Red, White & Boom Ice Cream Sandwiches

In medium bowl, whisk together flour, salt and baking soda. Set aside.

In large bowl or stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy, 2-3 minutes.

Beat in egg, yolk, and vanilla extract. Scrape down sides of bowl to ensure everything is fully incorporated.

Add flour mixture and mix on low speed until just combined. Fold in mini chocolate chips by hand.

Scoop rounded portions of dough (about 2 tablespoons or 30g each) onto prepared baking sheets, spacing them about 2 inches apart. If desired, press few extra mini chocolate chips on top. You should have 24-28 cookies total.

Bake for 9–11 minutes. Edges should be just golden, but centers should still look slightly soft. Overbaking will lead to hard cookie once frozen.

Allow cookies to cool on pan for 5 minutes before transferring to wire rack. Once completely cool, transfer to freezer for at least 20 minutes before assembly.

Flip cooled cookie over. Top with generous scoop of ice cream. Gently spread almost to edges. Top with another cookie and press lightly in center. (Optional: Instead of scooping, let ice cream soften slightly, spread it into parchment-lined 9x13 pan about 1 inch thick, and freeze it until firm. Then, use circular cookie cutter slightly smaller than baked cookies to cut discs of ice cream.)

Roll exposed ice cream edges in sprinkles if desired.

Freeze for 1 hour. Enjoy or wrap in plastic wrap and store in freezer for up to 1 month.