Chocolate Chip Cookie Blondie Skillet Sundae For Two
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
21 mins
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Total Time
31 mins
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Servings
2 Servings
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Chip Cookie Blondie Skillet Sundae For Two
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This Chocolate Chip Cookie Blondie Skillet Sundae For Two is the perfect dessert to whip up when you want something sweet but don't want to make a huge batch! A thick and chewy chocolate chip cookie baked in a mini skillet topped with ice cream and a rich chocolate sauce will cure any sweet tooth!
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Ingredients
For The Chocolate Chip Blondie:
- 2 tablespoons butter melted and slightly cooled, unsalted
- 1 egg large, yolk
- 1/4 cup brown sugar packed
- 1/4 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/8 teaspoon baking powder
- pinch salt
- 1/3 cup semisweet chocolate chips
For the Fudge Sauce:
- 1 tablespoon butter unsalted
- 1 ½ tablespoons heavy whipping cream divided (I used half and half and it worked fine)
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla extract
- 3 tablespoons semisweet chocolate I used chocolate chips, chopped
- pinch salt
- 1 Ice cream for serving, large scoop, of choice
Instructions
- Preheat oven to 350°F
To Make Chocolate Chip Blondie:
- In a medium bowl, whisk the melted butter, egg yolk, brown sugar, and vanilla until well combined.
- Stir in the flour, baking powder, and salt. Fold in the chocolate chips. Spread the batter into the a six inch cast iron skillet.
- Bake for 17-21 minutes, until the top loses its shiny, undercooked look.
- Cool for at least 5 minutes, until skillet can be safely handled.
To make the Fudge Sauce:
- In a 1 quart sauce pan over medium heat, combine the butter, 1 tablespoon of heavy cream, the granulated sugar and vanilla. Stir until the butter is melted and the mixture begins to simmer.
- Reduce heat to medium-low and add the chocolate and salt. Whisk until the chocolate is completely melted and the mixture is smooth.
- Add the remaining 1/2 tablespoon of heavy cream, half a teaspoon at a time, until the sauce reaches the desired consistency. Remove from heat.
To Serve:
- Put a large scoop of ice cream on top of the cookie blondie and pour warm fudge sauce ove
Notes
- *For this recipe I used a 6.25 inch cast iron skillet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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