Ingredients:
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for 8 servings
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2 cups brown sugar (440 g)
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2 cups white sugar (400 g)
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2 cups butter (455 g), melted
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4 eggs
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1 teaspoon vanilla extract
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5 cups flour (625 g)
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2 teaspoons baking powder
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1 teaspoon salt
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4 cups semi-sweet chocolate chips (700 g)
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5 cups vanilla ice cream (550 g), slightly softened
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mini chocolate chip
Preparation:
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Preheat oven to 375°F (190°C).
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In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
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Add in the eggs and vanilla, and whisk until combined.
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Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
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Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
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While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
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Once the cookies have baked and cooled, turn them over onto a tray.
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Place the ice cream disk on top of one half and cover with the other half.
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With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.