[ingredients]3½ sticks butter
1¾ cups plus 2 tablespoons sugar
3 eggs
1 teaspoons sugar
3 eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
13 squares (13 oz.) bittersweet chocolate, chopped
2½ quarts ice cream

2 baking trays, lined with parchment paper

Serves 24[/ingredients]

[instructions]Place butter and sugar in bowl and beat until light & fluffy. Add eggs and vanilla and beat well. (The mixture will separate.) Add flour and chocolate- fold until smooth. Working in batches, spoon out 48 portions of the mixture (2 teaspoons each) onto the prepared baking trays, making sure each cookie as enough room to spread (they will triple in size). Bake in the middle until lightly golden. Remove from oven and cool on baking trays for 5 min. Transfer to a wire cooling rack to cool completely. Sandwich 2 cookies together with ice cream, arrange on tray, cover well with foil, and return to freezer until needed. Remove 20 min. before serving so the ice cream can soften a little.[/instructions]