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**RECIPE, MAKES 810 SANDWICHES**

1 stick (4 oz, 113g) butter, fully melted
1 cup (200g) brown sugar (or white sugar + a glug of molasses)
1 egg
1 teaspoon (4g) baking powder
salt (I use a heaped teaspoon of my kosher salt, which is about 6g)
vanilla (I just eyeball it, but I like a lot, and used a couple teaspoons)
6 oz (170g) chocolate chips (half a standard bag, I use a mix of white and dark chocolate)
1 1/4 cup (150g) all purpose flour
2 pints (1 liter) ice cream (I like to use a pint of chocolate and pint of vanilla)

Get your oven heating to 375ºF/190ºC.

Beat the melted butter, sugar, egg and vanilla until smooth. Put in the salt, baking powder and flour and beat until smooth — it should seem wetter and stickier than a normal cookie dough. Chop up your chocolate chips a bit before mixing them in.

Cover a baking sheet parchment paper, with excess hanging out that you can use as a sling. Spread the cookie dough onto the parchment in the thinnest, widest possible layer, trying to get as close to a square or rectangle as you can.

Bake until just barely done — it only took mine 5 minutes. Use the parchment paper to lift the cookie sheet out of the pan while it's still soft and pliable. Let it cool thoroughly.

Pull the ice cream out of the freezer to let it soften a bit. Cut the cookie sheet in half, and slide the side of your knife underneath to release the sheets from the parchment paper. Use scissors to cut the paper in half so that each sheet is on its own piece of paper.

Scoop the ice cream out onto one of the cookie sheets — if using two different flavors, alternate scoops of each to get a marbled effect. Pick up the other cookie sheet and turn it upside down on your hand. Take the paper off, and flip it topsideup onto the ice cream. Gently press down on the top sheet until the ice cream squishes into a uniform, solid layer.

Freeze the giant sandwich solid before trimming and cutting into individual sandwiches.