Chocolate Chip Cookie Sundae Recipe
Make Chocolate Chip Cookie Sundae Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookies
Sundae Components
Method
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes) using a hand mixer or stand mixer on medium speed. Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture and stir until just combined; do not overmix.
Fold the semisweet chocolate chips into the cookie dough evenly.
Scoop dough into 8 medium-sized portions (about 2 tablespoons each) and place them on the prepared baking sheet spaced about 2 inches apart. Bake for 9–11 minutes, until edges are set and centers are just lightly golden. Remove from oven and let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Sundae Assembly
Warm hot fudge (if needed)
If using jarred hot fudge, warm it gently in the microwave in 15–20 second intervals, stirring between intervals, until pourable but not boiling (about 30–45 seconds depending on microwave).
For the best contrast, warm 2 of the freshly baked or fully cooled cookies for 6–8 seconds in the microwave to become slightly soft but not hot. Alternatively, use warm cookies straight from the oven after brief cooling.
Build the sundae
Place one warm cookie in the bottom of each serving bowl or glass. Top each cookie with two generous scoops of vanilla ice cream (about 3/4 cup per serving). Drizzle about 2–3 tablespoons (approximately 1/4 cup) of warm hot fudge over the ice cream and cookie. Add a second cookie on top at an angle, then add another small drizzle of hot fudge.
Finish toppings
Top each sundae with about 2 tablespoons whipped cream, sprinkle with the chopped toasted nuts if using, and place a maraschino cherry on top. Sprinkle a pinch (about 1/8–1/4 tsp) of coarse sea salt over the hot fudge for a salted-chocolate contrast, if desired.
Serve immediately
Serve the sundaes immediately so the cookies remain warm and the ice cream contrasts with the hot fudge. Provide spoons for breaking the cookie and scooping through layers.