Preheat oven to 350F (180C). Place chocolate in a bowl. Microwave on medium until almost melted, 1 to 2 min. Stir until smooth. Set aside. Lightly spray 2 baking sheets with oil or line with parchment.
In a bowl, using a fork, stir flour with cocoa, baking soda and salt. In a large bowl, using an electric mixer on medium-high, beat butter with both sugars for 3 min. Beat in eggs one at a time, then vanilla and melted chocolate. On low speed, gradually beat in flour mixture. Stir in chips. Form dough into golf-size balls and place on baking sheets 3 in. (7.5 cm) apart. Using your hand, flatten into a cookie shape, ? to 1/2 in. (0.7 to 1 cm) thick.
Bake one sheet at a time in centre of oven, until cookie edges begin to set, 10 min. Cool on sheet 5 min, then remove to a rack to cool completely. Meanwhile, repeat baking with remaining sheet and dough. Store cooled cookies in an airtight container at room temperature for 3 days or freeze up to 1 month.
For sandwiches, place 1 cookie top-side down. Scoop about ? cup (75 mL) ice cream on top. Gently press with a spoon to cover surface of cookie. Cover with another cookie, top-side up. Gently squeeze together. If making ahead, place in a container, seal and freeze. For an elegant dessert, place on a dessert plate. Lightly drizzle with a chocolate sauce and add a few fresh berries or cherries.
Nutrition (per serving)
This ultimate ice-cream finger food with plump homemade cookies spells nirvana for chocoholics and ice-cream junkies alike.