Chocolate Chip Cookie Blondie Skillet Sundae For Two
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!
Prep Time10 minutesmins
Cook Time21 minutesmins
Total Time31 minutesmins
Course: Baked Goods/Breads, Desserts
Cuisine: American
Keyword: Autumn Recipes, Easy Recipes, Quick Recipes, Spring Recipes, Summer Recipes, Valentines Day Recipe, Winter Recipes
2tablespoonsunsalted buttermelted and slightly cooled
1large egg yolk
1/4cuppacked brown sugar
1/4teaspoonvanilla extract
1/4cupall-purpose flour
1/8teaspoonbaking powder
pinchsalt
1/3cupsemisweet chocolate chips
For the Fudge Sauce:
1tablespoonunsalted butter
1 ½tablespoonsheavy whipping creamdivided (I used half and half and it worked fine)
1tablespoongranulated sugar
1/4teaspoonvanilla extract
3tablespoonschopped semisweet chocolateI used chocolate chips
pinchsalt
1large scoop ice cream of choicefor serving
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.