Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper.

In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes.

Add the egg and vanilla extract, mixing well to combine.

Mix in the flour and baking soda until fully incorporated; the dough will be thick.

Fold in the chocolate chips until evenly distributed.

Press the cookie dough evenly into the prepared pan. Bake for 18 to 20 minutes, or until the edges are lightly golden.

Let the cookie cool mostly in the pan, then transfer to a wire rack to cool completely.

While the cookie is cooling, allow the ice cream to soften slightly at room temperature.

Once the cookie is cool, place it back into the springform pan and spread the softened ice cream evenly on top. Freeze until solid.

Remove the cake from the pan. Pipe or spoon Cool Whip around the edges, top with Mini Chips Ahoy pieces, and drizzle with chocolate sauce.

Store in the freezer until ready to serve. Let the cake sit at room temperature for about 10 minutes before slicing for easier cutting.