Warm Chocolate Chip Cookie Recipe
vanilla ice cream - caramel sauce
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Ingredients
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Warm Chocolate Chip Cookie
To Serve
Method
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Allow the butter to sit at room temperature until soft (about 20–30 minutes) if not already softened.
In a large mixing bowl, beat 0.75 cups softened unsalted butter with 0.5 cups granulated sugar and 0.5 cups packed light brown sugar until light and fluffy, about 2–3 minutes with an electric mixer (or 4–5 minutes by hand).
In a separate bowl, whisk together 1.75 cups all-purpose flour, 0.5 tsp baking soda, 0.5 tsp fine salt, and 1 tsp cornstarch until evenly mixed. Cornstarch helps yield a soft, tender cookie center.
Gradually add the dry ingredients to the wet mixture, mixing on low speed (or stirring) until just combined. Do not overmix.
Using a spatula, fold 1 cup semisweet chocolate chips into the cookie dough until evenly distributed.
Scoop dough into four generous portions (about 3–4 tablespoons each or roughly 2.5–3 oz per portion) and place on the prepared baking sheet spacing them 2–3 inches apart. For a thicker center, gently mound the dough rather than flattening.
Bake in the preheated 350°F (175°C) oven for 10–12 minutes, until edges are set and lightly golden but centers still look slightly underbaked. Rotate the baking sheet halfway through for even color if desired.
Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. They will continue to set as they cool slightly; this keeps the centers soft.
To Serve
Assemble dessert
Place one warm cookie on each dessert plate. Top each cookie with 1 scoop of vanilla ice cream.
Add caramel and finish
Drizzle about 2 tablespoons (approximately 0.125 cups) of caramel sauce over the ice cream and cookie (use remaining caramel as desired). If using, sprinkle a light pinch (about 1/8–1/4 tsp) of flaky sea salt over the top to heighten flavor contrast.
Serve immediately
Serve the warm cookie with ice cream right away so the ice cream softens slightly and the caramel blends with the cookie. Leftover cookies can be stored in an airtight container at room temperature for up to 2 days; reheat briefly (10–15 seconds) in a microwave to warm before serving with ice cream.