Ice Cream Sandwiches

1 cup plus 1 tablespoon unbleached, all-purpose flour

1 teaspoon kosher salt

3⁄4 teaspoon baking soda

1 stick (8 tablespoons) unsalted butter,  softened

3⁄4 cup packed light brown sugar

2⁄3 cup granulated sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

6 ounces semisweet chocolate chips (or pieces of chocolate broken up)

6 cups ice cream, slightly softened

Calories 481 (55% from fat) • carb. 51g • pro. 4g • fat 30g • sat. fat 19g • chol. 107mg • sod. 308mg • calc. 67mg • fiber 1g

1. Put the flour, salt and baking soda together in a small bowl. Whisk to combine. Reserve.
2. In a large bowl, mix the butter and sugars together, using a hand mixer fitted with the mixing beaters, until light and creamy. Add the egg and vanilla. Mix until combined. Add the dry ingredients and chips and mix until just combined.
3. Scoop the dough into 1-inch rounds and chill in the refrigerator overnight.
4. Preheat oven to 350°F. Transfer dough to a parchment-lined baking sheet, leaving 2 to 3 inches in between each dough mound (these cookies are very thin and spread quite a bit). Bake in the preheated oven until golden around the edges, but not fully set in the middle, about 12 minutes. Allow to cool on the pan for a few minutes, and then transfer to a cooling rack.
5. Once cookies have finished baking and they are sufficiently cooled, scoop ½ cup of the softened ice cream on top of one cookie and then carefully press another cookie on top of the ice cream. You could also use a small spatula to spread the ice cream to prevent the cookies from possibly breaking.
6. Wrap each ice cream sandwich in plastic wrap and freeze until firm, 3 to 4 hours, but preferably overnight.