Preheat oven to 350°F. Spray two baking pans with baking spray or line with parchment paper. Set aside.
To a large bowl add butter, light brown sugar and vanilla. Whip using an electric mixer on medium high speed until creamy.
Add the eggs to the bowl one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed.
In a separate medium bowl, use a whisk to sift together flour, baking powder, baking soda and salt.
With the mixer on low speed, gradually add the dry ingredients to the bowl mixing until fully combined.
By hand, mix in the chocolate chips until evenly distributed throughout the dough.
Scoop with a medium size scoop dividing the dough into 16 even portions. Place onto the prepared pan at least 2 inches apart.
Bake for 10-12 minutes or until lightly golden and centers are cooked through. Place baked cookies into the freezer for 20 minutes to cool completely.
After cookies have cooled, scoop vanilla ice cream onto the bottom of one cookie then sandwich placing another on top. Squeeze gently together.
Enjoy immediately or freeze in an airtight container until serving.