We’ve said it before, and we’ll say it again. Cookie sundaes are perfect! But they’re even better when you turn them into deep dish cookie sundaes! Bake your cookie dough like a deep dish pizza, add some ice cream on top, and you’ve made the best warm cookie sundae that is perfect for any occasion.
These cookies are heavy on flavor with crunchy, toasted hazelnuts, a hint of espresso, browned butter, and chopped up milk chocolate to boot. And don’t forget the homemade cinnamon ice cream on top. The dough is simple to make, and it can be left to chill for days in the fridge, so you can make it ahead of time. Then, just press the dough into individual ramekins, and bake your deep dish cookies until the edges are golden. Top them with your favorite ice cream, or Cinnamon Ice Cream like we did, and you’ve got it made!
MILK CHOCOLATE HAZELNUT COOKIES
adapted from Flour Bakery Cookbook
MILK CHOCOLATE HAZELNUT COOKIES INGREDIENTS
—1 1/2 cups (210g) blanched whole hazelnuts, toasted
—3/4 cup + 1 tablespoon (185g) butter, soft
—2/3 cup (140g) sugar
—2/3 cup (150g) brown sugar, packed
—1/2 teaspoon vanilla
—1 1/2 cups (210g) all-purpose flour
—1 teaspoon baking soda
—3/4 teaspoon salt
—10 ounces milk chocolate, chopped
—1 teaspoon espresso powder
STEP BY STEP MILK CHOCOLATE HAZELNUT COOKIES INSTRUCTIONS:
- Pulse 1/2 cup hazelnuts to flour. Set aside.
- Preheat oven to 350 degrees and lay out the rest of the hazelnuts on a baking sheet.
- Bake for 10 minutes until toasted and fragrant. Let cool and then coarsely chop the hazelnuts.
- Heat the butter in a saucepan over medium heat. Watch carefully as it melts and slowly changes color. Once it smells nutty, remove it from the heat.
- Add the browned butter to a large bowl with the sugars and beat until combined. Then, beat in eggs and vanilla.
- Stir together ground and chopped hazelnuts, flour, baking soda, salt, espresso powder, and chocolate. On low speed, blend the flour mixture mixture into the butter mixture.
- Once the dough forms, chill for as little as 2 hours or up to 5 days.
- Grease ramekins or any small, individual deep dish. Press a thin layer of cookie dough into the bottom of each dish.
- Bake at 350 for 10-12 minutes until dark brown around the edges (baking time may vary based on size of ramekins).
- Let cool and then place 2 scoops of ice cream on top. Serve with Cinnamon Ice Cream, or your favorite flavor.
CINNAMON ICE CREAM
Adapted from Jeni’s Splendid Ice Creams
CINNAMON ICE CREAM INGREDIENTS
—3 tablespoons cream cheese, softened
—2 cups milk
—4 teaspoons cornstarch
—1 1/4 cups heavy cream
—2/3 cup sugar
—2 tablespoons light corn syrup
—6 cinnamon sticks + 1/4 teaspoon cinnamon or 1 heaping teaspoon cinnamon
—1/4 teaspoon kosher salt
STEP BY STEP CINNAMON ICE CREAM INSTRUCTIONS:
- Add the cream cheese to a large bowl. Set aside.
- In another, smaller bowl, stir together 1/4 cup milk and cornstarch. Set aside.
- In a large saucepan, whisk together remaining milk, cream, sugar, corn syrup, cinnamon, and salt. Bring to a boil and lower the heat.
- Stir in the cornstarch/milk mixture and increase the heat again to boiling.
- Stir gently and let thicken for about 2 minutes (keep an eye on it because it may rise).
- Remove from heat and whisk into the cream cheese.
- Let sit for an hour to let the cinnamon sticks infuse.
- Sieve out the cinnamon sticks and pour mixture into a plastic bag. Seal the bag, and submerge in a bowl of ice water until chilled.
- Pour into an ice cream maker and follow the manufacturer’s instructions.
- Transfer ice cream to a storage container and freeze until set (lasts up to 2 weeks in the freezer).
Do you have a favorite cookie sundae recipe? Tell us all about it!