Skillet Chocolate Chip Cookie Sundae
|1 carton||vanilla ice cream (1 1/2 quart)|
|2/3 cup||plus 1 tbsp Sugar In The Raw®, divided|
|1/2 cup||very soft butter|
|1 1/4 cups||all-purpose flour|
|1/2 tsp||baking soda|
|3/4 cup||semisweet chocolate chips|
|1/2 cup||whipping cream|
|1 1/4 cups||hot fudge sauce, heated as directed on jar|
|1/2 cup||chopped pecans, if desired|
|12||maraschino cherries, well drained|
Heat oven to 350°F. Lightly grease 10-inch cast iron skillet with shortening. Scoop ice cream into balls and place on cookie sheet with sides. Freeze until serving time. In large bowl, combine 2/3 cup of the Sugar In The Raw, butter, molasses and egg. Beat with electric mixer on medium speed 5 minutes or until very light and creamy. Add flour, baking soda and salt. Beat on low speed until well mixed. By hand, stir in chocolate chips. Spread dough in skillet. Bake 18 to 20 minutes or until deep golden brown. Remove from oven; set skillet on cooling rack. Cool 15 minutes.
In small bowl, beat whipping cream with remaining 1 tablespoon Sugar In The Raw until stiff peaks form. To serve, pile ice cream balls on warm cookie in skillet. Drizzle with some of the hot fudge sauce and sprinkle with nuts. Top with whipped cream and some of the cherries. Scoop cookie, ice cream and toppings into individual dessert bowls. Top with remaining hot fudge sauce and cherries.
Per Serving: 560 calories, 31 g fat (16 g saturated fat, 0 g trans fat) 63 g carbohydrates, 7 g protein, 2 g dietary fiber, 300 mg sodium, 25 g sugars