Method (cookies)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter, sugar, milk and vanilla into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
4. Fold in the mini chocolate chips.
5. Scoop the cookie dough into balls (the amount will depend on the size ice-cream scoop you use) using spoons or an ice-cream scoop.
6. Optional step – Sprinkle some caster or granulated sugar over the cookies and add a few more chocolate chips to the top of the cookie dough before baking.
7. Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
8. Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
10. Allow the cookies to cool on the baking tray.

Method (ice-cream filling)

1. While the cookies are cooling down once being baked, check the ice-cream. You don’t want it rock solid / hard, but firm enough to scoop. 
2. Turn a cookie upside down, use an ice-cream scoop and scoop some ice-cream on top. Grab another cookie and press on-top of the ice-cream to create a sandwich. 
3. Pour some chocolate chips onto a plate, and roll the sides of the sandwich cookie in the chips. Repeat for all of the sandwich cookies. 
4. Once ready, serve and enjoy.