozen.
• Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack. Once completely cool, transfer to the freezer for at least 20 minutes before assembly.
• Flip a cooled cookie over. Top with a generous scoop of ice cream. Gently spread almost to the edges. Top with another cookie and press lightly in the center. (Optional: Instead of scooping, let the ice cream soften slightly, spread it into a parchment-lined 9×13 pan about 1 inch thick, and freeze it until firm. Then, use a circular cookie cutter slightly smaller than the baked cookies to cut discs of ice cream.)
• Roll exposed ice cream edges in sprinkles if desired.
• Freeze for 1 hour. Enjoy or wrap in plastic wrap and store in the freezer for up to 1 month.