Friday, May 11, 2012

recipe: chocolate chip caramel ice cream sundae

Pioneer Woman is one of my favorite go-to people when I'm looking for something really great to make. She was the first blog I knew of to make picture-by-picture instructions (click here for photos of this recipe) of how the food should look in each step of the recipe and being a visual learner, I loved that! I've made several of her recipes and this one is going on my "to make" list. Oh my :)


  • 2 sticks Butter, Softened
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 2 whole Eggs
  • 2 teaspoons Vanilla
  • 2-1/4 cups Flour
  • 1 teaspoon (heaping) Instant Coffee Granules
  • 1 teaspoon Baking Soda
  • 1-1/2 teaspoon Salt
  • 8 ounces, weight Chocolate Chips Or Chocolate Chunks (more To Taste!)
  • Ice Cream, Flavor Of Your Choice
  • Hot Fudge, For Drizzling
  • Caramel Sauce, For Drizzling
  • Whipped Cream
  • Maraschino Cherries


"Preheat oven to 375 degrees. Mix butter, brown sugar, and white sugar until combined. Add eggs and vanilla and mix together. In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, mixing gently after each addition. Gently mix in chocolate chips or chunks. Thoroughly grease and flour a quarter sheet pan or a 9 x 13-inch baking pan. Spread cookie dough into the pan, spreading out the surface. Bake for 15-18 minutes until done (longer if needed to make sure it's set.) Allow to cool slightly in the pan. To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry."

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