Cookie Ice Cream Sandwiches

This recipe produces a soft chocolate chip cookie which is perfect for making cookie ice cream sandwiches. You do not have to chill this cookie dough! For best results I recommend using mini chocolate chips and freezing the assembled sandwiches for at least 3 hours.
Ingredients
2 and 14 cups 281g allpurpose flour spooned leveled
1 and 12 teaspoons cornstarch
1 teaspoon baking soda
12 teaspoon salt
3/4 cup 12 Tablespoons 170g unsalted butter softened to room temperature
3/4 cup 150g packed light or dark brown sugar
1/2 cup 100g granulated sugar
1 large egg  1 egg yolk at room temperature
2 teaspoons pure vanilla extract
1 and 14 cups 225g mini semisweet chocolate chips
Sandwiching
3 cups about 540g vanilla ice cream or your desired flavor
1 cup mini chocolate chips 180g sprinkles 150g or finely chopped nuts 100g
Instructions
Preheat oven to 350F 177C. Line 3 large baking sheets with parchment paper or silicone baking mats. If you dont have 3 baking sheets bake the cookies in batches.
Whisk the flour cornstarch baking soda and salt together in a medium bowl.
Using a handheld or stand mixer fitted with a paddle attachment beat the butter brown sugar and granulated sugar together in a large bowl on mediumhigh speed until combined and creamy about 2 minutes. Add egg egg yolk and vanilla extract then beat on mediumhigh speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed then beat in the chocolate chips until combined. The dough will be soft and sticky.
Since the dough is so sticky I recommend using a cookie