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1
Preheat the oven to 350F.
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2
Make the cookies by creaming together the butter, sugars, egg and vanilla in a medium-size bowl.
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3
In a separate bowl, sift together the flour, salt, baking powder and baking soda.
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4
Combine the dry ingredients with the butter mixture and mix well.
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5
Add the chocolate chips and mix once more.
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6
Roll the dough into golfball-size portions and place them 4-inches apart on an ungreased cookie sheet.
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7
With your hands, press down on the dough to flatten it to about 1/2-inch thick.
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8
You will likely have to use two cookie sheets for the 12- 14 cookies the recipe will make.
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9
If you use the same cookie for the second batch, be sure to let it cool before placing the dough on it.
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10
Bake the cookies for 12- 14 minutes or until they become pale golden.
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11
The cookies served with this dessert have a hole in the center so that when you pour on the hot fudge, it flows down through the hole onto the ice cream in the middle.
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12
When you take the cookies out of the oven, use the opening of an empty glass soda or beer bottle like a cookie cutter to cut a 1-inch hole in the center of each cookie.
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13
Turn the bottle upside down, and press the opening into the center of each cookie, rotating the bottle back and forth until the center of the cookie is cut out.
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14
Because the cookie centers will push into the bottle as you go, you'll have to rinse the bottle out before recycling.
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15
(If you prefer, you can punch holes in just half of the cookies; these will be the cookies that are stacked on top of the ice cream).
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16
When the cookies have cooled, take four small scoops (about 1/4 cup each) of ice cream and arrange them on the top of one cookie that has been placed in the center of the serving plate.
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17
Place another cookie on top of the ice cream.
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18
Heat up the fudge in the microwave or in the top of a double-boiler just long enough to soften the topping so that it is easy to pour.
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19
Pour 3 to 4 tablespoons of hot fudge over the top cookie.
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20
Let the fudge drizzle down the sides of the ice cream and through the hole that has been cut in the center of the top cookie.
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21
Use a sifter or fine strainer to spread a dusting of powdered sugar onto the sundae and around the surface of the serving plate.
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22
Repeat with the remaining ingredients for the desired number of servings.
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23
The leftover ingredients (if any) can be saved for additional servings later.
