1. Prepare your flour. If using store-bought heat-treated flour, proceed to step 2. If heating flour yourself, spread 1 cup all-purpose flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Remove and cool completely before using. This eliminates any potential pathogens. This step is crucial for safety.
2. Cream butter and sugars. Place ½ cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar in a mixing bowl. Using an electric mixer or vigorous hand whisking, beat for about 2-3 minutes until light, fluffy, and well combined. The mixture should be pale and creamy. This incorporates air and creates a better texture.
3. Add vanilla extract. Add 1 teaspoon vanilla extract to the creamed mixture and beat for another 30 seconds until well incorporated.
4. Incorporate heat-treated flour. Add 1 cup heat-treated flour and ¼ teaspoon sea salt to the butter mixture. Stir gently with a rubber spatula until just combined. Be careful not to overmix, as this can create a tough dough.
5. Add cream for texture. Add 2-3 tablespoons heavy cream or milk, one tablespoon at a time, stirring after each addition. The dough should be soft, smooth, and slightly creamy—like traditional cookie dough but with a more luxurious texture. It should hold together but not be dry.
6. Optional: Add condensed milk. If desired, stir in ¼ cup sweetened condensed milk for extra richness and creaminess. This creates an even more indulgent dough similar to what you’d find at gourmet ice cream parlors.
7. Fold in chocolate chips. Gently fold in ¾ cup chocolate chips using a rubber spatula. Fold until evenly distributed throughout the dough. Save a few chips to sprinkle on top of finished sundaes if desired.
8. Chill briefly (optional). If time allows, refrigerate the cookie dough for 10-15 minutes. This makes it easier to scoop and creates a firmer texture. However, this step is optional—the dough is ready to use immediately.

For Assembling the Sundae:

9. Prepare your serving dish. Use a bowl or dish of your choice. If possible, chill it in the freezer for 5 minutes before serving.
10. Add ice cream. Scoop 2 generous scoops of vanilla or chocolate ice cream into your prepared dish.
11. Add cookie dough portions. Spoon 3-4 tablespoons of edible cookie dough over and around the ice cream. Place some on top and tuck some around the sides for visual interest.
12. Drizzle with sauce. Pour 3-4 tablespoons of warm chocolate or caramel sauce over the ice cream and cookie dough, allowing it to cascade down and pool slightly at the bottom.
13. Top with whipped cream. Add a generous dollop of whipped cream on top, creating attractive peaks and swirls with a spoon.
14. Add festive toppings. Sprinkle with crushed chocolate chip cookies, rainbow sprinkles, toffee bits, or chocolate shavings. Be creative and have fun with this final step!
15. Serve immediately. Present your cookie dough sundae right away while the ice cream is cold and the sauce is warm. This temperature contrast is what makes the sundae special.