My cookie came out hard instead of soft and chewy. What went wrong?

This is almost always a sign of overbaking. Every oven is different, so start checking your cookie at the 15-minute mark. You want to pull it out when the center is just barely set. It will continue to cook and firm up as it cools in the hot pan.

Can I make this with a different type of cookie dough?

Absolutely! A sugar cookie, peanut butter cookie, or oatmeal cookie dough would all be fantastic bases for a sundae. Just press the dough into the pan and adjust the baking time as needed.

My cookie stuck to the pan. How can I prevent this?

Make sure you grease and flour the pan thoroughly, getting into all the corners. For a foolproof method, you can line the pan with parchment paper, leaving an overhang on two sides. This will allow you to easily lift the entire cookie slab out of the pan once it has cooled slightly.

Chocolate Chip Caramel Ice Cream Sundae: The #1 Ultimate Comfort Recipe

The Ultimate Chocolate Chip Caramel Ice Cream Sundae

A classic American dessert featuring a freshly baked, giant chocolate chip cookie bar as the base. The cookie dough is infused with a hint of instant coffee for a richer flavor. Warm squares of the cookie are served as a base for a sundae, topped with a scoop of vanilla ice cream, drizzled with hot fudge and caramel sauces, and finished with whipped cream and a maraschino cherry.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: 12-16 servings
Category: Dessert
Method: Baking, Assembling
Cuisine: American
Diet: Vegetarian

Ingredients

2 sticks butter, softened, plus more for greasing
1 cup brown sugar
1/2 cup white sugar
2 whole eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon (heaping) instant coffee granules
8 ounces chocolate chips or chocolate chunks
Hot fudge, for drizzling
Caramel sauce, for drizzling
Vanilla ice cream
Whipped cream
Maraschino cherries

Instructions

Preheat the oven to 375 degrees F.
In a large bowl, mix the softened butter, brown sugar, and white sugar until combined. Add the eggs and vanilla and mix together.
In a separate bowl, stir together the flour, salt, baking soda, and instant coffee granules.
Add the dry ingredients to the wet ingredients in batches, mixing gently after each addition until just combined.
Gently stir in the chocolate chips or chunks.
Thoroughly grease and flour a quarter sheet pan or a 9-by-13-inch baking pan.
Spread the cookie dough evenly into the prepared pan.
Bake for 15 to 18 minutes, or until the center is set.
To serve: Warm the hot fudge and caramel sauces. Place a warm square of the cookie on a plate.
Top with a scoop of vanilla ice cream, drizzle with both hot fudge and caramel sauces, and finish with whipped cream and a maraschino cherry.

Notes

You can use either a quarter sheet pan or a 9-by-13-inch baking pan.
If you double the recipe, the baking time will need to be increased to 20 to 22 minutes.

Find it online: https://cookupjoy.com/chocolate-chip-caramel-ice-cream-sundae/