Instructions

• Measure and melt ½ cup (113 g) unsalted butter in a microwave-safe bowl (heat in short bursts, stirring until fully melted). Pour the melted butter into the bowl of an electric mixer fitted with the paddle attachment (or into a large mixing bowl if using a hand mixer).
• Add ⅓ cup (67 g) granulated sugar and ½ cup (100 g) packed brown sugar to the warm butter. Mix on low speed until the sugars are fully combined.
• Add ½ cup ice cream and mix on low speed until the mixture is smooth and uniform.
• Add 1 large egg and 1 teaspoon vanilla extract. Mix just until the egg and vanilla are incorporated (a few seconds).
• Add ½ teaspoon baking soda and ¼ teaspoon salt and mix briefly to distribute.
• Add 2 cups (248 g) all-purpose flour gradually, mixing on low and stopping as soon as the dough comes together. Do not overmix.
• Stir in 2 cups (310 g) chocolate chips with a spatula or on low speed until evenly distributed.
• Use a 2-tablespoon scoop or spoon to portion dough into 2-tablespoon balls and place them on a tray or sheet lined with wax paper (they can be placed close together). Cover the tray with plastic wrap and chill the dough balls in the refrigerator for at least 30 minutes.
• When you are ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
• Place chilled dough balls 2 inches apart on the prepared baking sheets. If the dough has been chilled longer than about 4 hours and the balls are very firm, press each ball lightly with the palm of your hand so they will spread more during baking.
• Bake the cookies for about 9–11 minutes, until they are starting to turn golden around the edges (centers may still look slightly soft).
• Let cookies cool on the baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely.
• Store cooled cookies in an airtight container for up to 4 days, or freeze for up to 1 month.