Preheat your oven to 350°F (175°C). Line two baking sheets with silicone liners or parchment paper, then spray lightly with cooking spray.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract for flavor depth.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

Gradually blend the dry ingredients into the wet mixture until a uniform chocolate cookie dough forms.

Using a cookie scoop or tablespoon, drop 12 evenly sized dough balls onto each prepared sheet, spacing them 2 inches apart.

Bake for 8–10 minutes, until the edges are set but centers are soft. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, pair cookies by size. Scoop about ¼ cup of slightly softened vanilla ice cream onto one cookie, then top with its partner. Press gently to spread ice cream to the edges.

Wrap each assembled sandwich in plastic wrap and freeze for at least 30 minutes to firm up.