Description
Imagine biting into a warm, chewy chocolate chip cookie square topped with a creamy scoop of vanilla ice cream, dripping with hot fudge and caramel sauce, and finished with a dollop of whipped cream and a cherry. Sounds like dessert heaven, right? That’s exactly what Chocolate Chip Caramel Ice Cream Sundae delivers! With a 4.9-star rating from 7 reviews, this easy treat is perfect for family gatherings, summer parties, or whenever you want to indulge.
Ingredients
This sundae uses pantry staples to create a decadent treat. Here’s what you need and why each ingredient matters:
- Butter (2 sticks, softened, plus extra for greasing): Creates a rich, chewy cookie base.
- Why it matters: Adds flavor and texture to the cookie.
- Substitution: Use coconut oil for a dairy-free option (adjust for flavor).
- Brown Sugar (1 cup): Gives a caramel-like sweetness and chewiness.
- Why it matters: Keeps the cookie moist and soft.
- Substitution: Use dark brown sugar for deeper flavor.
- White Sugar (1/2 cup): Adds sweetness and a slight crispness.
- Why it matters: Balances the brown sugar’s richness.
- Eggs (2 whole): Bind the cookie dough together.
- Why it matters: Add structure and moisture.
- Vanilla Extract (2 tsp): Enhances the cookie’s flavor.
- Why it matters: Adds warmth and depth.
- Substitution: Use vanilla paste for a stronger flavor.
- All-Purpose Flour (2 1/4 cups, plus extra for dusting): Forms the cookie’s structure.
- Why it matters: Creates a chewy, sturdy base.
- Substitution: Use gluten-free flour for a gluten-free version.
- Salt (1 1/2 tsp): Balances sweetness and enhances flavors.
- Baking Soda (1 tsp): Helps the cookie rise slightly.
- Why it matters: Keeps the cookie soft, not dense.
- Instant Coffee Granules (1 tsp, heaping): Boosts the chocolate flavor.
- Why it matters: Adds depth without a coffee taste.
- Substitution: Skip if preferred, or use espresso powder.
- Chocolate Chips or Chunks (8 oz): The star of the cookie.
- Why it matters: Add gooey, melty pockets of chocolate.
- Substitution: Use white chocolate, peanut butter chips, or a mix.
- Vanilla Ice Cream: The creamy sundae topping.
- Why it matters: Contrasts the warm cookie with cool creaminess.
- Substitution: Try chocolate or caramel ice cream.
- Hot Fudge and Caramel Sauce: Add gooey, decadent drizzles.
- Why it matters: Create classic sundae flavors.
- Substitution: Use chocolate syrup or homemade sauces.
- Whipped Cream: Adds a fluffy finish.
- Why it matters: Lightens the rich flavors.
- Substitution: Use coconut whipped cream for dairy-free.
- Maraschino Cherries: The iconic sundae topper.
- Why it matters: Adds a pop of color and sweetness.
- Substitution: Use fresh berries or skip.
Pro Tip: Use high-quality chocolate chips and store-bought sauces for speed, or make your own for extra flair!
Instructions
- Preheat and Prep:
- Preheat your oven to 375°F (190°C).
- Grease a quarter sheet pan or 9×13-inch baking pan with butter, then dust with flour.
- Tip: Tap out excess flour to prevent sticking.
- Mix the Wet Ingredients:
- In a large bowl, mix 2 sticks softened butter, 1 cup brown sugar, and 1/2 cup white sugar until creamy.
- Add 2 eggs and 2 tsp vanilla extract, mixing until smooth.
- Tip: Use a hand mixer or whisk for a quick blend.
- Mix the Dry Ingredients:
- In a separate bowl, stir together 2 1/4 cups flour, 1 1/2 tsp salt, 1 tsp baking soda, and 1 tsp instant coffee granules.
- Tip: Break up any baking soda clumps for even mixing.
- Combine Wet and Dry:
- Add the dry ingredients to the wet ingredients in batches, mixing gently after each addition.
- Fold in 8 oz chocolate chips or chunks until evenly distributed.
- Tip: Stir just until combined to keep the cookie tender.
- Bake the Cookie Base:
- Spread the dough evenly into the prepared pan, smoothing the surface with a spatula.
- Bake for 15-18 minutes, until set and golden (add 2-4 minutes if doubled).
- Cool slightly in the pan (5-10 minutes).
- Tip: Check at 15 minutes; a toothpick should come out clean or with a few crumbs.
- Warm the Sauces:
- Gently warm hot fudge and caramel sauces in the microwave or on the stove until pourable but not hot.
- Tip: Stir well to ensure smooth drizzling.
- Assemble the Sundaes:
- Cut the cookie into 12 squares while warm.
- Place a square on a plate, top with a scoop of vanilla ice cream, drizzle with hot fudge and caramel sauces, add a dollop of whipped cream, and finish with a maraschino cherry.
- Health Benefit: Chocolate provides antioxidants, and ice cream adds calcium, but enjoy this treat in moderation for a sweet boost!