for 8 portions
2 cups brown sugar (440 g)
2 cups white sugar (400 g)
2 cups butter (455 g), melted
1 teaspoon vanilla extract
5 cups flour (625 g)
2 teaspoons of baking yeast
1 teaspoon of salt
4 cups semi-sweet chocolate chips (700 g)
5 cups vanilla ice cream (550 g), slightly softened
mini chocolate chip
Preheat the oven to 190°C (375°F).
In a large bowl, whisk together brown sugar, white sugar and melted butter.
Add eggs and vanilla and whisk together.
Add the flour, baking powder and salt and stir until well blended. Add the chocolate chips and mix again.
Spray two round moulds with non-stick cooking spray and separate the cookie dough into each mould. Pat the dough with a spatula until the surface is even and bake for 35 minutes or until golden brown.
While cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until the ice cream is solid, about 1 hour.
Once cookies are baked and cooled, turn them out onto a platter.
Place the disc of ice cream on one half and cover with the other half.
With your hand, press the mini chocolate chips onto the outside of the cookie. Let cool until solid.