1/2 gallon vanilla or chocolate ice cream
Chocolate Chip Cookies
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
4 ounces (1 stick) butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg at room temperature
1 teaspoon vanilla
1 1/2 cups semisweet chocolate chips
Sift together the flour, baking soda, and salt. Cream the butter and sugars in the bowl of an electric mixer until lightened in color. Add the egg and vanilla and mix until combined. With the mixer on low add the flour. Once the flour is well combined add the chocolate chips.
Drop 1 tablespoon of cookie dough per cookie onto a parchment lined sheet pan or into silicone molds. Bake in a 350° oven for 12 minutes. Rotate the pans halfway through baking.
Use 1 tablespoon of whiskey caramel sauce per cookie and 1 or 2 scoops of ice cream. (If using silicone molds scoop the ice cream into the molds and refrigerate for 30 minutes to shape the ice cream before placing on the cookie.) Then top with a a little more caramel and a second cookie and wrap in plastic.
Place all the plastic wrapped ice cream sandwiches in a gallon sized zipper bag and freeze them overnight before serving.
