Chocolate chip cookie dough
Vanilla ice cream
Preheat oven to 350º F. Fill ramekins about half full of cookie dough.
Bake 12-14 minutes, or until golden around the edges but still soft in the middle.
Remove from the oven and cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces.
Buttermilk Caramel Syrup
3/4 c. buttermilk
1 1/2 c. sugar
1 stick real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. Like one you’d make soup in. Yes, you’ll have way more pot than ingredients (and I’m not referring to the green leafy stuff), but this will boil all over your newly-cleaned stove if you put it in a smaller saucepan.
Bring ingredients to a boil and reduce heat to low (as long as it’s still bubbling, you’re okay). Cook, stirring very frequently, for 8-9 minutes. You’re basically making candy here and candy-making requires constant vigilance.
When it’s done, it should take on this luscious golden-brown color. Remove from heat and add vanilla.
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