Preheat oven to 375 degrees F. Line 3 large baking sheets with parchment paper, set aside.
In a medium bowl, combine sugar, baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add eggs and vanilla and beat until combined.
Add half of the dry ingredients, beat on low speed until combined.
Add the rest of the dry ingredients and beat until combined.
Add chocolate chips and stir until evenly distributed throughout the dough.
Use a small, 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool completely.
Make the chocolate chip cookie ice cream sandwiches:
Place a large baking sheet in the freezer so it is completely flat with enough room for the ice cream sandwiches.
Once the cookies are cooled, remove ice cream from the freezer and let it soften at room temperature for 3-5 minutes until it is easy to scoop but still frozen. Do NOT let it thaw too much or the ice cream will leak out of the cookies before the sandwiches are fully frozen when transferred to the freezer.
Separate the cookies into pairs, flipping one of the cookies in each pair so the bottom is facing up.
Use a ¼ cup measuring cup or cookie scoop to measure ¼ cup ice cream, place it on the cookie with the bottom facing up. Then, put the second cookie on top and press them together so the ice cream is evenly distributed in the center.
If desired, press mini chocolate chips (or sprinkles) into the ice cream along the edges of the sandwich.
Immediately transfer the ice cream sandwich to the prepared baking sheet in the freezer.
Repeat with the remaining cookies/ice cream until all the cookies have been used to make sandwiches.
Freeze on the baking sheet until completely frozen/hardened (about 3 hours), then transfer to a freezer-friendly airtight container to store in the freezer until you are ready to serve.
Remove from the freezer about 5 minutes before serving to soften slightly! Enjoy!
Store in an airtight container in the freezer for up to 2 months.
Salted Butter. Unsalted butter or coconut oil can be used in place of salted butter.
Granulated Sugar. Organic cane sugar and regular granulated sugar are my recommendations.
Light brown sugar. If you like a little bolder, molasses taste then you can use dark brown sugar. Coconut sugar also works well.
All-purpose flour. A 1:1 gluten-free all purpose flour can be used to make these cookies gluten-free.
Fine sea salt. I only ever bake with pure, fine sea salt. If you are using iodized salt I recommend decreasing the amount of salt by half.
Mini chocolate chips. I prefer to use mini chocolate chips in this recipe because they are easier to bite into when they are frozen. You can use regular-sized chips, if desired.
Ice cream. One of the fun things about making these cookie ice cream sandwiches at home is that you can choose your favorite variety of ice cream to put in the center. Obviously vanilla ice cream is the best for a classic taste. Chocolate ice cream, cookies and cream, chocolate peanut butter ice cream, there's no wrong flavor to choose to make this recipe!