Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl with an electric mixer, cream together the butter and granulated sugar until light and fluffy.

Beat in the egg yolks and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in 0.5 cup of the mini chocolate chips.

Scoop dough into 1.5 tablespoon balls. Flatten slightly and press additional mini chocolate chips onto the tops. Place on prepared baking sheets.

Bake for 7-10 minutes, or until the edges are lightly golden and the centers are still soft. Remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, place cookies in the freezer for 20-30 minutes to firm up.

Spread about 1/4 cup of softened ice cream onto the flat side of one cookie. Top with another cookie and gently press.

Place the assembled sandwiches back in the freezer for 2-3 hours, or until the ice cream is firm.

Optional: Roll the sides of the frozen sandwiches in the remaining 1 cup of mini chocolate chips.

Freeze until ready to serve.