2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks of butter, softened
3/4 c. granulated sugar
3/4 c. packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 c. chocolate chips
Preheat oven to 375° F.
Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla extract in a large mixing bowl until creamy.
Add eggs, individually, beating well after each add-in. Gradually beat in flour mixture. Stir in chocolate chips.
Drop onto a greased baking sheat using a tablespoon. Bake for nine to 11 minutes or until golden brown.
Cool on baking sheets for a few minutes and remove to wire racks to cool completely.
Using a scooper, drop a dollop of ice cream onto the bottom side of a cookie.
Place another cookie on top of the ice cream and squeeze together.
Freeze for two to three hours. Serve on Chinet® Classic White™ dessert plates.