Receiving the news that the UK was going to be in lock down for yet another 3 weeks was unfortunate. Nevertheless, the thing that keeps me going is knowing that collectively we are doing this for a good cause!
Moving away from the topic of self isolation and quarantine which I am sure everyone has probably heard enough of, I would like to focus the spot light on this soft, gooey and buttery, baked dough with melt in your mouth milk chocolate chunks running through it.
The process of making this dessert is fairly easy and takes less than 30 minutes. So here we have it, a restaurant quality dessert with out having to eat out. If that’s not a win-win during these times I don’t know what is!
The only this left to say is: Get baking and try it out for yourself. Here’s how:
Serves: 8 (makes two 7-inch cake tins)
Preparation: 10 minutes
Cooking: 12 minutes
- 140g Unsalted butter (softened)
- 135g Light brown sugar
- 75g Granulated white sugar
- 1 Large egg
- 1/2 tsp Vanilla essence
- 175g Plain flour
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- 180g Milk chocolate chips
- Vanilla ice-cream (optional for serving)
- Preheat the oven to 180°C/Gas mark 4
- In a large bowl cream together the butter, light brown sugar and granulated sugar.
- Then mix in the egg and vanilla essence until well combined.
- Sift the plain flour, salt and baking powder into the egg, butter and sugar mixture and mix well to form a stiff, sticky batter.
- Next, fold in the chocolate chips until evenly distributed.
- Distribute the mixture evenly between two 7-inch cake tins and bake in the oven for 12 minutes until the cookie dough is cooked and golden.
- Serve with vanilla ice-cream and enjoy!
Tip: The raw cookie dough mixture can be stored either chilled for up to 3 days or frozen for 1 month.
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