Right-o then, let's get started! This here is a recipe I have adapted and tweaked from one I found in an older magazine. First off, to make these tasty homemade Triple-Chocolate-Potato-Chip-Ice-Cream-Cookie Sandwiches, you will need ingredients.  ... And here they are: 1 and 1/2 sticks of butter, preferably unsalted 1 cup of some of that brown sugar 1 cup of white sugar 1 teaspoon of vanilla 2 eggs 2 cups of flour; I typically use King Arthur's brand when making baked goods, and it hasn't done me wrong 1 teaspoon baking soda 1/2 teaspoon salt; I go with sea salt, not sure if there is that much of a difference, but ya know..                     ...This is where things get really fun... 3 cups of chocolate chips     1 cup being semi-sweet, 1 cup being white chocolate, and 1 cup mini chips to roll the sandwiches in; if you wanna get cray you          can try mixing different blends of chocolate chips such as milk with dark, and semi-sweet, etc. Get creative with it! If you want,           no pressure. 2 cups of crushed potato chips         and although Cape Cod chips are featured in the photo, Utz chips were the ones used in the actual cooking (Utz are salty, but           not too salty, and crunchy without being too crisp)                     ...And, drum roll plzzzz, ... One half carton of your choice ice cream! ... Pieces of equipment needed to bake these goodies are as follows: An oven Cookie Sheet(s) Parchment Paper Spatula Melon-baller or spoon Mixing Bowl Electric Mixer, or Hands Measuring Cup(s) Cooling Rack Timer Aluminum Foil Plate(s) A Freezer

   Now that you have your list of ingredients, and presumably your ingredients, let's start putting it all together.  Combine in your mixing bowl, the brown sugar, white sugar, and butter. Take it out of the packaging, silly! Gosh..anyway, blend these ingredients together at a medium speed until they have created a lovely light brown and fluffy mixture. Then add in the eggs and vanilla.    Once you have that lovely light brown fluffy mixture with the eggs and vanilla all mixed together, it is time to slllooooowwwwlllly, and I mean slowly, add in the flour, baking powder and salt. (Unless of course, you like to clean up large floury messes. I learned that one the messy way, and it took a few times to set in). 

  And now, for what makes this cookie recipe unlike any other cookie recipe: the chips, brahh, the chips! These steps are best done by hand, so as not to crush the chocolate chips or potato chips. Measure out 1 cup each of the chocolate chips (for this go-round I used semi-sweet chocolate chips and white chocolate chips), and crush up 2 cups of those potato chips! Add them into the cookie dough mixture by folding it over itself, to disperse the chips as evenly as possible.

   Now that you have your cookie dough all set, it's time to get inside and preheat that oven! Set the oven to 350 degrees F, and while the oven preheats, cover the cookie dough with aluminum foil, and let in chill out in the fridge. This will allow the dough to slightly harden, and become much easier to scoop out. While the dough is chilling out, and the oven is preheating, you can go on ahead and cover you cookie sheet(s) with parchment paper, and clear out a spot in the kitchen for the cooling rack. ... 'BEEPBEEPBEEP-BEEPBEEP!' ...    Oh! Looks like the oven is ready. Take the dough out of the fridge and grab the melon-baller! Or spoon. Try to make each scoop as even as the last. They don't have to be perfect (that is a big part of the charm of homemade after all!), but they should be as close in size as you can manage to get them so they will all cook evenly at the same rate.    Give at least 1/2 inch of elbow room for each cookie, and once your sheet(s) is(are) full, pop 'em in the oven. Oven temperatures can vary, so it is best to check on the cookies periodically. For my oven, I checked after 11 mins, and they were still goopy. I ended up cooking each tray for about 18-22 minutes. Depending on the size of your cookie plops, you should be able to get around 2 to 2 1/2 sheets full. After each round comes out of the oven, allow it cool for at least 1 minute. (Just so it wont melt apart on your spatula). Then move the cooked cookies over to the cooling rack.

 Almost there!        A'right, so now you have all your cookies cooked, and out of the oven, right? Sweet. If you want to serve your cookies warm, grab that ice cream and get goin'. If you want them to be frozen, I would suggest cleaning all your equipment, and putting everything back in its place while you wait for the cookies to cool completely. ...    Okay, so take those cookies you've just made, and may or may not have allowed to cool, and start pairing them up. Find which cookie goes best with which cookie. You might be surprised at how well those oddly shaped ones seem to be able to find a friend pretty easily. Once you have the cookies paired up, roll out some aluminum foil, and pour the mini chips into the middle. Then grab that ice cream! Hold your spoon, or ice cream scoop, or even melon-baller, under hot running water. This makes it soo much easier to cleanly scoop on through the ice cream.    Pile up each cookie with a little more ice cream than you think you might need. Be sure to evenly disperse the cream around the cookie. Then, gently squish that cookie and its friend together. Smooth any excess ice cream that may seep out of the sides with the back or bottom end of your spoon. The thicker the ice cream center, the more mini chips you can pile on. Once you have a cookie sandwich assembled, gently roll it through the mini chips. It may take a few passes to get complete coverage, but boy is it worth it! 

There you have it! Your Triple-Chocolate-Potato-Chip-Ice-Cream-Cookie Sandwiches are complete! You can either pop 'em in the freezer or enjoy them as they are. You should invite some friends over and share with them, or just dig in, it's up to you.  Enjoy! Made by Maggie.