Chocolate Chip Cookie Sundae Recipe
Make Chocolate Chip Cookie Sundae Recipe in just 1h . 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
Cookies
- 1
Preheat and prepare
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- 2
Cream butter and sugars
In a large bowl, beat the softened butter with the granulated sugar and packed brown sugar until light and creamy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly distributed.
- 5
Form cookie dough
Gradually add the dry ingredients to the wet mixture and mix just until incorporated. Fold in the semisweet chocolate chips by hand with a spatula so they are evenly distributed.
- 6
Portion and bake
Scoop dough into 8 generous tablespoon-sized balls (about 1.5 tablespoons each if making more, or adjust to desired size) and place on the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, until the edges are golden and centers still soft. For chewier cookies, err on the shorter time.
- 7
Cool
Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For the sundae, slightly warm cookies are ideal so they soften the ice cream — you can warm a cookie for 10–12 seconds in the microwave before assembling if desired.
Sundae assembly
- 8
Warm fudge if needed
If using jarred hot fudge, warm it slightly so it's pourable: microwave in a microwave-safe bowl for 20–30 seconds, stirring halfway, or heat gently on the stove. Keep warm but not boiling.
- 9
Break cookies
Take 2 freshly baked (or warmed) cookies per serving. Break one cookie into rough chunks and reserve the other whole for garnish.
- 10
Build the sundae
In each serving bowl or glass, place one broken-cookie chunk as a base. Add two scoops of vanilla ice cream over the cookie pieces. Spoon about 2 tablespoons of warm hot fudge over the ice cream and cookie. Add another broken cookie piece on top, then add the remaining two scoops of ice cream (or place all scoops as you prefer).
- 11
Finish toppings
Top each sundae with whipped cream (about 2 tablespoons per sundae), sprinkle with chopped toasted nuts if using (about 1 tablespoon), add a maraschino cherry, and finish with a light pinch of flaky sea salt if desired.
- 12
Serve
Serve immediately while the cookies are slightly warm and the fudge is still warm so you get hot-and-cold contrast. Provide a spoon and enjoy.
