We’ve been spoiled by some gorgeous weather the past few days in the Bay Area — Â the temperatures were in the mid-seventies all weekend, and we were prancing around outside in T-shirts, with no need for a jacket! Being an East Coaster, it feels weird to have such warm, beautiful weather in early February — but I’m not complaining! 😉
It started to cool down again today, though, but not before I got my ice cream fix! I was really craving some ice cream last night, but wanted to make it extra yummy… so I made myself a chocolate chip cookie ice cream sundae!
I baked some chocolate chip cookies to couple with the ice cream, and drizzled over the combination with some homemade fudge sauce. Both the recipes for the cookie and the fudge sauce were passed onto me by my lovely coworker and friend Tarrin. (She’s a baking aficionado and some of my best recipes come from her!) Â The chocolate chip recipe is my favorite because it’s so unique and produces such delectable cookies! It uses canola oil instead of butter, egg whites instead of whole eggs, brown sugar instead of white, and calls for a bit of vinegar and a whole bunch of mini chocolate chips! They make the perfect cookies, with just the right degree of chewiness that I love.