GAB EATS: Chocolate Chip Espresso Ice Cream Sandwiches

I'm going to go ahead and claim that not only did I make ridiculously delicious ice cream with only four ingredients, but I also made the perfect chocolate chip cookies. I'm seriously on a roll. They're chewy and soft but crispy on the edges, just as any good cookie should be. The flavor is deep and rich from the butter and brown sugar, and the dark chocolate chunks are perfectly distributed and melty throughout the cookies. The best part is that they don't even need to chill that long- just thirty minutes in the fridge and you're good to go. Make the dough, refrigerate it, make the ice cream, freeze it, bake the dough, eat warm cookies, take out your ice cream, assemble some sandwiches. If that doesn't sound like a great day to you, get out. Seriously, you suck.

Ingredients:
Cookies-
1 1/2 cups of flour
1/2 teaspoon of baking soda
1 stick of unsalted butter
1/2 cup of granulated sugar
1/2 cup of packed dark brown sugar
1/2 teaspoon of kosher salt
1 egg
1 teaspoon of vanilla extract
1 1/2 cups of chopped dark chocolate

Ice Cream-
1 can of sweetened condensed milk
1 1/2 cups of heavy cream
1 1/2 teaspoons of espresso powder
3/4 cup of chopped dark chocolate or chocolate chips

Directions:
Cookies-
-Mix together the dry ingredients (flour and baking soda) in a small bowl.
-Beat butter for about two minutes, until its light and fluffy.

-Add in both sugars and the salt and beat until its all combined, about a minute.

-Beat in the egg and vanilla extract just until barely combined.

-Mix the dry mixture gently into the wet mixture with a spatula.

-Add in chocolate chunks and mix gently.

-Form dough into a log shape and wrap in plastic wrap.
-Refrigerate for at least thirty minutes.
-Preheat oven to 350 degrees and line a baking sheet with parchment paper.
-Slice the log of cookie dough into about 1/2 inch thick slices and place on parchment-lined pans.
-Bake for about 13 minutes.