Hot Fudge Monster Sundae

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  • Level: Easy
  • Total: 1 hr 35 min (includes chilling and cooling times)
  • Active: 30 min
  • Yield: 1 sundae
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Ingredients

2 scoops store-bought old-fashioned vanilla ice cream

2 scoops store-bought cookie dough ice cream 

Hot Fudge Sauce, recipe follows, for topping

Chopped pecans, for topping 

1 Chocolate Chip Cookie, recipe follows

Store-bought whipped cream, for topping 

1 maraschino cherry 

Hot Fudge Sauce:

1 cup heavy cream

1 cup light corn syrup 

1/3 cup packed dark brown sugar 

4 tablespoons salted butter 

2 tablespoons cocoa powder 

Pinch of kosher salt 

8 ounces dark chocolate, chopped 

1 tablespoon vanilla extract 

Chocolate Chip Cookie:

2 sticks (1 cup) salted butter, at room temperature

2/3 cup granulated sugar 

2/3 cup packed light brown sugar 

1 tablespoon vanilla extract

2 large eggs 

2 1/4 cups all-purpose flour 

1 teaspoon baking soda 

1/2 teaspoon kosher salt 

8 ounces good-quality semisweet chocolate, chopped into chunks 

4 ounces good-quality dark chocolate, chopped into chunks 

Sea salt, for sprinkling 

Directions

  1. Add the vanilla and cookie dough ice cream to a glass ice cream dish or bowl. Top with a generous drizzle of Hot Fudge Sauce and some chopped pecans. Wedge a whole Chocolate Chip Cookie into the dish. Top with whipped cream and a cherry. Enjoy!

Hot Fudge Sauce:

Yield: 2 cups
  1. Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth.
  2. Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae!

Chocolate Chip Cookie:

Yield: 15 cookies
  1. Line 3 baking sheets with parchment.
  2. In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.
  3. Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.
  4. Preheat the oven to 350 degrees F.
  5. Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.