Description
A delightful twist on traditional cookies, combining brownies and sundaes into a chocolatey treat topped with ice cream.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- Ice cream (vanilla or your favorite flavor)
- Maraschino cherries for topping
- Chocolate sauce for drizzle
Instructions
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition, then add vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture while mixing on low speed until just combined.
- Gently fold in chocolate chips.
- Drop dollops of cookie dough onto the prepared baking sheets, leaving about 2 inches of space.
- Bake for 10-12 minutes until edges are set and centers are soft.
- Cool on baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Top each cooled cookie with a scoop of ice cream, drizzle with chocolate sauce, and add a maraschino cherry.
Notes
These cookies are best served warm with melting ice cream on top. Store in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg