Cookie A La Mode Recipe
Fresh baked chocolate chip cookies topped with vanilla ice cream and syrup
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Ingredients
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Chocolate Chip Cookies
Assembly & Serving
Method
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set a wire rack out for cooling.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter, 1/2 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add 2 large eggs, one at a time, beating briefly after each until incorporated. Add 2 tsp pure vanilla extract and mix until combined, scraping down the bowl as needed.
In a separate bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda and 1/2 tsp fine sea salt until evenly distributed.
With the mixer on low speed, gradually add the dry ingredients to the butter mixture just until combined. Do not overmix; stop when there are no visible streaks of flour.
Fold in 1.5 cups semi-sweet chocolate chips and optional 1/2 cup chopped walnuts or pecans using a spatula so they are evenly distributed through the dough.
Using a medium cookie scoop (about 2 tablespoons) or two spoons, portion dough into rounded balls about 1.5 inches in diameter, spacing them about 2 inches apart on the prepared baking sheets. For thicker cookies, chill the scooped dough in the refrigerator for 20-30 minutes before baking.
Bake one sheet at a time in the preheated 350°F (175°C) oven for 10-12 minutes, rotating the pan halfway through. Cookies should be golden at the edges and just set in the center. For softer centers, remove at ~10 minutes; for crispier edges, bake up to 12 minutes.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to the wire rack to cool another 10 minutes. Cookies should still be warm when assembling the a la mode dessert.
Assembly & Serving
Warm syrup (optional)
If using thick chocolate syrup or hot fudge, warm 1/4 cup gently in the microwave for 10-15 seconds or in a small saucepan over low heat until pourable but not boiling.
Place one warm cookie on a dessert plate. Top with a generous scoop of vanilla ice cream (about 1 scoop per cookie). Drizzle approximately 1-2 tablespoons of warm chocolate syrup or hot fudge over the ice cream and cookie. Repeat for remaining servings.
Finish and serve
If desired, sprinkle a pinch (about 1/8–1/4 tsp) of flaky sea salt over each finished dessert to enhance flavor. Serve immediately while the cookie is warm and the ice cream is cold.