Your inner child will thank you.
With a little water to grease your palms, flatten the dough into a thick disc. This creates a more uniform shape, so the cookies spread symmetrically, but it also provides a flat"shelf" to hold a few extra mini-chips, giving the cookies a snazzy, commercial look.
The cookies are baked until puffed and golden all over, but still a little soft so that they're crunchy, not crumbly, when frozen. While they're still warm, I sprinkle more mini-chips on top to fill in any bare spots that need some extra love. When the cookies have cooled to room temperature, transfer them to an airtight container and freeze until needed. This will help minimize melt when the ice cream is sandwiched between the cookies.
As for the ice cream, we have a lot of options. The cookies can obviously be filled with any ice cream, whether homemade or store-bought, and you don't need me to explain how to scoop ice cream and sandwich it with cookies. But for those us with Chipwich nostalgia, scoops of ice cream don't quite capture the look and feel of the real thing. To get those perfect wheels of ice cream, I whip up the same ultra light and fluffy no-churn ice cream filling that goes into my
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