Nothing says summer better than ice cream, and what better way to enjoy it than between two delicious chocolate chip cookies?

For this fun summertime treat, I tried a new cookie idea I picked up from a baking friend and cookie expert: mix regular chocolate chip cookie dough with sugar cookie dough for a unique texture and flavor. And that’s what I did with this recipe. You can play with the add-ins.

Sandwich Chocolate Chip Cookies

Yields 24 individual cookies or 12 sandwiches, using a #24 scoop (red handle)

In your mixer, cream together until light and fluffy:

2 sticks (1 cup) unsalted butter, softened

3/4 cup granulated sugar

1/3 cup packed brown sugar

Beat in:

1 large egg + 1 yolk (if you double recipe, do 3 eggs)

2 teaspoons vanilla

1/2 teaspoon almond extract

In a separate bowl, whisk together:

2 1/3 cup all purpose unbleached flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

Mix the flour mixture into the other ingredients, just until the dry disappears.

Mix in until just incorporated:

2 cups semi-sweet chocolate chips

1 cup chopped pecans

1/2 cup rolled oats

Using a medium sized scoop, like a #24 red handled one, scoop out balls of dough and place close together on a lined cookie sheet. Chill in the refrigerator for an hour, or in the freezer for 20 minutes.

To bake, preheat oven to 350 degrees. Place chilled balls of dough 2 inches apart on a lined cookie sheet and flatten slightly with the palm of your hand, so they bake flat. Bake for about 13 minutes or until barely browned. Let cool 5 minutes then remove to a cooling rack.

To make ice cream sandwiches, place about 1/4 cup of your favorite ice cream flavor on the bottom of a cookie, place another cookie on top and lightly press together. Wrap in plastic wrap, then smooth the ice cream edges with your finger over the wrap. Put in the freezer to harden up for at least 30 minutes. Before serving, unwrap and roll edges in either mini chocolate chips, sprinkles, mini M & M candies, etc. I found if ice cream was too soft when the edges were rolled, candies or sprinkles would have their color run and make a mess. Letting the ice cream harden up first minimizes this. Eat filled and rolled sandwiches right away, or wrap and freeze to eat later.