Here is a little something I made the other day:
- Strawberries from our farm
- Perfect Chocolate Chip Cookie dough baked into bars, with fresh strawberries folded into the batter
- Alden’s Organic vanilla ice-cream (because I am that kind of woman)
- Homemade hard chocolate glaze (the kind you encounter on a chocolate-coated ice-cream cone)
Here is a look inside:
This already spectacular dough is made even more delicious with the addition of strawberries (hint: eat some of it raw), and bakes up into a molten, gooey single cookie – the kind you wanna eat with a fork. Make it today, while the berries are still in season.
Here it is:
Strawberry-Chocolate-Chip Cookie Ice-Cream Sundae with Homemade Hard Chocolate Glaze
- 1 Perfect Chocolate Chip Cookie dough recipe
- 3/4 C hulled fresh strawberries, cut into halves or quarters or depending on size, for the cookies
- 2 oz of your favorite chocolate (I like semi-sweet chocolate chips)
- 1/2 T coconut oil
- vanilla ice-cream
- sliced fresh strawberries, to serve
Bake the bars:
Preheat the oven to 325 degrees F and line a cookie sheet with parchment paper.
Stir the strawberries into the finished dough.
Place the dough onto the cookie sheet and pat it into a single patty approximately half-an-inch thick.
I like to bake this cookie until it is mostly set throughout but is still far from browning except perhaps a little around the edges, giving me plenty of gooeyness and just a little chew without any of the dry crunch, approximately 15 to 20 minutes.
Remove from the oven and allow to cool on the pan before cutting into bars.
Prepare the glaze:
Melt together the chocolate and the coconut oil in a double boiler, stirring until smooth (alternatively, microwave the two ingredients for 1 minute, or until the chips are soft, and stir after you take it out).
Layer slightly cooled cookie bars, sliced strawberries, and ice-cream on a plate and pour the molten chocolate mixture over the ice-cream, which will solidify to the shell-like consistency on contact. Serve immediately.