Bennigan's Cookie Mountain Sundae Recipe

Saturday, September 3, 2011

Chocolate chip cookies
1/2 cup softened butter
1/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips (6 ounces)
1/2 gallon vanilla ice cream
1 16-ounce jar hot fudge topping
powdered sugar

1. Preheat the oven 350 degrees F.

2. Make the cookies by creaming together the butter, sugars, egg, and vanilla in a medium-size bowl.

3. In a separate bowl, sift together the flour, salt, baking powder, and baking soda. Combine the dry ingredients with the butter mixture and mix well.

4. Add the chocolate chips and mix once more.

5. Roll the dough into golfball-size portions and place them 4 inches apart on an ungreased cookie sheet. With your hand, press down on the dough to flatten it to about 1/2 inch thick. You will likely have to use two cookie sheets for the 12 to 14 cookies the recipe will make. If you use the same cookie sheet for the second batch, be sure to let it cool before placing the dough on it.

6. Bake the cookies for 12 to 14 minutes or until they become a light shade of brown.

7. The cookies served with this dessert have a hole in the center so that when you pour the hot fudge it flows down through the hole onto the ice cream in the middle. When you take the cookies out of the oven, use the opening of an empty glass soda or beer bottle like a cookie cutter to cut a 1-inch hole in the center of each cookie. Turn the bottle upside down and press the opening into the center of each cookie, rotating the bottle back and forth until the center of the cookie is cut out. Because the cookie centers will push into the bottle as you go, you'll have to rinse the bottle out before recycling. (If you prefer, you can punch holes in just half of the cookies; these will be the cookies that are stacked on top of the ice cream.)

8. When the cookies have cooled, take four small scoops (about 1/4 cup each) of ice cream and arrange them on the top of one cookie that has been placed in the center of the serving plate.

9. Place another cookie on top of the ice cream.

10. Heat up the fudge in the microwave or in the top of a double broiler just long enough to soften the topping so that it is easy to pour. Pour 3 to 4 tablespoons of hot fudge over the top cookie. Let the fudge drizzle down the sides of the ice cream and through the hole that has been cut in the center of the top cookie.

11. Use a sifter or fine strainer to spread a dusting of powdered sugar onto the sundae and around the surface of the serving plate. Repeat with the remaining ingredients for the desired number of servings. The leftover ingredients (if any) can be saved for additional servings later.


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