Cream the butter in a large bowl with an electric mixer until smooth. Add the granulated sugar, light brown sugar, and muscovado sugar. Mix until well combined and fluffy.

Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.

Whisk together the dry ingredients: flour, baking soda, baking powder, and salt.

Mix the dry ingredients into the wet mixture until combined.

Fold in the mini chocolate chips.

Line a baking sheet with Reynolds wrap to a pan that is 12.5 x 6. I used my biscotti pan, or a flat pan with at least a 2 in height. Leave the sides up so it's easier to pull when done.

Scoop the dough and spread it evenly onto the pan, making sure it is even all over so it cooks evenly.

Bake for 15 minutes, or until the edges are golden brown. You want to check this regularly so it's not too soft and not too hard.

You should be able to poke, and it should indent in the center a little

Let it cool a little, then lift and place on a rack to cool completely.

Pick your favorite ice cream flavors.

Cut the cookie slab in half.

Add a generous scoop of ice cream to the flat side.

Gently press the second cookie slab on top.

Wrap with cyrine wrap and place in the refrigerator for about 15 minutes.

Take the cookie slab out of the freezer. With a bread knife, slice into even squares. I was able to slice 12 pieces.

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

Freeze until firm so the cookies and ice cream set together perfectly.

This step is key; it gives you that classic, clean bite just like store-bought treats, but way more delicious!!!