Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.

In a large bowl, whisk together the eggs and sugar until light and fluffy—about 5 minutes.

Beat in the vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder. Gradually add this dry mix to the wet ingredients, folding gently until just combined.

Pour the batter into the prepared pan and spread it evenly.

Bake for about 10-12 minutes or until the cake bounces back when lightly pressed. Let it cool for a few minutes before flipping it onto a clean kitchen towel dusted with powdered sugar. Roll it up in the towel and let it cool completely.

In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.

Stir in the vanilla extract, then gradually blend in the flour and salt. Fold in the mini chocolate chips.

Once the cake has cooled, carefully unroll it from the towel.

Spread an even layer of cookie dough filling over the cake, followed by the softened cookie dough ice cream.

Roll the cake back up tightly, enclosing the filling. Wrap it up in plastic wrap and freeze for at least 4 hours.

When you’re ready to serve, slice it up and enjoy!