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 ¾ cup of granulated sugar and ¾ cup of light brown sugar until light and fluffy.

Gradually add in two large eggs and 2 teaspoons of pure vanilla extract, mixing well to form a smooth batter.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt; then mix into the wet ingredients.

Gently fold in 1 cup semi-sweet chocolate chips and ½ cup dark chocolate chunks.

Drop dough balls onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 9-11 minutes, until edges are golden brown and centers are soft.

Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

To assemble, scoop vanilla bean ice cream onto the flat side of one cookie and top with another, pressing gently.