Num Num Cookie Sundae

Makes eight 4-inch cookies

Ingredients:

For the Cookies:

• 6 tablespoons unsalted butter, softened to room temperature
• ⅓ cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour 
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup semisweet chocolate chips
• ¼ cup chocolate, chopped into ½-inch chunks

For the Sundae:

• Vanilla ice cream
• Whipped cream
• Chocolate syrup
• Caramel sauce
• Cherries
• Chocolate bar chunks
• Sprinkles 
• Rainbow lollipops (optional)

Equipment:

• Silicone 4-inch mini tart pans
• Stand or hand mixer

Instructions:

• Prepare the Cookies: Preheat your oven to 350°F. Line a cookie sheet with parchment paper. Place silicone mini tart pans on the baking sheet spacing them 3-inches apart. 

Sift together the flour, baking soda, and salt; set aside. In a medium bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and white sugar until well blended. Add the vanilla and egg and beat until combined.

Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

Place 3 heaping tablespoons of batter into each mini tart pan. Gently press to smooth the top. Arrange a few chocolate chunks on the top of each cookie.

Bake until the cookies are golden brown and just set in the center, 15 to 17 minutes. Do not overbake. Transfer to wire racks to cool. Remove from tart pans and set aside.

• Assemble the Sundaes: Place a cookie at the bottom of a sundae dish or bowl. Add one or two scoops of vanilla ice cream on top of the cookie. Drizzle chocolate syrup and caramel sauce over the ice cream. Top with whipped cream, chocolate bar chunks, lollipops (if desired) a cherry, and sprinkles.