Combine butter and sugar in a bowl. Mix on medium-low speed with a paddle attachment. Mix until incorporated. Don’t over mix.
Add eggs and mix and scrape the sides of the bowl.
Stir in vanilla.
Sift together flour, corn starch, cocoa, and salt.
Add in flour mixture to the bowl. Mix at low speed for 30 seconds.
The dough is ready when it sticks to the paddle mixture. Do not over mix.
Roll out the dough between 2 pieces of parchment paper.
Use a round cookie cutter to cut out circles.
Bake for 8-12 minutes or until centers are set.
Let cool and wrap and store in refrigerator if making ahead.
For the Assembly:
Take 1 pint of chocolate ice cream, cut vertically down the side of the container, and peel open.
Cut the ice cream into slices.
Using the same cookie cutter to cut the ice cream.
Push the ice cream out of the cookie cutter and onto the cookie.
Place the other cookie on top to finish your sandwich.
Chill the cookies so the sandwiches stand up longer in the heat.You can make these ahead of time, wrap in paper and store in the freezer.If desired you can add shaved dark chocolate or sprinkles onto the outside of the sandwich for some extra embellishment.