These cookies owned me. They whooped my little butt.
They beat me down till I just could not make another batch.
This is the third batch you are looking at. Yes, I made three full batches of these cookies in less than twenty-four hours.
And no, it was not because I ate them all, then ate them all again. I have some self-control, geez.You would think it was to perfect the recipe, but for once the recipe was pretty darn amazing the first time. Which honestly amazed me since I was one, putting frozen ice cream in cookies and baking them and two, putting homemade hot fudge “chocolate chips” in them. I mean that alone sounds like a recipe for disaster, but all three times it worked and all three times I was still amazed.
These are probably the best cookies I have ever had and I am not exaggerating.
I honestly think I am going to start putting ice cream in all the cookies I bake. You know how some people swear by putting pudding mix in their cookies or adding cornstarch? Yeah, well ice cream is my cornstarch.
These are the softest, doughiest, melt in you mouth, cookies you will ever eat.
They literally melt in your mouth. Just like ice cream, it’s weird.
Oh and okay, then there is the hot fudge part to the sundae.
Yeah, I made homemade fudge sauce, chilled if for 20 minutes, scooped out small pretty large balls and then froze them for and hour. Then I stuffed them in and all around the cookie dough.
The first batch that went in the oven I was SO scared to go and check on, fearful that I would open the oven to a giant blob of chocolate and sprinkles. Trust me it has happened many times before. Just the other day it was an egg that I never did manage to get all up and continued to remind me of my mistake by reeking up the oven for days.
I have no idea why or how, but the cookies worked. The only thing you have to do is keep the hot fudge “chips” frozen. When you go to add the hot fudge “chips” you have to work quickly and only take a few out of the freezer at a time. If you take too many out at a time, they will end up softening, which makes it harder to push them into the cookie dough balls.
Oh and you have two options for adding the fudge “chips” to the dough balls. One, you can just stuff the dough with the fudge and it will be a stuffed cookie or option two, you can stuff the cookie and place some around the outsides of the dough. I obviously went with option two for most of my cookies. But if you go with option two you have to be careful and try to only place the chips on the top of the dough and then push them in far enough so they are just peeking out of the dough. If you leave them fully exposed, they will melt all over your pretty cookie. They still taste awesome, but you don’t get that gooey hot fudge bite.
Trust me, you want that bite!
Okay, so why did I make them three times?
Because they were the hardest cookies to photograph. Every photo I took looked absolutely awful and I was just too excited about these cookies to give you bad photos. My perfectionist self had to make them again… and again.
I have no idea what was going on, but these cookies, they may taste and look amazing up close and personal, but they are NOT photogenic. Finally, the third batch got a little prettier and I called it quits. No joking around here, they whipped my butt.
I still do not even really like these photos all that much, but then again I never like any of the photos I post. Sometimes it’s just me being crazy, sometimes not.
Trust me, when my mom reads this she’ll be calling me saying “I can not believe you made those cookies three times. One, I can guarantee the frist set of photos you took where awesome and two, you made dozens of the best cookies you have ever made and I did not get even one.”
Ah – sorry.
Giant Hot Fudge Ice Cream Sundae Cookies
Yields: 18 cookies
- Hot Fudge Chips
- 1/4 cup unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 2 tablespoons light corn syrup
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 3 ounces milk chocolate, chopped
- 3 ounces good bittersweet or dark chocolate, chopped
- 2 tablespoon unsalted butter, cup into small cubes
- 2 teaspoon vanilla extract
- 2 stick butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla
- 2 eggs
- 1 rounded cup frozen vanilla ice cream
- 4 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup sprinkles
- whipped cream, for serving (optional)
- cherries, for serving (optional)
Start by making the hot fudge sauce. Stir together cocoa powder, brown sugar, corn syrup, cream, salt and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Place half the fudge sauce in a bowl and place in the freezer for 20 minutes. The rest of the sauce is not needed for the cookies. Keep in the fridge for whenever you want some homemade hot fudge sauce. Just re-heat in the microwave. Line a baking sheet with a silpat, parchment or wax paper.
After 20 minutes remove the sauce from the freezer and use a spoon to scoop out 1 to 2 teaspoons of fudge sauce. Use your finger and scrap the sauce off the spoon and onto the lined baking sheet. Repeat until there is no more sauce left. Don't worry about some "chips" being bigger and some smaller, mine were all different sizes and it worked great every time. When the pan is filled with the fudge "chips" place it the freezer for a least an hour or until you are ready to bake the cookies.
When ready to bake the cookies preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper or silpats. Combine the flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add the eggs, beating well. Add in the frozen ice cream and beat until mostly combined. Gradually beat in the flour mixture. Stir in the sprinkles.
Scoop out about 1/4 cup of the dough and roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough. When all the dough is rolled into balls remove a few of the fudge "chips" from the freezer at a time (keep the rest in the freezer at all times). You have to work quick here, or the fudge chips will start to soften. Next stuff each dough ball with 1 or 2 fudge chips making sure to cover the chips completely with dough and if you want stuff in 1 or 2 more fudge chips around the top of the dough ball so the are peeking out just a bit.
Bake for 18 to 20 minutes or until they have reached your desired doneness. I personally think that it is best to take the cookies out right between 17 and 18 minutes, but mine were very underdone.
Allow to cool five minutes and serve. Or, allow to cool completely and store in a single layer on a covered baking sheet.
Now, someone please come eat some cookies with me!