BROWN BUTTER KITCHEN SINK COOKIE CRUMBLE TRIFLES And I never want a hot fudge sundae any other way 😌 Layers of the creamiest and richest Super Premium Organic Vanilla Bean Ice Cream from @Straus Family Creamery that is smooth and packed with vanilla bean flavor with brown butter kitchen sink cookie crumbles 🍪 Straus crafts their ice cream using premium organic milk and cream from local family farms—minimally processed without any artificial ingredients or stabilizers, creating the richest, purest flavor. Finished with a drizzle of a velvety homemade hot fudge sauce — I’m not sure if it gets any better ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 14-16 cookies): Brown Butter Kitchen Sink Cookies: - 1 cup (226g) salted butter - 1 1/4 cups (265g) brown sugar - 1/4 cup (55g) granulated sugar - 1 egg + 2 egg yolks, at room temperature - 1 tbsp (12g) vanilla bean paste or extract - 2 tbsp (30ml) heavy cream, at room temperature (substitution: milk of choice) - 2 cups + 2 tbsp (260g) all-purpose flour - 3/4 tsp (4g) baking soda - 1/4 tsp (2g) baking powder - 1 tsp (6g) salt - 3/4 cup (150g) chocolate chips or chopped chocolate bar of choice - 1/2 cup (75g) toffee bits - 1/2 cup (40g) crushed potato chips - 1/2 cup (30g) crushed pretzels Homemade Hot Fudge Sauce: - 1/4 cup (58g) salted butter - 2/3 cup (135g) semi-sweet chocolate chips - 1 cup (240ml) half and half or heavy cream - 3/4 cup (165g) granulated sugar - 6 tbsp cocoa powder (36g) - 1/4 tsp (1g) salt - 2 tbsp (27g) vanilla extract For Serving: - @strausfamilycreamery Organic Vanilla Bean Ice Cream - Flaky sea salt Instructions: Start by preparing the brown butter kitchen sink cookies. Preheat the oven to 350F. Line 2 baking sheets with parchment paper; set aside. Brown the butter. Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from the heat and immediately pour into a large bowl. Set aside and allow it to cool slightly. In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside. Once the brown butter has slightly cooled, add both sugars and whisk until well combined. Add the egg, egg yolks, and vanilla. Whisk until well combined and lighter in color. Then whisk in the heavy cream until combined. Add the dry ingredients to the wet, and gently fold with a wooden spoon or spatula until just combined and there are so flour streaks. Add the chocolate chips/chunks, toffee bits, and crushed potato chips and pretzels. Gently fold until everything is incorporated and evenly dispersed. Allow the dough to rest for 15-20 minutes for scooping. After resting, use a large cookie scoop (3 tbsp) to scoop (pack the dough into the scoop with your hands) the dough out onto the baking sheets, spacing the cookies 2” apart from each other. Bake at 350F for 12-15 minutes, until lightly golden and the edges are set. Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. While the cookies are cooling or once you’re ready to serve, make the hot fudge sauce. In a small or medium saucepan over medium-low heat, melt the butter and chocolate chips, stirring frequently. Once melted, slowly whisk in the half and half (or heavy cream) until combined. Then, whisk in the sugar, cocoa powder, and salt. Cook over medium heat for 5 minutes, until the mixture comes to a slight boil. Then, reduce the heat and simmer for another 2-3 minutes, stirring frequently. Remove from the heat and stir in the vanilla. Then, transfer it to a heat-safe jar. Store in the fridge for up to 3 weeks. To serve the trifles, in a mason jar or cup, layer the vanilla bean ice cream, crumbles of the brown butter kitchen sink cookies, and drizzles of the hot fudge sauce. Serve and enjoy! - @wellmadebykiley