Step 1: Make the cookies

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. Scoop 2-tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 2: Prepare the ice cream

1. Allow the ice cream to soften slightly at room temperature for 5-10 minutes. Spread it evenly on a parchment-lined baking sheet or tray to a thickness of about 1 inch. Freeze for at least 30 minutes, or until firm.

Step 3: Assemble the sandwiches

1. Using a round cookie cutter or knife, cut the ice cream into circles to match the size of the cookies. Alternatively, scoop and flatten the ice cream into disks.
2. Place a cookie face down, top it with a disk of ice cream, and then another cookie (right-side up) to form a sandwich. Gently press together.

Step 4: Freeze and serve

1. Wrap each sandwich individually in plastic wrap and freeze for at least 1 hour to set. Serve directly from the freezer.