Chocolate-chip cookie ice-cream sandwiches

• light soft brown sugar↗280g g
• granulated sugar↗225g g
• butter↗250g g
• large eggs↗2
• vanilla extract↗1 tbsp tbsp
• plain flour↗450g g
• baking powder↗2 tsp tsp
• good-quality milk chocolate↗300g g

  roughly chopped into chunks

• vanilla ice cream

  to serve

Step-by-step instructions

1. 1

   To make the cookies, tip the sugars and butter into a large bowl. Get a grown‑up to help you use an electric hand mixer to blend them together until the mixture looks smooth and creamy, and a little paler in colour.

2. 2

   Carefully break in the eggs, one at a time, mixing well between each egg and pausing to scrape down the sides with a spatula. Mix in the vanilla. (To avoid unwanted crunchy bits, get your helper to crack the eggs into a separate bowl first, then it’s easy to pick out any shell before tipping into the mixture.)

3. 3

   Sift in the flour and baking powder, then mix well with a wooden spoon.

4. 4

   Stir through the chocolate chunks. Use your hands to squeeze the dough together in 1 big lump, then split into 2 even pieces. Put each piece on a sheet of cling film.

5. 5

   Roll each piece of dough in the cling film so that they form thick sausage shapes, then seal the ends. Put them in the fridge and chill for at least 3 hrs or overnight – can be frozen at this point.

6. 6

   Heat oven to 180C/160C fan/ gas 4. Take the dough rolls out of the fridge, unwrap and use a small knife to slice each one into 12 pieces, so you have 24 in total.

7. 7

   Place the slices on a baking tray lined with baking parchment. Ask a grown‑up to put this in the oven to bake for 20 mins or until the cookies are golden brown on the edges, but still pale in the centre.

8. 8

   Allow to cool slightly before lifting them onto a wire rack to cool completely. Sandwich the cookies together with ice cream and dig in!