Ingredients
1 cup (2 sticks) unsalted Darigold butter, softened
1 cup sugar
3/4 cup packed brown sugar
2 eggs
1-1/4 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate chips
About 2 quarts good-quality vanilla bean ice cream, softened slightly
Hot Fudge Sauce

Directions

Preheat oven to 325°F.

Using an electric mixer, beat butter, sugar and brown sugar in a large bowl until light and creamy.

Add eggs and vanilla; mix well, scraping the sides and bottom of the bowl.

Place flour, baking soda and salt in small mixing bowl and mix with wire whisk; stir into butter mixture, scraping sides of bowl as needed. Stir in chocolate chips until well mixed.

Prepare 3 large baking sheets by lightly greasing with butter, or spray with non-stick vegetable spray.

Scoop the cookie dough into 24 mounds (about 3 tablespoons each), arranging them about 3 inches apart.

Bake until cookies are flat and very light golden brown, about 20 minutes.

Cool; place cookies in the freezer until they are very cold.

Arrange 12 cookies flat-side up on a large baking sheet.

Scoop 1/2 to 3/4 cup of vanilla bean ice cream on each cookie and press a second cookie, flat-side down, on top. Smooth the edges so the ice cream is even with the edges of the cookies.

Freeze until ice cream is set (at least 2 hours).

When the ice cream has set, cut each sandwich in 4 wedges and serve with Hot Fudge Sauce.