Cookie dough
Ingredients
- 85g/3oz plain flour
- 100g/3½oz unsalted butter, softened
- 75g/2¾oz soft light brown sugar
- 50g/1¾oz caster sugar
- 1 tsp vanilla bean paste
- 75g/2¾oz dark chocolate chips
- vanilla ice cream, to serve
Method
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Start by heat-treating the flour to kill any bacteria. This can be done in the microwave, in a frying pan or in the oven. If using a microwave, tip the flour onto a plate and microwave on medium–full power for 90 seconds, stirring the flour every 15 seconds. For the frying pan method, tip the flour into a heavy-based frying pan and place over a medium heat, stirring almost constantly for about 4 minutes until the flour is hot. To heat-treat flour in the oven, preheat the oven to 170C/150C Fan/Gas 3½, tip the flour onto a baking tray in an even layer and heat for 5 minutes until the flour is hot, stirring halfway through. The flour must be cooled to room temperature before mixing the cookie dough.
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Beat the butter until smooth. Add both sugars and beat for 2–3 minutes until pale and creamy. Add the vanilla and mix well.
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Sift the cooled flour over the mixture and mix until smooth, then stir in the chocolate chips.
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Chill slightly before serving, or store in the fridge until ready to use, crumbled and stirred through ice cream.
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