• Wisk the egg replacer with water until fluffy and let it rest for few mins.
• In a bowl, cream the butter along with sugars till well mixed. Add the flour, baking soda, salt, vanilla essence and combine well.
• Now add the egg replacer to the dough along with chocolate chips and chunks. Combine everything well.
• The dough will be little on the dryer side. You can flatten using your palm.
• Preheat the oven to 185 C.
• Line a baking tray with parchment paper, Pinch equal balls, flatten and place them with enough space for it to spread.
• Once preheat done, bake these at 185C for 8 to 10 mins. Please have an eye for the cookies to brown on the sides. The cookies cook as they cool down.
• Allow to cool for a few minutes, then transfer cookies to a wire rack to cool.
• Store in an airtight container.

Chocolate Ice Cream

• I used my no churn 2 ingredient Ice Cream with Ganache mixed in and set in overnight.

To assemble

• Take 2 chocolate chip cookies, on one cookie, scoop in chocolate ice cream, top it with dark Chocolate chips, press another cookie over it and freeze for 5 to 7 mins before serving.