Ice cream sandwiches from a sheet of chocolate chip cookie

Make a half batch of the cookie recipe: melt the butter fully, add brown sugar, vanilla and a generous amount of kosher salt.

Add the egg and beat smooth to ribbons.

Chop the chocolate chips into smaller chunks so they are not hard on the teeth when cold.

Add baking powder, then flour, starting with less than usual; add a little more only until the dough is noticeably wetter and stickier than normal.

Mix in the chocolate; do not chill the dough, so it spreads thin.

Spray the baking sheet, line with parchment hanging over each side, and cut the corners diagonally so it lies flat; trim excess.

Drop the dough in spaced dollops and spread it as thin as possible with the back of a spatula, working to at least one clean edge.

Bake at 375F, erring on under-baked, about five minutes.

While still hot and pliable, lift the cookie out by the parchment; cool completely.

Cut the sheet in half along its natural line, slide a knife under the top half to free it, and cut the parchment in half with scissors.

Soften the ice cream until the carton gives when pinched; drop alternating scoops onto the bottom sheet.

Flip the top sheet onto a hand, peel the paper, set it top side up on the ice cream and press gently until the gaps close and it squeezes out the sides.

Freeze the whole sheet solid.

Trim the edges if wanted, then cut into squares: saw gently through the brittle surface, then press straight down.

Wrap individually in parchment or plastic and chill again before eating.