Preheat the oven to 375°. Prepare a large baking sheet and set aside.
In a medium-sized bowl, combine the flours, baking soda, and salt. Set aside.
In a large-sized bowl, cream the butter with the sugars. Beat the mixture for about 4-5 minutes, until it is fluffy and pale in color. Add in the eggs in, one at a time making sure they are fully incorporated.
Gradually add the flour mixture into the egg mixture. When the mixture is fully added in, it should have a light brown color. Mix in the chocolate chips.
Drop the dough on the prepared baking sheet. The cookie dough balls should be about 1 tablespoon in size. Try to make them uniform in size so they will be symmetrical for the sandwich.
Bake the cookies for about 9-12 minutes. If you want gooey cookies, take them out around 9-10 minutes. For crispy cookies, take the cookies out of the oven around 6 minutes and bang the cookie sheet on a counter, flattening out the dough. Place the cookies back in the oven and repeat around 10 minutes. The cookies should flatten and have a few circled ridged in them.
After 12 minutes, take the cookies out of the oven and allow them to completely cool.
While the cookies are cooling, prepare the ice cream. Take the pints of ice cream and flip it so it is on its side. With a sharp serrated knife, cut 1/2 inch slices off the pint. Each pint of ice cream should result in 4-5 slices. Place the slices back in the oven until the cookies are completely cool. Set up toppings if using on in a bowl or flat dish.
Once the cookies are ready, build the ice cream sandwich. Take one cookie and top it with a slice of ice cream, following another cookie. Roll the ice cream in the mini chocolate chips. Place the sandwiches back in the freezer to set.
If you want to indulge in the sandwiches right away, freeze them for about 15 minutes. If there is no rush, let them sit overnight. This will ensure that the ice cream sticks to the cookies.
The cookies will last in the freezer. Just thaw for about 5-6 minutes before eating.