Cookie Ice Cream Sandwiches

This recipe produces a soft chocolate chip cookie which is perfect for making cookie ice cream sandwiches. You do not have to chill this cookie dough! For best results, I recommend using mini chocolate chips and freezing the assembled sandwiches for at least 3 hours.

Ingredients

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (12 Tablespoons or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (225g) mini semi-sweet chocolate chips