Bring the ice cream truck straight to your kitchen with these iconic treats. The best part? YOU pick the ice cream flavor!
Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. Spray lightly with vegetable oil spray.
In medium bowl, whisk together flour, salt, and baking soda. In large bowl, whisk brown sugar, melted butter, water, egg yolk, and vanilla until smooth, about 30 seconds.
Add flour mixture to brown sugar mixture and use rubber spatula to stir until combined and no dry flour is visible. Stir in chocolate chips. (Dough will be very soft.)
Use 1-tablespoon measuring spoon to scoop 12 mounds of dough onto greased parchment-lined baking sheet (about 1 level tablespoon of dough per mound).
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cookies cool completely on baking sheet, about 30 minutes. (This is a good time to soften your ice cream in the refrigerator, 15 to 20 minutes.)
Fill cookies with ice cream following photos, below.
The best ice cream sandwiches aren’t made with just ANY cookie. Ice cream sandwich cookies can turn rock-hard in the freezer . . . or lose all their flavor! That’s why we add water to our cookie dough: It helps the cookies stay soft in the freezer. Plus, we add brown sugar, vanilla, and salt to give them extra flavor even when they’re cold (which makes it harder to taste things!). Lastly, the mini chocolate chips guarantee that every bite has a burst of chocolaty flavor.
These ice cream sandwiches are great served plain, but you can also take them to the next level by decorating the edges! Place 1 cup mini chocolate chips, chopped nuts, or sprinkles in shallow dish. At end of step 7, working quickly with 1 sandwich at a time, roll edge of ice cream in decoration in dish, gently pressing decoration into ice cream with your hand. If ice cream starts to melt too much, freeze sandwiches for a few minutes before decorating.