Make mine a' la mode

A local Mexican restaurant Hacienda (http://www.haciendafiesta.com/) has a sinful dessert that they call a "Chocolate Mountain Mudslide". They bake 2 chocolate chip cookies on a small oval cast iron skillet. As soon as they come out of the oven they top each cookie with a heaping scoopful of vanilla ice cream and drizzle with chocolate syrup. The hot/cold combo of this dessert is just awesome. So I decided to recreate this dessert at home. It was so good.



Chocolate Chip Cookies
(adapted from allrecipes.com - Best Big, Fat Chewy Chocolate Chip Cookies)

Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I used 1.5 cups dark chocolate chips)

Directions:
Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.