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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.
I’m new to the world of cooking/baking. I though me and the stove/oven had an unspoken rule of keeping our distance from each other. We could co-exist but never interact. Well, all that has changed thanks to AverageBetty and this recipe, and in the process, this cookie sundaes have saved my marriage!! My wife loved them so much she’s willing to overlook a number of my shortcomings if I promise to make them regularly for her ( I must admit, I like them a lot too!!). Anyhow, you must try this recipe! Outstanding.
Thanks, AverageBetty
Hey Sergio! Thank you for the sweet (and I do mean sweet) words! I am so happy to reacquaint you with your kitchen appliances! They really are fun to be around aren’t they?
And, wow… I never thought of the Cookie Sundae as a marital aid – totally awesome!
xo,
Betty
Hi Betty,
I wish you could feature non bake cakes, b’coz honestly we dont have an oven at home.. (in our country, Philippines, oven is not a necessity, so long as you have a gas stove, you’re good to go)
Pinay
Pinay!
How wonderful to hear from you! There are ways to “bake” cakes on the stovetop… I’ll need to do some experimenting, but I would love to come up with a recipe for you. What a great concept for a show!
What kind of cakes do you like? Chocolate? Vanilla? Fruit?
Have you ever tried making pancakes? They are a breakfast food here, but are quick and easy like cookies and might work for the Chocolate Cookie Sundae… I need to do some experimenting…
If you can dream it up, I’ll try to make it for you!
xo,
Betty
Can you tell me how much a cup is? Or tell me the weight of the Ingredients (In metric or imperial) so I can make your delicious looking Cookie Sundae.
Thanks
Hi K. Tuck,
Thanks for stopping by :)
I am sure going to *try* to help! To get you started, I found that:
1 cup [dry,US] = 0.9463529 cup [metric]
1 cup [US] = 0.4296835 pint [US, dry]
1 cup [US] = 15.7725492 Tablespoon [metric]
I’ll do my best to convert the recipe for you…I got the above info from: http://www.onlineunitconversion.com
Cheers,
B
Nice post. Thanks
http://www.hardwareforce.com
I just found your website its amazing I cant wait to try this recipe!
Hi Betty, I love your recipes for desserts! I’m just wondering, if you could make a video or recipe directions for making cinnamon buns. (My mom loves to eat them, so I want to make them for her)
Thank you :)
Linda.
Linda – I’m working on a cinnamon bun recipe now! My niece loves cinnamon buns too… so I hope to have the recipe up soon :)
In the meantime, I do have a cinnamon swirl bread recipe published – http://www.averagebetty.com/recipes/cinnamon-swirl-bread-recipe/