Preheat your oven to 325°F and prepare baking sheets by coating them with cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt until they are well mixed. Set aside.

In a microwave-safe bowl, melt the chocolate chips in 15-second intervals, stirring after each interval until fully melted. Mix in the butter until the mixture is smooth.

Using a mixer on medium-high speed, beat the eggs, granulated sugar, and brown sugar until the mixture becomes thick, which should take about 4-5 minutes.

Gradually add the melted chocolate mixture to the egg mixture, then slowly mix in the reserved flour mixture until everything is well combined, which should take about 1-2 minutes.

Drop the batter onto the prepared baking sheets by the tablespoon, making 18 cookies total. Ensure each cookie is about 2 inches apart. Flatten each dough drop into 2¾-inch rounds.

Bake the cookies for about 10 minutes, or until the tops are cracked and the centers are slightly soft. Let the cookies cool completely on the baking sheets.

Once the cookies are cool, spread ice cream evenly over the flat side of 9 cookies. Place the remaining 9 cookies on top, flat side down, pressing gently together and smoothing the sides with the back of a spoon.

Transfer the ice cream sandwiches to a baking sheet and freeze them until they are set, which should take about 1 hour.