Chipwich 2.0 

                                  makes 8

whisk together 2 tablespoons malt powder, 3 tablespoons nonfat milk powder, and 1/2 cup of sugar once everything is evenly dispersed and there are no lumps, pour in 1 cup heavy cream and whisk to combine. then add in 2 cups of whole milk, and 2 tablespoons corn syrup (or honey or agave).

Place over low heat...

and whisk occasionally until sugar is dissolved and mixture begins to steam.

Take a small bowl...
(or measuring cup)

1.5 tablespoons tapioca starch (or 1 tablespoon cornstarch), 1/4-1/2 tsp kosher salt and 1/4 cup of heavy cream. once mixture is steaming, whisk into the cream and milk powder mixture. pour back into your pot and place back over medium heat. whisking constantly until mixture is thick enough to coat the back of a spoon and you can draw a clear line through it. remove from heat.

Take a medium mixing bowl...

Set a strainer over it, and pass through your ice cream base.  whisk in 2 teaspoons-ish vanilla bean paste (or vanilla extract), and 1/4 cup creme fraiche (or cream cheese)
let cool completely, then cover (or transfer to a tupperware) and place in the fridge to chill. then make according to manufacturers directions. When finished place in your freezer to solidify (at least 4 hours)

Take a small pan...

add 3/4 cup (1 1/2 sticks) of butter. set over low temp and melt, once melted constantly swirl in the pan until foamed, once nutty smelling and you can see some browned bits remove from heat and pour into a measuring cup (for more instructions follow the notes on the Beurre Noisette Madeleines recipe. and let cool to room temp, then place into the fridge until solid.

take your cooled brown butter and add in enough shortening so that the shortening+browned butter measures 3/4 cup.

place in your browned butter shortening mixture and 1/2 cup + 2 tablespoons of dark brown sugar packed, and 2 tablespoons of corn syrup. mix with a paddle attachment or beaters until light (5~ish minutes). once light and fluffy add in 1 teaspoon vanilla bean paste (or extract, optional.) 

Take a medium mixing bowl... 

and sift in 2 cups 2 tablespoons all purpose flour, 3 tablespoons malt powder, 1 teaspoon baking powder, 1 1/4 teaspoons kosher salt (video below for how to measure flour.)

once the butter is light and fluffy turn off the mixer. add in all the flour and turn mixer on low mixing just until combined, scrape down the sides of your bowl to make sure there are no flour pockets. add in 2 egg yolks, once combined add in 2 tablespoons of milk. again, mix until thoroughly combined.
turn off the mixer and hand mix in 3-4 oz of dark chocolate chopped (or mini chocolate chips).

divide dough into 1.6 oz balls (making you 16 balls in total).

fit 8 cookies on each tray. then flatten slightly. place in the freezer for 10 minutes.

Bake at 350...

begin checking for done-ness at 15 minutes (usually takes about 17). they should be a bit soft still when poked, but puffed and cake-y looking.
remove from the oven and using a large circular cookie cutter move in a circular motion around each cookie to round out their shape (optional - thank you to cloudy kitchen for this trick.)

set aside and let cool to room temperature then place in the freezer until assembly

Take a cutting board...

grab a sharp knife, and finely chop 2 oz of dark chocolate (about 70%, if you use anything higher be aware that you will need to add more water) and .5 oz of milk chocolate.

Take a small mixing bowl...

and place 3/4 of the chocolate inside it. pour over 2 tablespoons of very hot water (not boiling) (or a mixture of hot water and oil, the texture will be a little softer this way,) begin stirring the chocolate with a soft spatula until melted, slowly add in the rest of your chopped chocolate. if at any point you see that the mixture is becoming a little grainy add 1 teaspoon of the hot water and stir until silky again.

(if you don’t have one a ziplock will work fine) and pour the chocolate into it.
place in the fridge for 10 minutes to thicken a bit.

snip off the tip of your pastry bag (always start smaller, if you need to make it bigger you can always take off more) and begin piping little chocolate chips, squeezing out a little of the chocolate as you push the piping bag towards the parchment, and applying no pressure as you pull up. if the filling is too stiff, just hold one hand right by the tip, this will warm the chocolate as it you pipe it out. once the tray is done place in the freezer and repeat until you’ve used all the chocolate. remove the chips from the parchment by just pushing your hand across the tops of the chips, place into a bowl and into the freezer until assembly.

and transfer your baked cookies to it — pairing them off and matching their sizes up. Put the cookie tray the cookies had been on back into the freezer.

get a cookie cutter a little smaller than the inside of the cookie, pour hot water into a mug, get an ice cream scoop and a spoon. then remove your ice cream from the freezer.
take one of your cookies turn upside down, place the cookie cutter on it. scoop about 1/3-1/2 cup of ice cream into the cookie cutter on top of a cookie. press down with the back of a spoon to fill the cookie cutter. remove the cookie cutter and you’ll see a perfectly shaped scoop of ice cream. then place the matching cookie on top. Immediately transfer this cookie to the sheet tray in the freezer. repeat with the rest of the ice cream sandwiches, once completed let them harden for 15 minutes.

along with the bowl of homemade mini chocolate chips (or regular chocolate chips), roll the cookies into the chocolate chips. then place back on the sheet tray and freeze until completely solid.

then transfer to a tupperware to store. can be eaten totally frozen but are really perfect when they have been sitting at room temperature for 3-5 minutes.