Step 2: Cream Butter and Sugars. While the oven is warming up, take a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the softened unsalted butter, granulated sugar, and brown sugar. Beat these ingredients together on medium speed for 2 to 3 minutes. Continue mixing until the mixture becomes light, fluffy, and visibly creamy. This process incorporates air, which is vital for the cookies’ texture.

Step 3: Incorporate Wet Ingredients. Next, use a rubber spatula to scrape down the sides of the bowl, ensuring all the butter and sugar are fully incorporated. Add the large egg and vanilla extract to the mixture. Continue to mix on medium speed until all the ingredients are thoroughly combined and the mixture is smooth. Scrapping down the bowl again ensures consistency.

Step 4: Combine Dry Ingredients. You will need another bowl for this step. In this separate bowl, combine the all-purpose flour, baking soda, and salt. Use a whisk to thoroughly blend these dry ingredients together. This ensures the leavening agent and salt are evenly distributed throughout the flour, leading to uniform cookie texture.

Step 5: Mix Wet and Dry Ingredients. Now, gradually add the bowl of dry ingredients into the wet ingredients mixture. For this part, it is highly recommended to mix by hand using a sturdy spatula or wooden spoon. This helps prevent overmixing the dough, which can develop too much gluten and result in tough, rather than chewy, cookies. Stir until the flour streaks have just disappeared and the mixture is combined.

Step 6: Fold in Chocolate Chips. Once the dough is just combined, gently stir in the semi-sweet chocolate chips by hand. Distribute them evenly throughout the dough without overworking it. This ensures every bite of your cookie will have a perfect amount of chocolate.

Step 7: Portion and Bake Cookies. Using a cookie scoop (approximately 1.5 tablespoon amounts) or two spoons, drop the cookie dough onto your prepared baking sheets, ensuring they are about 2 inches apart. This spacing allows the cookies to spread without touching. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers are still soft. Do not overbake; slightly underbaked cookies will be chewier.

Step 8: Cool Cookies Completely. After the cookies have finished baking, allow them to cool on the baking sheet for 5 minutes. This gives them time to firm up before you move them. Then, carefully transfer the cookies to a wire rack to cool completely. Cooling is absolutely essential before proceeding to the next step, as warm cookies will melt the ice cream.

Step 9: Freeze the Cookies. Once the cookies are completely cool, place them in a freezer-safe bag or an airtight container. Transfer them to the freezer for 20 to 30 minutes. This step is crucial! Chilled cookies will be firm enough to handle and won’t crumble when you press the ice cream between them, ensuring a neat and sturdy Chipwich.

Step 10: Begin Assembling the Sandwiches. Take the chilled cookies out of the freezer. Select one cookie and, working efficiently, use an ice cream scoop to place a generous scoop of slightly softened vanilla ice cream onto the flat side of the cookie. Ensure the ice cream is softened just enough to scoop easily but not so much that it’s melting.

Step 11: Top with a Second Cookie. Gently place a second cookie on top of the ice cream, pressing down lightly but firmly enough to form a sandwich. Be careful not to press too hard, or the ice cream will squeeze out the sides. The chilled cookies will hold their shape beautifully.

Step 12: Roll in Mini Chocolate Chips. Pour the mini chocolate chips into a large, wide-mouthed bowl. Immediately after assembling each sandwich, carefully roll its edges in the mini chocolate chips. Gently press to ensure an even and thorough coating, making sure the chocolate chips stick to the exposed ice cream. This creates the signature Chipwich look and adds a delightful extra crunch.

Step 13: Serve or Store. Your homemade Chipwiches are now ready to be enjoyed! Serve them immediately for the freshest experience. If you plan to enjoy them later, wrap each Chipwich individually in plastic wrap, then place them in a freezer-safe bag or an airtight container. Freeze for at least 30 minutes to firm up before serving, or store them for up to 2-3 months for a convenient and delightful treat.

For optimal freshness and to prevent freezer burn, it’s essential to wrap each Chipwich individually. Use plastic wrap, ensuring it’s sealed tightly around the entire sandwich. Once wrapped, place them in a larger freezer-safe bag or an airtight container. This method not only keeps them fresh but also makes it much easier to grab a single treat whenever a craving strikes.

When stored properly as described above, your homemade Chipwiches can be frozen and enjoyed for up to 2 to 3 months. Beyond this period, they might start to lose some of their freshness and texture, but they will generally remain safe to eat.

Absolutely! While classic vanilla ice cream and chocolate chip cookies define the traditional Chipwich, feel free to get creative. Experiment with mint chocolate chip, strawberry, or even coffee-flavored ice cream. For cookies, you could try oatmeal raisin, peanut butter, or snickerdoodle for unique flavor combinations. Just ensure your chosen cookies are soft and chewy enough to avoid crumbling when frozen.

The mini chocolate chips are classic, but you can customize the outer coating. Consider rolling the edges in sprinkles for a festive look, chopped nuts (like pecans or walnuts) for added texture, shredded coconut, or even crushed candies (like crushed toffee bits or M&M’s) for extra flavor and visual appeal.

Indulge in the nostalgic delight of a homemade Chipwich. These decadent ice cream sandwiches feature rich, chewy chocolate chip cookies generously filled with creamy vanilla ice cream, then rolled in extra mini chocolate chips for an irresistible crunch. A perfect treat for any occasion, offering a superior flavor and texture experience compared to store-bought versions.

Ingredients

For the Cookies:

• 1/2 cup Unsalted Butter, softened at room temperature
• 1/2 cup Granulated Sugar
• 1/2 cup Brown Sugar, packed
• 1 Large Egg
• 1 tsp Vanilla Extract
• 1 1/2 cups All-Purpose Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Semi-Sweet Chocolate Chips

For the Sandwiches:

• 1/2 Gallon Vanilla Ice Cream, slightly softened
• 1 cup Mini Chocolate Chips, for rolling

Instructions

1. Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper for easy cleanup and to prevent sticking.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until the mixture is light, fluffy, and well combined. This step incorporates air, contributing to the cookies’ texture.
3. Scrape down the sides of the bowl with a spatula to ensure all ingredients are incorporated. Add the large egg and vanilla extract, then continue mixing until thoroughly combined.
4. In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt throughout the cookie dough.
5. Gradually add the dry ingredients mixture into the wet ingredients. Mix on low speed, or preferably by hand with a sturdy spoon or spatula, until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Gently fold in the semi-sweet chocolate chips by hand until they are evenly distributed throughout the dough.
7. Using a cookie scoop (approximately 1.5 tablespoon size) or two spoons, drop rounded portions of cookie dough onto the prepared baking sheets, ensuring they are about 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft. Avoid overbaking for chewy cookies.
9. Allow the freshly baked cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking.
10. Once completely cool, place the cookies in a freezer-safe bag or airtight container and transfer them to the freezer for 20-30 minutes. This crucial step helps the cookies firm up, making them less prone to crumbling during assembly and providing a stable base for the ice cream.
11. Remove the chilled cookies from the freezer. Take one cookie and, working quickly, use an ice cream scoop to place a generous scoop of slightly softened vanilla ice cream onto the flat side of the cookie.
12. Gently top the ice cream with a second cookie, pressing down lightly to create a sandwich. Do not press too hard, or the ice cream will squeeze out.
13. Pour the mini chocolate chips into a wide, shallow bowl. Immediately roll the edges of each assembled ice cream sandwich in the mini chocolate chips, ensuring the chips adhere to the exposed ice cream layer.
14. Serve your homemade Chipwich immediately for the freshest experience, or wrap them individually in plastic wrap, place in a freezer-safe bag and freeze for at least 30 minutes to firm up before serving, or store for up to 2-3 months for a convenient treat.

Nutrition Facts

Per serving (approximate): Calories 322kcal, Carbohydrates 40g, Protein 4g, Fat 16g, Saturated Fat 10g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Trans Fat 1g, Cholesterol 53mg, Sodium 153mg, Potassium 197mg, Fiber 1g, Sugar 31g, Vitamin A 479IU, Vitamin C 1mg, Calcium 119mg, Iron 1mg.