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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 Hussain


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.

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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


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.


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From the book: Nadiya’s Kitchen

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