Chocolate Caramel Chip Cookie Sundae Recipe

Prepare dough

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, cream together 0.75 cup softened unsalted butter, 0.5 cup granulated sugar and 0.5 cup packed light brown sugar until light and fluffy (about 2–3 minutes) using a hand mixer or stand mixer on medium speed.

Add 1 large egg and 1 tsp vanilla extract to the creamed butter and sugars; mix until incorporated.

In a separate bowl whisk together 1.5 cups all-purpose flour, 0.5 tsp baking soda and 0.25 tsp salt. Gradually add the dry ingredients to the wet mixture and mix on low until just combined; do not overmix.

Fold in 1 cup semisweet chocolate chips and 0.5 cup toffee or caramel chips (if using) with a spatula so chips are evenly distributed.

Bake cookies

Portion dough into 8 large mounds (about 3 tablespoons each) on the prepared baking sheet, leaving 2 inches between. Bake in the preheated oven for 10–12 minutes, until edges are set and centers are just slightly soft. Remove from oven and let cookies cool on the pan for 5 minutes, then transfer to a wire rack. These cookies should be warm when serving; reheat briefly if needed.

Make caramel

While cookies bake, prepare the caramel. Use a medium heavy-bottomed saucepan over medium heat. Add 0.75 cup granulated sugar in an even layer. Without stirring, let the sugar begin to melt at the edges; after a minute or two, very gently swirl the pan occasionally to promote even melting. Once sugar is melted and amber in color (watch carefully to avoid burning), add 4 tbs butter, stirring constantly until melted and combined.

Remove from heat briefly and slowly pour in 0.5 cup warmed heavy cream while whisking (mixture will bubble vigorously). Return to low heat and stir until smooth. Stir in 0.25 tsp fine sea salt. If you prefer a thicker sauce, simmer gently for 1–2 minutes more; for thinner sauce, use immediately. Keep warm on the lowest burner or transfer to a small insulated container.

Warm cookies (if necessary)

If cookies have cooled, reheat 1–2 cookies per serving in a 300°F (150°C) oven for 3–5 minutes or microwave for 8–12 seconds until just warmed. Be careful not to overheat the chocolate chips.

Sundae assembly

For each serving: place one warmed cookie on a dessert plate or in a shallow bowl. Top with one scoop of vanilla ice cream (adjust to preference). Drizzle 2–3 tablespoons of warm caramel sauce over the ice cream and cookie. Sprinkle a pinch of coarse sea salt (about 1/16–1/8 tsp) over the caramel if desired, and garnish with a tablespoon of extra chocolate chips.

Serve immediately so contrast between warm cookie and cold ice cream is preserved. Leftover caramel can be refrigerated for up to 2 weeks; warm gently before using. Store baked cookies in an airtight container for up to 2 days or freeze for longer storage.