Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Cream together 1 cup of softened unsalted butter with 3/4 cup each of granulated sugar and light brown sugar until light and fluffy, about 3-5 minutes. Add two large eggs one at a time, and mix in 2 teaspoons of pure vanilla extract.

In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this mixture to the wet ingredients, folding gently until just combined.

Gently fold in 1 cup of semi-sweet chocolate chips and 1 cup of dark chocolate chunks into the cookie dough.

Drop rounded portions of dough onto the prepared baking sheets, leaving about 1.5 to 2 inches of space between each mound.

Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are golden brown but the centers remain soft. Allow the cookies to cool for about 5 minutes on the baking sheets before transferring them to wire racks.

Once cooled, take a scoop of vanilla bean ice cream and place it on the flat side of one cookie. Press another cookie on top to create a sandwich.

Wrap each sandwich in plastic wrap and store them in an airtight container in the freezer.