Directions
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Preheat your oven to 350°F (175°C). Grease and flour a cake pan to ensure easy removal once baked. This step is crucial for a tremendous presentation.
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In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This can take about 2-3 minutes of mixing, so be patient!
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Beat in the vanilla extract and salt until well combined. The vanilla will add a tremendous depth of flavor to the cookie dough.
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Gradually add the flour, mixing until just combined. Be careful not to over-mix. Once combined, gently fold in the chocolate chips, allowing them to distribute evenly throughout the dough.
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Spread the cookie dough evenly into the prepared cake pan. Bake for 12-15 minutes, or until the edges are golden brown and the center is set. Keep a close eye on it; you want a chewy texture, not a dry one.
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Once baked, allow the cookie cake to cool completely in the pan. This is essential for layering, as you don’t want the ice cream to melt upon contact.
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When the cookie cake is completely cool, transfer it to a serving plate. Layer it generously with vanilla ice cream, smoothing it out with a spatula for an even finish.
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Optional: For an extra touch, feel free to top the cake with more chocolate chips or any desired toppings like whipped cream or crushed nuts.
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Freeze the assembled cake for at least 2 hours to set the ice cream properly before serving. This will help the layers meld together nicely.
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