Sift the dry ingredients together in a bowl and set aside.
In a large bowl, cream the butter and sugar until light.
Add the melted chocolate, eggs, and vanilla and combine well.
Add the dry ingredients a half-cup at a time until incorporated.
Divide the dough in half and roll each half out to 1/4″ thickness between sheets of waxed paper. Refrigerate 30 minutes.
Preheat oven to 375 degrees F.
Remove one piece of dough and take off the top sheet of waxed paper. Replace it with a sheet of parchment paper that is cut to fit your baking sheet. Flip the paper-dough-paper sandwich over onto your cookie sheet so that the parchment is on the bottom now. Remove the waxed paper on top.
Cut out some small circles, as many as you can get. I used the screw-top lid of a small bottle of club soda. Yours don’t have to be so small, though. Any round cutter will do.
Pull the excess dough away leaving just the shapes on the paper. You can re-roll and refrigerate the extra dough.
Bake for 8 minutes.
Repeat with the rest of the dough.
Cool the cookies on a rack until completely cool and firm.
Soften the ice cream by leaving it on the counter for 10-15 minutes.
Scoop balls of ice cream out onto half of the cookies. A melon baller was the perfect size for my cookies. Rinse the scoop in a bowl of very hot water between each dip to make prettier balls. Put the tops onto each sandwich and lightly squeeze them together.
Put these in the freezer for at least 10 minutes to firm up.
Your yield is dependent on the size of your cookie cutter. With a 1″ round cutter, I got about 18 sandwiches (36 cookies).