Homemade Chipwiches Recipe

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). Combine butter, brown sugar, malted milk powder, salt, baking soda, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. Pause to scrape the bowl and beater with a flexible spatula, then resume beating on medium-low.

Add the flour all at once, followed by the vanilla, then drizzle in the milk to form a soft dough. Scrape the bowl with a flexible spatula, and continue mixing for a few seconds more. Off the mixer, fold the dough a few times from the bottom up to ensure there are no streaks of unmixed dough, then stir in the mini chips.

Portion the Dough and Bake: With a cookie scoop, divide dough into 2-tablespoon portions, and arrange on a parchment-lined half sheet pan, leaving at least 2 inches between each cookie to account for spread. With moistened fingers, gently press each portion into a flat disc, about 1/2 inch thick, and sprinkle a few extra mini chips on top. Bake until the cookies are puffed and lightly golden all over, but still a little soft, about 18 minutes. Cool to room temperature, then transfer to an airtight container and freeze until needed.

Form the Sandwiches: Pour reserved mini chips into a small dish. If using the Klondike-style, no-churn filling, cut into rounds with a cookie cutter approximately 1/4 inch smaller than the chocolate chip cookies. If using fior di latte gelato, scoop into approximately 1/4-cup portions. Sandwich the portioned ice cream between two frozen cookies, then roll the exposed edges in mini chips to coat. Freeze in an airtight container at least 1 hour. Serve, or wrap each in plastic and return to the airtight container to freeze up to 1 month.