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1
Preheat the oven to 350 degrees F. Line 2 or 3 large baking sheets with parchment paper.
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2
Place the butter, sugar and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed until well combined, about 1 minute.
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3
Add the eggs and vanilla to the butter and sugar and beat in slowly.
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4
Sift together the flour, salt and baking soda, add to the batter in 3 stages.
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5
Once combined, fold the chocolate chips into the batter.
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6
Scoop the cookie batter into 2 tablespoon portions and place onto the prepared cookie sheets.
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7
Flatten slightly, place in the oven and bake for 18 to 20 minutes, or until cookies are lightly golden.
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8
Remove the cookies using a spatula and transfer to cooling racks to cool.
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9
Serve with the frozen Ice Milk.
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10
Combine all the ingredients into a medium bowl and whisk until the sugar is dissolved.
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11
Discard the vanilla pods, pour the milk mixture into an ice cream machine and churn according to manufacturer's directions until it becomes slushy.
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12
Remove, place in a plastic container and freeze until ready to serve.
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13
Yield: about 1 quart
