Add the unsalted, room temperature butter, granulated sugar and light brown sugar to the bowl of a stand mixer and cream together for a few minutes until lightened in color.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda and salt. Mix the dry ingredients into the wet.
Fold about 3/4 cup of the mini chocolate chips into the dough.
Using a #40 cookie scoop (1 1/2 tablespoon size), scoop the batter onto a baking sheet lined with parchment paper. Keep the cookies at least 2" apart because they will spread. Bake for 10 to 11 minutes and allow to cool before removing from the pan. The cookies will be soft but will firm up slightly as they cool.
Place a big scoop of vanilla ice cream on top of half the baked and cooled cookies, top with the remaining cookies and press down slightly.