Cookies, Ice Cream, Chocolate Sauce…Oh My!
Foodies around the world adore the wholesome, tummy-warming treat of cookies and milk. Being a Sydney cookie company, we also love grabbing a big Uptown Chunk cookie and tall glass of cold milk on busy days. But, sometimes you need to amp it up a notch.
That’s where cookies and ice cream come into the picture. A luscious, chocolatey pairing that is the cure for any tough day. A tantalising bonus to this creamy dessert is the ease and quickness with which you can make it. That leaves you with less hassle and more time to enjoy your decadent creation.
I love making this chocolate sauce and may soon include it in our cookie gift boxes in Sydney. You can also put it in an air-tight container and keep it in the fridge for more than a month. Give this super simple recipe a try.
** Please note: You can substitute a can of sweetened condensed milk for the water if you prefer a thicker, hot-fudge-style sauce.
Ingredients
1/2 Cup Cocoa Powder
1/2 Cup Water
2 TBS Butter
1 Cup Sugar
Pinch of salt
1 Tsp Vanilla
Mix the sugar and cocoa powder together in a bowl, smoothing out most of the lumps. Combine this mixture in a medium saucepan with the water and butter and cook over medium heat just until boiling, stirring frequently. Remove from the heat and stir in the salt and vanilla. Let cool for about ten minutes before using or pouring into a glass jar to keep in the fridge for later enjoyment.
