Preheat the oven to 350°F. Line baking sheets with parchment paper.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a hand mixer or stand mixer for 2–3 minutes, until light and creamy.

Add the egg and vanilla extract. Mix until well combined.

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

Gradually add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.

Gently fold in the semi-sweet chocolate chips.

Scoop approximately 1½ tablespoons of dough for each cookie and place them about 2 inches apart on the prepared baking sheets.

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

Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Place the cooled cookies in a freezer-safe bag or container and freeze for 20–30 minutes.

To assemble, place a scoop of vanilla ice cream on the flat side of one cookie. Top with a second cookie and gently press together.

Place the mini chocolate chips in a shallow bowl. Roll the exposed ice cream edges in the mini chocolate chips, gently pressing them into the ice cream.

Serve immediately or wrap each sandwich individually in plastic wrap and freeze until ready to serve.