Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

Whisk the flour, kosher salt, and baking soda together in a medium bowl.

Beat your butter, sugar and brown sugar together with your mixer on medium speed until light and creamy, about 5 minutes.

Add in the eggs one at a time and then vanilla just until combined.

Turn the speed down to low and carefully add in the flour mixture just until it’s combined.

Stir in the chopped chocolate.

Arrange them on a sheet pan about 2 inches apart.

Bake for 15 to 18 minutes, just until the edges start turning brown and remove the cookies from the oven.

Let them cool on the cookie sheet for 5 to 10 minutes. Remove the cookies from the cookie sheet when they have reached room temperature and move them to the freezer for 5 minutes or so.

Once your cookies are cooled completely, lay 10 of the cookies on to a baking sheet flat side up.

Using a medium ice cream scoop get a well rounded scoop of the ice cream (between 1/4-1/2 cup of ice cream depending on how big you made your cookies) and place a scoop of ice cream on each cookie.

Place another cookie on top of each ice cream scoop and press the top cookie into the ice cream gently from the center so the ice cream will spread out to the edges of the cookie, be careful so you don't break your cookie and half.

On a small plate pour the mini chocolate chips and then roll the sides of your ice cream sandwich into the chocolate chips, you might need to use your hands to help them stick.