Cookie Ice Cream Cup

Melt 9 tbsp of butter. Mix the melted butter, the brown sugar, 1 egg, 1½ cup of flour and the chocolate chips to obtain a cookie dough. Cover an empty tub of ice cream with the cookie dough, remove the excess and cover it with aluminum foil. Bake for 15 minutes at 350°F. Melt 6 tbsp of butter and the dark chocolate. Mix 2 eggs, the sugar, the dark chocolate, the rest of the melted butter and the rest of the flour. Unmold the cookie from the empty ice cream tub, pour the soft mixture inside the cookie jar and bake for 15 minutes at 350°F.

Spread the excess cookie dough on a flat surface. Place small spoons on top. Cut the cookie dough following the contours of the spoons and bake for 15 minutes at 350°F. Sprinkle the rim of the cookie jar with salted caramel sauce and add the caramelized hazelnuts. Place 3 scoops of Chefclub vanilla ice cream on top of the tub and pour the salted caramel sauce over the ice cream. Place the cookie spoons, the rest of the caramelized hazelnuts and enjoy!