Is there anything better than a warm chocolate chip cookie fresh from the oven?
Yes, actually, there is: a warm, over-sized chocolate chip cookie, fresh from the oven, topped with cold vanilla ice cream, light whipped cream, and rich hot fudge, all homemade.
I’ve seen chocolate chip sundaes on restaurant dessert menus many times. But I can promise you those won’t hold a
candle cookie to this masterpiece. I start with the best chocolate chip cookie recipe ever: so thick, chewy, and abundant with chocolate chunks. I make it about 3 times the size of an average cookie because it’s got to be able to stand up to the ice cream. That heavenly cookie, delicious enough on its own, gets baked in the oven until it reaches the point of warm, ooey, gooey perfection.
Then, while the cookie is still soft and warm, I top it with a mountain of rich and creamy homemade vanilla ice cream. Upon contact, the ice cream begins to melt, and a river of vanilla runs across the cookie’s crackled surface, seeping into every crevice. A dollop of freshly whipped cream is like the snowy peak that caps the ice cream mountain top. Finally, rich hot fudge is sent gushing over top of the entire creation like molten, fudgy lava. If you can hold out this long, it is now time to dig into this beautiful creation. I suggest bracing yourself before diving in. The complete joy that is about to overcome you may be too much to handle.
One spoonful, and you’ll be in euphoria. Immediately, you feel the icy impact as the cool ice cream meets your tongue. It melts in your mouth along with the fluffy whipped cream. Simultaneously, the deep chocolate flavor from the hot fudge hits you and your teeth sink into that thick and chewy chocolate chip cookie. It’s ooey and gooey, with melted chocolate chunks bursting through like little chocolate bombs. It’s possibly the best chocolate chip cookie in existence, covered in all kinds of good stuff. The deliciousness is unreal.
This is a dessert you eat in solitude, one so heavenly that it must be experienced without interruption. There is no room for words, only pure palate pleasure. Every spoonful is a dose of deliciousness that you will savor. I might just have to crown this as my favorite dessert. It is so perfect from that incredible cookie to the homemade toppings. It’s worth every ounce of effort you exert, and I know you will agree the second you take that first bite.
A Few Tips Before You Get Cooking:
- I won’t judge you if you used store-bought ice cream and hot fudge. However, you should really make the whipped cream. It’s so easy, and so much better than the stuff in the can. I do, however, believe that the homemade toppings are very much worth the extra effort. The fudge is decadent and to die for, and that vanilla ice cream is so rich and creamy compared to the stuff you buy.
- As far as the cookie itself goes, don’t you dare use store-bought cookie dough! 75% of the reason this dessert is so mind-blowing and delicious is because of that cookie. I used the same recipe from my Thick & Chewy Chocolate Chip Cookies. They are truly perfect: big, chewy, soft, and chocolatey.
- If you wish, make the fudge and/or ice cream a day ahead so you can save yourself some time. Make sure you allow the cookie dough to come to room temperature before cooking.
- If you don’t have a mini cast iron skillet, never fear. You could use a small ramekin or even a mini cake pan instead. The cooking time may vary since these will be different in depth and width. This shouldn’t cause you too much trouble though. It’s easy to tell when a cookie is done: just beginning to brown on the edges and set on the top, but still soft in the center.
- There’s no reason why you need to have plain vanilla, although I do feel it perfectly compliments the hot fudge and cookie. Use your favorite flavor instead, if you wish.
- You don’t have to make four sundaes from this. I only made two then used the leftover ice cream and topping to make sundaes. With the extra dough, I made a batch of cookies. You could also freeze the dough for future use.
Colossal Chocolate Chip Cookie Sundaes
By The Smart Cookie Cook
Makes about 4 sundaes
- 1 batch Thick & Chewy Chocolate Chip Cookie Dough, recipe follows
- 1 batch Very Vanilla Ice Cream, recipe follows (or store-bought)
- 1/2 batch Whipped Cream, recipe follows
- 1 batch Ice Cream Shop Hot Fudge, recipe follows (or store-bought, I recommend Mrs. Richardson’s)
Special Equipment: mini cast iron skillets (about 6 inches in radius), ramekins (about 7-8 oz.), or mini cake pans (about 4.5 inches in radius)
- Make the cookie dough (see recipe below). Allow to chill for at least two hours.
- Meanwhile, make the ice cream (see recipe below). Allow to chill for at least two hours.
- Make the hot fudge and whipped cream (see recipes below). Store in fridge until you are ready to serve.
- About 30 minutes before you’re ready to bake, take the cookie dough out of the fridge. When ready to serve, preheat the oven to 325 degrees. Grad a generous handful of the cookie dough and form a patty. Press into the bottom of the cast iron skillet (or whichever pan you’re using). Leave about 1/4 inch space around the edge for the cookie to spread and make the cookie nice and thick. It should not be pressed down thin like a crust; this is a cookie! Add more dough, if necessary.
- Bake in the oven for 20-25 minutes, or until the edges begin to turn golden brown and the top begins to form a crackled crust. It should still be soft in the center. Do not over-bake.
- A few minutes before the cookie is done, take out the ice cream so it can soften. Place the hot fudge in a microwave-safe bowl and microwave on high for 20-30 seconds, or until warm and molten.
- Allow the cookie to sit for 1 minute. Then, top with 1-2 generous scoops of ice cream, a large dollop of whipped cream, and a few spoonfuls of fudge. Serve immediately.
- Store any leftover ice cream in the freezer in an airtight container. Store any leftover hot fudge in the fridge in an airtight container. You can either bake the remaining cookie dough into cookies or freeze it in an airtight container for later use. If you wish to bake the dough into cookies, see the original recipe for baking directions.
Thick & Chewy Chocolate Chip Cookie Dough
Recipe adapted from Baking Illustrated
- 2 cups plus 2 tablespoons (10 5/8 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
- 1 cup packed (7 ounces) dark brown sugar
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 4.4-oz. milk or dark chocolate bar, chopped into chunks (equals about 1 cup of chunks)
- 1/2 cup additional milk, dark, or semi-sweet chocolate chips
1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
2. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks to taste.
Very Vanilla Ice Cream
Recipe from Café Lynnylu
Yield: about 1 quart
- 2 cups whole milk
- 2 cups heavy cream
- 1 moist, plump vanilla bean, split and scraped, or 1 tablespoon pure vanilla extract
- 6 large egg yolks
- 3/4 cup sugar
- Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.
- Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer.
- Immediately remove the pan from the heat and strain the custard into a 2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod or if you are using vanilla extract, stir it in now.
- Refrigerate the custard until chilled before churning it into the ice cream.
- Scrape the chilled custard in the bowl of an ice cream maker and churn according to the manufacturer’s instructions. Pack the ice cream into an airtight container.
Ice Cream Shop Hot Fudge
Recipe adapted from The Food Network
- 2/3 cup heavy cream
- 1/2 cup light corn syrup
- 1/3 cup packed dark brown sugar
- 1/4 teaspoon salt
- 8 ounces chocolate chips: 1/4 milk, 3/4 semisweet
- 3 tablespoons unsalted butter
In a 4-quart saucepan over moderate heat, bring the cream, corn syrup, sugar, salt and chocolate to a boil, stirring constantly. Simmer until mixture thickens, about 5 minutes.
Remove from the heat and whisk in the butter. Pour into a heat-proof container.
- 2 cups heavy (whipping) cream
- 1 1/8 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Beat cream, sugar, and vanilla in a large bowl until stiff peaks form.