Warm Choc-chip Cookie with Peanut-butter Ice-cream

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World Chocolate Day is celebrated on 7 July! And while eating chocolate requires no excuse, a whole day of it certainly is a big treat! 7 July marks the date – why not celebrate by indulging in all your favourite chocolatey treats! Start by baking this scrumptious choc-chic cookie, you can thank us later.
 
Chef Jenny Ward of CHEFS Cape Town offers her easy, mouth-watering recipe for a warm choc-chip cookie served with peanut-butter ice-cream. Have it after a meal or as a snack – whether you’re a dessert fiend or not, this sweet treat is a must-try!
 
Warm Choc-chip Cookie with Peanut-butter Ice-cream
Warm Choc-chip Cookie
 
150g salted butter
1c brown sugar
½c white granulated sugar
3x eggs
2tsp baking powder
2c flour
1tsp cinnamon
½c almond flour
1c dark chocolate (chopped)
½c white chocolate (chopped)
1c pecan nuts (chopped)
 
Soften the butter slightly and add the sugars to it. Mix in the eggs one at a time. Add the flour, almond flour and cinnamon to the mixture and mix well. Mix the chopped chocolate and nuts into the mixture. Place 2 spoons of the mixture in a small oven-proof bowl. Bake at 180°C for 12-15min until it is light golden and soft to the touch. Serve immediately and top with peanut-butter ice-cream.
 
Peanut-butter Ice-cream
500ml milk
200ml cream
8x egg yolks
125g castor sugar
2tbsp peanut butter
 
Heat the milk and cream together slowly. Mix the egg yolks and sugar in a bowl. Pour the warm milk mixture over the eggs. Cook the mixture on a very low heat to form a thin custard. Add the peanut butter while the mixture is still warm. Blend the mixture in an ice-cream machine. Serve on the warm choc-chip cookie.

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