1Heat oven to 350°F. Shape cookie dough into 64 balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 14 minutes or until light golden brown. Cool completely.
2Spoon about 1/4 cup ice cream onto bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll outer edge of ice cream in chocolate chips that have been placed in shallow bowl. Repeat to use remaining cookies.
3Place on large cookie sheet. Freeze until firm, about 4 hours. Wrap individually in plastic wrap. Store in freezer. Let stand 10 minutes before serving.