It’s hard to believe that this year will be the 10th Valentine’s Day that Brad and I have celebrated together. We started dating at the end of January during our freshman year of college, and I remember being SO nervous about our first Valentine’s Day together. What the heck do you get your new boyfriend when you’ve only been together for two weeks? And do you know how hard it is to find a Valentine’s Day card that isn’t super lovey-dovey and mushy? I think I ended up getting him Anchorman on DVD and some Reeses hearts. Being the poor college students that we were, I’m pretty sure we ended up just staying in and ordering pizza, although there is nothing wrong with that! That also led us to taking our first picture together….we were such babies!
Now 9 years later, and thousands of pictures later, we still aren’t super into going out for Valentine’s Day. I’d much rather stay home than fight the crowds at restaurants or the movies. We much prefer to keep things low key – we’ll probably put the baby to bed, pop in a Redbox movie, and have a sinful dessert and a glass of wine. These deep dish cookie sundaes are perfect for a special occasion dessert. They are definitely a calorie splurge, but oh man, they are so worth the extra miles on the treadmill. The recipe only makes two – perfect for you and your loved one. Of keep both for you. I won’t judge. 🙂
- 3 Tbsp butter, softened
- 3 Tbsp sugar
- 3 Tbsp brown sugar
- ½ tsp vanilla
- 1 egg yolk
- ¼ tsp salt
- ⅛ tsp baking soda
- ½ cup flour
- ¼ cup chocolate chips
- Preheat your oven to 350 degrees F. Spray 2 8-oz ramekins with non-stick spray.
- In a medium bowl, combine the softened butter, sugar and brown sugar. Add in the egg yolk and vanilla until well combined. Stir in the flour, salt and baking soda. Fold in the chocolate chips.
- Divide the dough in half and gently press into the ramekins. Bake for 10-15 minutes until the edges are set and golden brown.
- Allow the cookies to cool for 5 minutes, then top with ice cream and chocolate sauce.