Prep Time: 30 min. plus overnight chilling
• Cook Time: 20 min.
In a large bowl, sift (or whisk) the flour, cornstarch, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, brown sugar, and granulated sugar for 5 minutes, until light and fluffy. Add in the eggs one at a time until mixed, and then add the vanilla. Continue mixing for an additional minute, scraping the sides as necessary.
Turn mixer to low and add in the flour mixture, until just combined. Fold in the chocolate until evenly incorporated. Cover and chill dough for 24-72 hours.
When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
Scoop out 3½ ounces of dough for each cookie, using a large cookie scoop. This is approximately ¼ cup. Place mounds onto your baking sheet, spacing them 3-inches apart.
Bake cookies for 12-14 minutes, until the edges are golden. Turn your baking sheet 180- degrees once, halfway through baking.
Remove from the oven and immediately sprinkle with sea salt. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cookies are cooled place a large scoop of ice cream (about ½ cup) between two cookies. Return to freezer for 10 minutes or until ice cream is hardened.
Approximate Nutritional Information (Per sandwich):
Calories 1180, Fat 60g, Sat Fat 36g, Trans Fat 1.5g, Cholesterol 180mg, Sodium 940mg, Total Carbohydrate 146g, Fiber 5g, Sugars 98g, Protein 15g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free