Cookie Ice Cream Sandwiches

In a medium sized mixing bowl combine both flours, baking soda, baking powder and salt. Set aside.
In a standing mixer add the butter and mix until softened.
Add both sugars and mix until combined. Once combined turn the speed up on the mixer and whip for 1-2 minutes until lighter in color and texture.
Add the eggs and vanilla, mix on low until combined.
Turn the mixer on low and slowly pour the dry ingredients in. Mix until the dough comes together.
Fold in the chocolate chips.
Cover the dough and refrigerate for 1-3 hours minimum. You can also leave in the fridge for up to 3 days.
Once the dough has chilled, preheat your oven to 350 degrees.
Scoop the dough onto light metal, parchment paper lined cookie sheets.
Bake for 11-12 minutes until the cookies are lightly golden.
Remove from the oven and allow the cookies to rest for 5-10 minutes before removing from the pan.

Once the cookies are cooled, place half the cookies on small squares of plastic wrap.
Scoop a large scoop of ice cream on each cookie.
Top the ice cream scoop with a second cookie and immediately wrap with plastic wrap. Place in the freezer to solidify, which should take 1-2 hours.
Enjoy once set; the extras can stay in your fridge for about one month.