Chocolate Chip Cookie Sundae Recipe

Prep

Preheat oven to 350°F (175°C). Line an 8-inch square baking pan (or similar small ovenproof dish) with parchment paper leaving a little overhang for easy removal.

Cream butter and sugars

In a medium bowl, beat the softened butter with granulated sugar and light brown sugar until pale and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed. Scrape the bowl as needed.

Add egg and vanilla

Beat in the egg until incorporated, then add the vanilla extract and mix briefly until combined.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the butter mixture and stir until just combined — do not overmix.

Fold in chocolate

Fold in the semisweet chocolate chips until evenly distributed.

Bake

Spread the cookie dough evenly into the prepared pan, pressing gently to smooth the top. Bake in the preheated oven for 18–22 minutes, until the edges are golden and the center is set but still slightly gooey (a toothpick inserted will come out with a few moist crumbs). For a crispier edge, bake an extra 2–3 minutes.

Cool slightly

Remove from oven and let the cookie base cool in the pan for 10 minutes. Use the parchment overhang to lift the cookie out and place on a wire rack to cool for another 5 minutes. The cookie should still be warm when assembling the sundaes.

While the cookie bakes, prepare the sauce. In a small saucepan over low heat, whisk together the heavy cream, cocoa powder, and granulated sugar until smooth. Warm gently — do not boil — for 2–3 minutes until sugar is dissolved and the sauce is glossy.

Remove from heat and whisk in the butter, vanilla, and a pinch of salt until combined. Taste and adjust sweetness or salt. Keep warm until ready to serve; if it thickens, gently rewarm over low heat or add a teaspoon of cream to loosen.

Portion: Cut the warm cookie into 4 generous squares (serves 4). Place one warm cookie square on each serving plate or shallow bowl.

Top each cookie with 1 scoop of vanilla ice cream (for a more indulgent sundae, use 2 scoops).

Drizzle 1–2 tablespoons of the warm chocolate sauce over the ice cream and cookie. If desired, sprinkle a tiny pinch (about 1/8–1/4 tsp) of coarse sea salt over each sundae to enhance flavors.

Garnish with chopped toasted nuts or sprinkles if using, and serve immediately so the ice cream melts slightly into the warm cookie for a gooey contrast.