Double Chocolate Cookie Sundae (recipe)

July 13th, 2007

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You will just die for Betty’s Double Chocolate Cookie Hot Fudge Sundae!

Ingredients for Betty’s Chocolate Chocolate Chip Cookie:

1 cup butter
3/4 cup white sugar
1 cup packed light brown sugar
1 tsp. baking soda
1/2 tsp. salt
2 tsp. pure vanilla or extract
1/2 cup unsweetened baking cocoa
2 large eggs
2 1/4 unbleached, all-purpose flour
2 cups semi-sweet chocolate chips (or milk chocolate chips for a sweeter vibe)

Ingredients for Betty’s Fudge:

1/4 cup butter
3/4 cup semi-sweet chocolate chips
2/3 cup sugar
1 tsp. pure vanilla or extract
2/3 cup half-n-half

For Betty’s Chocolate Cookie Sundae you will also need:

ice cream of your choice (Betty loves Cookies n’ Cream… mmm… more chocolate cookies!)
chopped walnuts

Let’s get to the bottom of this chocolate crime: the cookie!

Mix ingredients on slow - medium speed. As you add ingredients, stop the mixer and scrape down sides of bowl as needed.

In an electric mixer cream butter,

white sugar,

brown sugar,

baking soda and salt.

Add vanilla,

baking cocoa,

and eggs.

Add flour

and chocolate chips.

Allow the dough to chill in the refrigerator for about 2 hours. (Expedite in the freezer for 1/2 hour.) Chilling the dough provides for a chewy, decadent cookie. If you prefer a crisp cookie, add less flour and do not chill the dough. Dough will last refrigerated for 2 weeks. This dough can also be frozen. Makes about 4 dozen cookies.

Bake cookies in a preheated 365 (F) oven for 10 minutes.

On to the fudge!

In a saucepan over medium - low heat, melt chocolate chips and butter.

Stir frequently so the chocolate does not scorch.

Add sugar. Mixture will become grainy. Incorporate sugar completely before adding cream.

Add vanilla and incorporate completely.

Gradually stir in cream (half-n-half).

Cook mixture stirring frequently. When mixture begins to bubble slightly, cook for 8 minutes more, stirring more often. If bubbling becomes excessive, turn the heat down to low.

Remove from heat and pour into a heat resistant bowl. Allow to cool slightly before serving. Makes about 1 1/2 cups hot fudge. Store covered and refrigerated for 1-2 weeks. Sugar will begin to crystallize after 1 week. To reheat, microwave 20 seconds, stir and repeat as needed. Fudge still has the potential to scorch in the microwave… be careful!

It’s showtime!

Place a piping hot, fresh-from-the-oven cookie on a plate.

Scoop a single serving of ice cream on top of cookie.

Top with a generous serving of hot fudge.

Garnish with walnut pieces.

Enjoy!

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Link to the CSI: Cookie Sundae Investigation video.
Link to the accompanying CSI: Cookie Sundae Investigation blog post.
Link to the full Average Betty Archive.

Entry Filed under: Recipes