Chocolate Chip Cookie Sundae

In 10 oz. custard cups or other small ovensafe dishes, flatten the cookies out in the bottom of your dish. You’ll be serving this in the same dish so I don’t suggest spraying it with cooking spray. Plus, if you use glass you won’t experience any sticking and you’ll be digging it out with a spoon. All will be fine if you don’t grease the dish.

Bake according to the directions on the cookie package, but be aware that if you’re piling 4 cookies together it will probably take longer that 8-11 minutes. Don’t bake them till they are all the way done, that’s never good. Bake them till they have about two minutes left (use your own judgment here, you know what cookies are supposed to look like), open the door and turn the oven off. I do this with almost everything I bake. You can leave it in the cooling oven for 5 more minutes. This allows things to settle without abruptly being done. Love your food, love it.

After 5 minutes in the warm oven, pull them out and let them sit for another 10 -15 minutes. This will allow the dishes to cool down so you don’t have to burn yourself trying to eat them.

Directly on top, scoop the ice cream, and then garnish with the chocolate syrup.

Serve warm.