Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

Spread half of the cookie dough into the prepared cake pan, smoothing it out evenly. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.

Allow the cookie layer to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Repeat the baking process with the remaining cookie dough to create a second layer.

Once both layers are completely cooled, place one layer on a serving platter. Spread the softened vanilla ice cream over the top, then add the second cookie layer on top.

Top with whipped cream and drizzle with chocolate syrup.

Serve immediately or freeze for up to 2 hours for a firmer texture.