Chocolate Chip Cookie Sundae Recipe
A gooey, fresh-baked chocolate chip cookie topped with Arbuckle’s French Vanilla ice cream, whipped cream and chocolate syrup.
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Ingredients
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Cookie Ingredients
Toppings
Method
Cookie Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Cream the Butter and Sugars
In a mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- 3
Add Egg and Vanilla
Beat in the egg and vanilla extract until well combined.
- 4
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips.
- 7
Scoop and Shape Cookies
Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8
Bake the Cookies
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
- 9
Cool the Cookies
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Sundae Assembly
- 10
Prepare the Sundae
Once the cookies have cooled, place a warm cookie in a serving bowl.
- 11
Add Ice Cream
Top the cookie with 2 scoops of Arbuckle’s French Vanilla ice cream.
- 12
Garnish
Finish with a generous swirl of whipped cream and drizzle with chocolate syrup to taste.
