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Prepare the Cookie Base:
Preheat your oven to 350ยฐF (175ยฐC). Line a 9-inch springform pan with parchment paper.
In a large mixing bowl, cream together the salted butter, dark brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the semi-sweet chocolate chips.
Press the cookie dough evenly into the bottom of the prepared springform pan.
Bake for 12-15 minutes, or until the edges are golden brown. Let the cookie cool completely in the pan.
Assemble the Cake:
Once the cookie base has cooled, spread the softened cookie dough ice cream evenly over the top, forming a thick layer.
Cover the cake with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
Decorate the Cake:
Remove the cake from the freezer and release the springform pan. Spread a layer of Cool Whip evenly over the ice cream.
Sprinkle Mini Chips Ahoy cookies on top for added texture and decoration.
Drizzle with Chocolate:
Drizzle the top of the cake generously with chocolate sauce to add a rich, decadent finish.
Chill and Serve:
Return the cake to the freezer for 30 minutes to allow the toppings to set.
Slice and enjoy ๐๐ช
