For Chocolate Chip Cookie Dough

1. In a medium bowl, whisk together flours, baking soda and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy (about 3 minutes).
3. Add egg and vanilla and mix until well combined.
4. Add dry ingredients to the butter sugar mixture in two additions and mix until just barely combined. A few streaks of flour should remain.
5. Remove the bowl from mixer and use a wooden spoon or spatula to gently mix in chocolate chips.
6. Refrigerate dough for 3 hours or overnight.

For Brownie Cookie Dough

1. In a medium bowl over a double boiler, melt together butter and chocolates until smooth and silky. Stir often. Once melted, set aside to cool slightly.
2. In a separate bowl, whisk other flour, baking soda and salt.
3. In the bowl of a stand mixer fitted with a paddle attachment, mix together egg, egg yolk and vanilla until combined.
4. Add the sugars and mix on low speed until thickened.
5. Add the chocolate mixture to the egg and sugar mixture and blend on low speed until combined.
6. Add the flour mixture to the batter, mixing on low speed until barely combined.
7. Remove the bowl from the mixer and gently stir in chocolate chips using a wooden spoon or spatula.
8. Cover and refrigerate 3 hours or overnight.
9. *Let brownie cookie dough sit out at room temperature to soften for 15-20 minutes before prepping brookies.

Assembly:

1. Preheat oven to 350 degrees.
2. Line two baking sheets with parchment paper.
3. Using a medium cookie scoop or TBSP portion chocolate chip cookie batter and brownie cookie batter into equal size balls.
4. Take one of each variety and press them together gently using your hands to smooth the two together.
5. This recipe makes approx 48 cookies, which will make 24 large ice cream sandwiches. If you have extra dough, simply bake it off or place in refrigerator for another time.
6. Place on a baking sheet with 2 inches between to allow for spreading.
7. Bake for 10-12 minutes or until cookies are golden brown on the edges and slighty under baked in the center.
8. Remove from oven and allow the cookies to cool for 10 minutes before moving to a cooling rack.
9. Once cookies are completely cool, scoop desired ice cream on the flat side of one cookie and top with another cookie, pressing together gently to create a sandwich. Roll the sides of the ice cream sandwich in toppings if desired.
10. Return sandwiches to freezer for one hour before serving.
11. Wrap tightly in freezer for up to two weeks.