Baking ‘FEVER’ishly Warm choc-chip cookie
For the peanut butter ice-cream
• 500 ml milk
• 200 ml cream
• 8 egg yolks
• 125 g castor sugar
• 2 Tbs peanut butter
For the warm choc chip cookie
• 150 g salted butter
• 1 cup brown sugar
• ½ cup white granulated sugar
• 3 eggs
• 2 tsp baking powder
• 2 cup flour
• 1 tsp cinnamon
• ½ cup almond flour
• 1 cup dark chocolate — chopped
• ½ cup white chocolate — chopped
• 1 cup pecan nuts — chopped
Start with the peanut butter ice-cream.
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.
For the choc chip cookies, preheat the oven to 180°C.
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 two spoons of the mixture in a small oven-proof bowl.
Bake at 180°C for 12-15 min until it is light golden and soft to the touch.
Serve immediately and top with
peanut butter ice-cream.— Food24.