In a stand mixer using the paddle attachment, whip the butter and sugars together on medium speed until they are well combined. Add the eggs and vanilla and mix on medium speed until well combined.
Add the flour, salt, and baking soda, and mix just until they are incorporated with the other ingredients. Add the chocolate chips and pulse the mixer on and off a few times, just until they are incorporated with the dough.
Using a large cookie scoop, scoop cookie dough into large dough balls onto a parchment-paper lined cookie sheet. You’ll get about 6 per sheet. Bake for 9-10 minutes, until the edges of the cookies are golden brown
Remove from the oven and let cookies cool completely. Remove your completely frozen ice cream from the freezer.
On a cutting board, turn your ice cream pint on its side, and using a very sharp chef’s knife, slice the ice cream pint into 4 even slices. Repeat with the second pint.
For each ice cream sandwich, place one slice of the ice cream on top of one cookie, remove the ice cream pint paper, and add another cookie on top.
