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.