Chocolate Chip Ice Cream Sandwiches

I've posted lots of easy Chocolate Chip Ice Cream Sandwich recipes including one for making your own Chipwich, but Martha Stewart offers an excellent chocolate chip cookie recipe that gives a sturdier cookie..essential for chocolate chip ice cream sandwiches. I'm always looking for a new chocolate chip cookie recipe.

One change I would make is to use either Chocolate Chip Ice Cream or in my case Ben & Jerry's Cherry Garcia. One other tip for making ice cream sandwiches is to soften the ice cream and use a cookie cutter to get the size you want. Then when you squeeze, ever so lightly, you'll have a perfect center with very little cookie crumbling.

By the way, I read today...I need to find where I read that.. that if you don't have vanilla on hand, you can substitute Bourbon. Cool.

And, of course,  you can use packaged chocolate chip cookies if you're in a hurry.

Chocolate Chip Ice Cream Sandwiches 
Makes 12

1 1/2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1/4 cup sour cream
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups mini chocolate chips
1 pint Ben & Jerry's Jerry Garcia ice cream

Directions
1. Preheat oven to 350 degrees, with rack in center. In a medium bowl, whisk together flour, baking soda, and salt. Using  electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.
2. Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.
3. Scatter remaining chocolate chips on a plate. Place about 2 tablespoons ice cream between 2 cookies--or cut a chunk of ice cream using a cookie cutter the approximate size-pressing slightly until ice cream exceeds or matches the size of the cookies, bottoms facing in; press gently. Roll the sides of each sandwich in chips. (If ice cream is melting, place sandwiches in freezer until firm enough to roll in chips.) Transfer sandwiches onto baking sheets. Freeze until firm, at least 2 hours; then wrap individually in plastic. Freeze up to 2 weeks.