Yes! you read me well, today is all about eating chocolate chip dough with a spoon.
I can’t believe I’ve been absent for so long. Last week was the 1st birthday of my blog and I was really looking forward to a special post but I was on holiday enjoying myself in Cape Town. Anyone who has ever visited Cape Town will know what I’m talking about. Having lived there a few years ago, I was so thrilled to go back ‘home’ and catch up with Table Mountain and my friends.
Anyhow, today is not only the last day of my holiday but more specially it’s my Loulou’s birthday. She turned 12 today and I somehow managed to put 11 candles on her dessert. I guess it’s my subconscious talking; nope, I am not ready to let her grow, least of all let her become a teenager!
Louise loves eating so much she usually asks me what’s for dinner while munching on her lunch! But this time when I asked her what she wanted for dessert, she was clueless and I thought it was a great opportunity to try out this recipe from Simply Nigella: Feel Good Food by Nigella Lawson. This dessert is a combination of chocolate chip cookie and pudding that Nigella herself adapted from the Kitchn.
I haven’t made many changes myself, a part from adding a few drops of bitter almond essence and a spoonful of cocoa powder to the mixture. Served with or without a scoop of ice-cream this pudding was well appreciated and we will definitely have it again. If I have one recommendation that would be to make small portions especially when serving with ice-cream 😉
So here is the recipe with my little tweaks, for the original recipe go visit Nigella’s website.
Scoopable Chocolate Chip
- 150 grams plain flour
- ½ teaspoon fine sea salt
- 1 teaspoon bicarbonate of soda ( I ran out of bicarbonate of soda)
- 110 grams soft unsalted butter
- 1 tsp of cocoa powder
- 70 grams soft light brown sugar
- 1 teaspoon vanilla paste or extract
- 1 large egg
- 150 grams of Lindt 70% broken into bits (no chocolate chips in Angola)
- a few drops of bitter almond essence
- Preheat the oven to 180°C/gas mark 4/350°F.
- Measure and mix together your dry ingredients.
- Using an electric mixer, beat the butter and sugar until light and creamy, add the vanilla extract, the bitter almond and the egg, mix well to incorporate.
- Fold in the flour mixture, then add the chocolate chips.
- Divide the dough between 6 ramekins. Using the back of a teaspoon to spread the mixture to cover the bottom of the ramekins, and smooth the tops.
- Place the ramekins on a baking sheet and bake in the oven for 13–15 minutes. The dough should be golden brown, set on top but gooey inside.
- Leave to cool before serving.