Tiny ice cream sandwiches

Ingredients:

• 2/3 cup premium flour
• 1/4 teaspoon of baking soda
• 1/8 tsp baking powder
• 1/8 tsp fine salt
• 1/3 cup sugar
• 2 tbsp (30 g) butter, softened
• 1 tsp vanilla extract
• 1 large egg
• 1 tbsp. milk
• 1/4 cup mini dark chocolate chips
• About 2 cups of your favorite ice cream

Preparation:

1. Preheat oven to 200°C. Line 2 baking sheets with parchment paper and lightly spray with cooking spray.
2. In a small bowl, combine the flour, baking soda, baking powder, and salt. In a large bowl, beat the sugar, butter, and vanilla with a mixer on medium speed until light and fluffy. Add the egg and beat until smooth. Reduce the mixer speed to low, add the flour mixture, then the milk, and beat until fully combined. Refrigerate for 1 hour.
3. Using a teaspoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2.5 cm apart. Wet your hands, roll each mound into a ball, and return it to the baking sheet. Bake until the cookies spring back when lightly pressed, 7-8 minutes, rotating the baking sheets halfway through. Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
4. Place chocolate chips in a small bowl. Spoon a tablespoon of ice cream onto the flat surface of half the cookies, then top with the remaining cookies. Roll the sides of each sandwich in chocolate chips. Freeze for about 1 hour.