Feed your appetite for cooking with Penguin’s expert authors
Chocolate Chip Cookie Dough
Introduction from Tyler Butt
Hot, gooey and utterly irresistible. This is the dessert you bring to the table still warm, topped with scoops of melting ice cream. Bake it in a pan or tray to share or portion into ramekins for your own little pot of heaven.
Ingredients
Essential kit
You will need: a 20cm ovenproof dish or ovenproof frying pan.
Method
Preheat the oven to 180°C fan. Grease a 20cm ovenproof dish or ovenproof frying pan.
Beat the butter and sugars together until light and fluffy.
Stir in the eggs and vanilla until smooth.
Fold in the flour, baking powder and salt until just combined – don’t overmix.
Fold through the chocolate chips, keeping some back for sprinkling. Transfer the dough to your ovenproof dish.
Scatter over the reserved chocolate chips. Bake for 20–25 minutes, until golden on the outside but still soft and gooey in the middle.
Take straight to the table warm, and top with flaky sea salt (if using) and scoops of vanilla ice cream.
Notes and tips
- Leftovers: Best eaten warm and fresh. If you do have leftovers, reheat individual portions in the microwave for 20–30 seconds to bring back the gooey centre.
- For a gooier centre, bake close to 20 minutes; for firmer, go to 25.
- Swap half the chocolate chips for chunks of caramel, peanut butter cups or chopped nuts.
- Bake in ramekins for a restaurant-style look.
Nutritional value
(PER SERVING)
CALORIES 390 – PROTEIN 5G – CARBS 48G – FAT 19G – FIBRE 2G
Reviews
3 out of 5 stars
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
2 Comments