Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, cream together the softened butter, packed brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and fluffy, about 2-3 minutes.

Add the eggs into the creamy mixture, one at a time, ensuring each is well-mixed before introducing the next.

In another bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry mixture to the wet ingredients, stirring only until just combined.

Fold in the chocolate chips.

Using a tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Once the cookies have cooled, take one cookie and scoop a generous amount of vanilla ice cream onto its bottom.

Press another cookie on top to form a sandwich.

For an extra treat, roll the edges of the ice cream sandwiches in mini chocolate chips or colorful sprinkles.