Big Cookie Sundae Recipe

Prepare oven and dry ingredients

Preheat oven to 350°F (175°C). In a medium bowl whisk together the all-purpose flour, baking soda, and fine salt until evenly combined; set aside.

Cream butter and sugars

In a large mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes by hand or 1–2 minutes with an electric mixer on medium speed.

Add egg and vanilla

Beat in the large egg and vanilla extract until fully incorporated and the mixture is smooth.

Combine wet and dry

Add the dry ingredient mixture to the butter-sugar mixture in two additions, stirring after each until just combined. Do not overmix.

Fold in chocolate chips

Fold the semisweet chocolate chips evenly into the cookie dough with a spatula so they are distributed throughout.

Shape large cookie in skillet

Lightly grease a 10–12 inch oven-safe skillet (or line with parchment). Transfer the dough into the center of the skillet and spread it into a single large disk about 8–9 inches in diameter and roughly 1/2 inch thick, smoothing the top with an offset spatula or spoon. If you prefer a thinner edge, press slightly thinner at the edge so it bakes crispier.

Bake

Bake in the preheated oven for 16–20 minutes, until the edges are golden-brown and the center is set but still soft. For a slightly gooey center bake closer to 16 minutes; for more set center bake toward 20 minutes.

Cool slightly

Remove skillet from oven and let the cookie cool in the skillet for 6–8 minutes so it firms up but remains warm — ideal for topping. If you want to finish under the broiler for extra color, place under broiler for 30–45 seconds watching carefully.

Portion ice cream

Scoop 2 large scoops of vanilla ice cream and place them directly on top of the warm cookie while it is still in the skillet (or on a dessert plate if you prefer to transfer the cookie). The warmth will slightly soften the ice cream for easy spreading.

Add sauces and whipped cream

Drizzle 3 tablespoons of hot fudge sauce over the ice cream and cookie, then add the optional caramel sauce if using. Dollop or pipe about 1/2 cup of whipped cream over the top.

Garnish

Sprinkle the chopped toasted pecans or walnuts evenly over the sundae, add the maraschino cherries, and finish with a light pinch (about 1/8 tsp) of sea salt if desired to amplify flavors.

Serve

Serve immediately while the cookie is warm and the ice cream is cold. For individual servings, slice the skillet cookie into wedges and serve each wedge with equal portions of toppings.

Make-ahead: bake the cookie up to a day ahead and rewarm in a 325°F (160°C) oven for 5–7 minutes before topping. Swap in different ice cream flavors or mix-in candies to customize. For a dairy-free option use vegan butter, dairy-free chocolate chips, and non-dairy ice cream.