1-Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure all ingredients accurately to get started.

2-In a mixing bowl, cream the softened butter and brown sugar until light and fluffy. For vegan options, swap in plant-based butter here.

3-Add the egg or a flaxseed alternative and vanilla extract, blending well to combine.

4-Sift together the flour and baking soda, then mix into the wet ingredients gradually. Stir in the chocolate chips until just combined.

5-Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.

6-Bake for 10-12 minutes until edges are golden, then let cookies cool completely.

7-Once your cookies are ready, it’s time for the fun part. Place scoops of ice cream into a serving bowl, drizzle generously with hot fudge sauce, add a dollop of whipped cream, sprinkle with chopped nuts and extra chocolate chips, and arrange the chopped cookies and chilled cookie dough balls around the ice cream. The egg-free cookie dough balls are made by beating softened unsalted butter (½ cup), brown sugar (¼ cup packed), and granulated sugar (¼ cup) until creamy, then stirring in pure vanilla extract (1 teaspoon) and milk (1 tablespoon). Whisk all-purpose flour (1 cup) with salt (¼ teaspoon) in another bowl, add to the mixture, fold in mini chocolate chips (⅓ cup), scoop into balls, and chill before using. This no-cook method keeps it safe and simple, with the whole dish clocking in at around 300 calories per serving based on your choices.