Preheat oven to 350 degrees Fahrenheit.

In a small bowl whisk flour, baking soda, baking powder, cornstarch, cocoa powder and salt. Set aside.

In a large bowl, cream butter and sugar, about 4 minutes using a hand mixer.

Add eggs and vanilla to butter mixture and mix together. Slowly add in flour mixture, reserving 2 tablespoons of flour mixture. Do not over mix.

Toss chocolate chips with the 2 tablespoons of flour.

To a well greased pan, add 2 tablespoons of cookie dough for jumbo cookies, or 1 ½ teaspoons for regular sized cookies.

Bake jumbo cookies for 13-15 minutes or until edges become slightly golden brown. Bake regular cookies for 8-10 minutes.

Once you remove cookies from the oven, allow them to cool before flipping cookies and adding about 2-3 tablespoons of ice cream (or as desireto the inside of one cookie. With a spoon, you can gently spread the ice cream a little and cover with another cookie to close it. Repeat 3 sets at a time and freeze for at least 2 hours. After two hours, remove 3 sets at a time and you can dip sideways onto more sprinkles if desired.