While these two-toned cookies are perfectly delicious enjoyed on their own, perhaps with a tall glass of milk, we think they make great "bread" for ice cream sandwiches. They're a perfect combination of chewy and crunchy, and will complement most any vanilla or chocolate-based ice cream.
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
Add the egg, beating again until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
Mix in the flour.
Divide the dough in half (if you have a scale, each half will weigh about 14 ounces or 396g.)
Mix the cocoa, milk, and white chocolate chips into one half of the dough.
Mix the semisweet chocolate chips into the other half of the dough.
Use a spoon (or a teaspoon cookie scoop) to scoop the chocolate dough onto the prepared baking sheets, leaving 2" clearance on all sides.
Rinse off your spoon or cookie scoop, then scoop balls of lighter dough right next to the balls of chocolate dough.
Using your hands, press the two doughs together and roll them into a ball, being sure not to blend them.
Bake the cookies for 9 to 11 minutes, until their edges are set and the middles are still slightly soft.
Remove the cookies from the oven, and cool them on the pan until they're set enough to move without breaking.
When the cookies are completely cool, place a scoop of ice cream (about 1/4 cup) on half of them. Top with the remaining cookies. Freeze until ready to serve.
