Chocolate Chip Cookie Sundae Recipe
Make Chocolate Chip Cookie Sundae Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Sundae Base
Sundae Components
Method
Cookie Sundae Base
- 1
Preheat and prepare
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Cream butter and sugars
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with the granulated sugar and packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes, scraping down the bowl as needed.
- 3
Add egg and vanilla
Beat in the large egg until incorporated, then add the vanilla extract and mix until combined, about 30 seconds.
- 4
Combine dry ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed.
- 5
Mix dry into wet
With the mixer on low speed, gradually add the dry ingredients to the butter mixture and mix just until combined—do not overmix.
- 6
Fold in chocolate chips
Fold in the semisweet chocolate chips using a spatula until evenly distributed through the dough.
- 7
Portion cookies
Using a 2-tablespoon cookie scoop or tablespoon measuring spoon, portion dough into roughly 1 1/4-inch balls and place them 2 inches apart on prepared baking sheets to allow spreading. You should get about 24 small cookies.
- 8
Bake
Bake in the preheated oven for 9–11 minutes, rotating sheets halfway through baking if baking two at once. Cookies should be golden at the edges but still soft in the center.
- 9
Cool
Allow cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. If you prefer slightly warm cookies for serving, cool for only 10–15 minutes.
Sundae Assembly
- 10
Scoop ice cream
Slightly soften the vanilla ice cream at room temperature for 5 minutes so it scoops easily. Place two generous scoops of ice cream in each serving bowl or tall sundae glass.
- 11
Add cookie pieces
Break or chop 2–3 freshly baked cookies per sundae into large pieces and scatter them over and between the ice cream scoops so each bite has cookie.
- 12
Drizzle hot fudge
Warm the hot fudge sauce gently if needed (microwave 15–20 seconds, stirring). Drizzle about 2–3 tablespoons of hot fudge over each assembled sundae.
- 13
Top with whipped cream and nuts
Pipe or spoon about 2 tablespoons of whipped cream onto each sundae, then sprinkle approximately 1 tablespoon of chopped toasted pecans or walnuts per serving.
- 14
Garnish and finish
Place a maraschino cherry on top of each sundae. If desired, finish with a light pinch (about a pinch = 1/16 tsp) of flaky sea salt to contrast the sweetness. Serve immediately.