Individual Chocolate Chip Ice Cream Sundae | Bakewell Junction
I planned to share a different recipe today but I thought this one would be more fitting given the hot weather we’ll be getting this week in the New York City area.
My husband had been requesting that I make a Chocolate Chip Cookie Sundae similar to a dessert at a local steakhouse chain. I used my favorite Chocolate Chip recipe that is adapted from that fake Nieman Marcus recipe that I think everyone received via e-mail. The recipe makes a delicious cookie and I’ve made them a few different ways.
8 Inch Chocolate Chip Ice Cream Sundae | Bakewell Junction
The first photo shows a individual Chocolate Chip Sundae that’s about the size of cupcake. The next photo shows a Chocolate Chip Sundae large enough to share with three or four people. I wasn’t watching this one, so it got a little overdone and I prefer the cookie to be gooey and almost raw which is how the individual ones turned out – yum. The next photo shows a chocolate chip cookie sandwich.
Chocolate Chip Ice Cream Sandwich | Bakewell Junction
With this recipe I made one 8 inch cookie sundae to share, six individual cookie sundaes and twenty chocolate chip cookies to make into ice cream cookie sandwiches or eat as is.
Which version would you prefer?
Fake Neiman Marcus Chocolate Chip Cookies
Yield: 45 – 55 Cookies Cook Time: 10 minutes
- 4 ounces chocolate bar (I used Hershey’s)
- 1 cup room temperature butter (2 sticks)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups flour
- 2 1/4 cups old fashioned oatmeal
- 2 cups semi-sweet chocolate chips (I used Ghirardelli’s)
Graham Cracker Crust
- 18 squares of Graham Crackers
- 5 tablespoons butter, melted
- vanilla ice cream (I used Breyers)
- Hershey’s Chocolate Syrup for drizzling (I used the one in the can)
- Chocolate sprinkles or colored sprinkles
Step 1: For the cookies: Grate the chocolate bar and set aside. Grind the oatmeal to a fine powder in a blender, food processor or mini chopper. Since I only have a mini chopper, I grind this in two batches. This isn’t mandatory but to make sure the oatmeal is ground finely enough, I put the oatmeal through a sieve and whatever is left gets ground again. I repeat this process until my mini chopper can’t grind it anymore. At the end if there’s a small amount that can’t be ground finely enough, I discard it. In a large bowl, combine the ground oatmeal, flour, salt, baking powder and baking soda and set aside.
Step 2: With an electric mixer beat the butter and sugars together for about 4 to 5 minutes until the mixture is fluffy. Beat the eggs and vanilla into the butter mixture. Add in the flour mixture using a spatula or wooden spoon until incorporated. Mix in the chocolate chips and grated chocolate bar. Optionally chill dough for several hours to overnight. This helps the flavors meld. Try not to eat too much of the dough, you’ll want to try it baked in all these ways.
Step 3: For the 8 inch cast iron cookie sundae: Grind the graham crackers finely in blender, food processor or mini chopper. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Lightly press half the graham cracker mixture into an 8 inch cast iron frying pan. Add about 10 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs. Carefully spread the cookie dough evenly across the cracker crumbs. Bake in a preheated 375 degree oven for 20 to 30 minutes until the cookie is puffed up and the edges turn golden. Cool 5 to 10 minutes, place three scoops of vanilla ice cream on the center of the cookie. Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles. Serve immediately.
Step 4. For the individual sundaes: Line a six portion cupcake pan with paper cupcake liners. Lightly press 1/6th of the remaining graham cracker mixture into each of the lined cupcake wells. Add about 1 1/2 to 2 chocolate chip cookie dough portions (1 1/2 to 2 inch dough balls) on top of the graham cracker crumbs in each cupcake well. Carefully spread the cookie dough evenly across the cracker crumbs. Bake in a preheated 375 degree oven for 13 to 15 minutes until the cookie is puffed up and the edges turn golden. Cool 5 to 10 minutes (when the cookies cool there will be a dip in the middle – perfect for ice cream), place a scoop of vanilla ice cream on the center of the cookie. Drizzle the entire cookie with Hershey’s syrup and chocolate sprinkles (or colored sprinkles if you prefer). Serve immediately.
Step 5: For chocolate chip cookies: Roll the dough into 1 1/2 to 2 inch balls and place them on a parchment lined cookie sheet about 1 1/2 to 2 inches apart and then flatten them a bit. Bake in a preheated 375 degree oven for 10 minutes until the cookies are puffed up and the edges are beginning to turn golden. Repeat with the remaining dough. Cool 10 minutes before removing from the parchment or they will fall apart. Cool completely on a rack.
Step 6: For the chocolate chip cookie sandwiches: With the cooled cookies, place a scoop of vanilla ice cream on the bottom of one cookie and then press another cookie on top with the bottom facing the middle. The ice cream will go to the edges of the cookies and roll the edges in a bowl of chocolate sprinkles (or colored sprinkles if you prefer). If not eating immediately, wrap in plastic wrap and store in the freezer.
Storing: Store plain cookies in a sealed plastic container for a few days.
Recipe adapted from the fake Neiman Marcus Cookie recipe e-mail that’s been all over the internet.
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