For the cookies
- 60g unsalted butter, plus extra for greasing
- 50g Butter Nut hazelnut and cacao butter, or another nut butter of your choice
- 80g light brown sugar
- 60g caster sugar
- 1 tsp vanilla extract
- 1 large egg
- 100g plain flour
- 20g cocoa powder
- ½ tsp bicarbonate of soda
- 70g dark choc chunks, roughly chopped (I like to leave a few big chunks)
- 30g hazelnuts, roughly chopped
For the sauce
- 70g unsalted butter
- 70g light muscovado sugar
- 100ml double cream
Preheat the oven to 220C. Grease an ovenproof 20cm frying pan with a little butter.
In a bowl or kitchen mixer, beat together the butter, nut butter and sugars until light and fluffy. Add the vanilla extract and egg and beat again to combine.
In a separate bowl combine the flour, cocoa, bicarbonate of soda and ½ tsp salt. Pour the flour mixture into the sugar mixture and beat again very briefly – you don’t want to overwork the dough. Stir in the chocolate chips and nuts.
Spoon the mixture into the pan and use the back of the spoon to spread the mix evenly. Transfer the pan to the oven and cook for about 10 mins, or a little longer if you’d prefer your cookie to be less runny.
While the cookie is in the oven, make the sauce. Put the butter, sugar and a pinch of salt into a small saucepan. Cook on a low heat until melted and thick. Take off the heat and stir in the double cream.
Serve the cookie straight away, while still warm, with the sauce drizzled over and a dollop of ice cream on top.
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