YIELD: About 12
· 2 1/4 cups flour
· 1 teaspoon salt
· 3/4 teaspoon baking soda
· 2 sticks softened butter
· 1 cup sugar
· 1/2 cup light brown sugar
· 1 1/2 teaspoons pure vanilla extract
· 2 large eggs
· 2 cups semi-sweet chocolate chunks
· 1 cup mini chocolate chips
· 1/2 carton (about 6 cups) Red Button Vintage Creamery mint chocolate chip ice cream
Preheat an oven to 350 degrees F. Combine the flour, baking soda and salt in a mixing bowl. Beat the butter, brown sugar and granulated sugar until fluffy (approximately 3 minutes) on medium speed. Beat in the eggs, one at a time, followed by the vanilla.
Beat in the dry ingredients a little at a time at low speed, until just blended. (Do not beat too long or the dough will get too firm.) Stir in the chocolate chunks using a spoon until well combined. Wrap the bowl with plastic and chill at least 30 minutes or overnight.
Shape or scoop into 2-inch balls using an ice cream scoop or spoon. Place on cookie sheets, a few inches apart. (About six cookies per tray with two trays per batch.) Flatten them slightly and bake until golden about 15 to 18 minutes. Cool on tray for a few minutes. Transfer cookies to a cooling rack and cool completely.
Remove ice cream from the freezer about four minutes prior to scooping to soften. Using an ice cream scoop, place 3 scoops of ice cream (about 1/2 cup) onto the flat side of a cookie. Add another cookie on top and press gently to slightly flatten. Using a butter knife, smooth ice cream around the edges of the cookie until the ice cream is nearly flush with the outside of the cookie. Roll edges in mini chocolate chips. Serve immediately or re-freeze until ready to serve.