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.
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.
|½ tsp||bicarbonate of soda|
|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.