Nadiya Hussain’s Hot Cookie Dough and Ice Cream
A recipe for sweet-toothed kids and adults alike, Nadiya Hussain's heavenly chocolate chip cookie dough is served warm topped with vanilla ice cream.
From the book
Nadiya’s Kitchen
Over 100 recipes for Nadiya's favourite home-cooked dishes
Fuss-free inspiration for every day of the week
Traditional family classics with a twist
Introduction
I can enjoy cookie dough in so many forms. I ate this at a chain restaurant years ago, and thought ‘for goodness’ sake, I can do this’ – and so I did, and here it is. Warm, soft cookie dough, served fresh from the oven with ice cream. No fuss, and absolutely delicious. I tend to make the dough beforehand and use when the urge strikes.
Ingredients
| 250g | plain flour |
| ½ tsp | bicarbonate of soda |
| ½ tsp | salt |
| 170g | unsalted butter, softened |
| 300g | dark muscovado sugar |
| 1 tsp | vanilla bean paste |
| 1 | medium egg, plus 1 egg yolk |
| 200g | dark chocolate chips |
| 125g | white chocolate chips |
| clotted cream ice cream, to serve |
Method
For the dough, sift the plain flour, bicarbonate of soda and salt into a bowl.
In another bowl mix together the butter, sugar, vanilla and egg, plus extra yolk, to a smooth paste.
Now add the dry ingredients and the chocolate chips, and bring the dough together.
Preheat the oven to 190°C/fan 170°C.
Press a large handful of cookie dough into a round, flat dish with sides, such as a pie dish. Use enough dough to generously cover the base of the dish.
Bake in the oven for 8 minutes, or 12 minutes if cooking straight from the fridge. Remove the dish from the oven, being careful not to burn your hands. The dough will still be quite soft. Add a large dollop of ice cream and enjoy.
