In a medium bowl mix the dry ingredients together. I use a whisk so they blend well until the mixture looks fluffier.

In a mixing bowl beat the butter and the sugar until light and fluffy. Medium high setting for approximately four minutes. Add the applesauce and vanilla and mix for two minutes.

When the flour is completely blended into the butter mixture stir the chocolate chips in by hand. Use a one quarter measuring cup to measure out each cookie. Roll the dough in a ball and flatten into a thin disc. You should be able to make twelve cookies for six sandwiches.

Bake for 14 to 15 minutes or until they begin to brown. Remove the pan from the oven and let the cookies rest for 2 minutes then transfer with a spatula to a cooling rack.

While the cookies are baking let the ice cream thaw slightly then cut six one inch disks with a serrated knife and peel off the paper container. Stack them with a square of parchment paper in-between and put them back in the freezer until you’re ready to assemble the sandwiches.

To assemble put one cookie bottom side up on a smooth surface then add the ice cream disk and top with a cookie bottom side down.

You can form individual cookies with the dough and layer with parchment paper in a freeze tight container and freeze until you’re ready to bake.

Baked cookies will keep in an air tight container in the freezer for one month.