Preheat the oven to 350 degrees.  Line a few baking sheets with parchment and set aside.

For the cookies - in the bowl of a stand mixer, combine the softened butter and sugars.  Cream until smooth.

Add in the egg and vanilla, mixing well.

Add in the flour, corn starch, baking powder and salt.  Mix thoroughly, scraping the sides often.

Using a large ice cream scoop, divide the cookie dough between the prepared baking sheets.  Gently flatten into a disc shape.  Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set.  Allow to cool completely before decorating.

For the frosting - in the bowl of a stand mixer, combine the softened butter and powdered sugar.  Mix well.

Add in the vanilla and ice cream and mix thoroughly, scraping the sides down often.

Transfer the frosting to a piping bag and set aside.

For the edible cookie dough - in the bowl of a stand mixer, combine the softened butter and sugars, cream until smooth.

Add in the vanilla and heavy cream.  Mix well, scraping down the sides as needed.

Add in the salt and heat treated flour.  Mix thoroughly, scraping down the sides often.

Add in the mini chocolate chips and fold until combined.

Roll the edible cookie dough into little balls - approximately 35-40 of them.  Place on a plate or sheet of parchment and chill until ready to assemble.

To assemble - once the cookies are cool, pipe a round of frosting on top of each cookie.

Top with a 4-5 cookie dough pieces and an additional sprinkling of mini chocolate chips.