Nutella Cookie Dough and Ice Cream


Nutella Cookie Dough and Ice Cream


55g (1/2 stick) softened salted butter
40g (1/4 cup) light brown soft sugar
35g (scant 3tbsp) caster sugar
½ tsp vanilla extract
1 large egg yolk
90g (3/4 cup) plain flour
¼ tsp baking powder
75g (2.75oz) dark chocolate, chopped into chunks (or use chocolate chips)
3 tbsp Nutella


Preheat the oven to 180C/350F/gas mark 4. Grease a 6in cast iron skillet.

Beat the butter and sugars together with an electric mixer until pale and fluffy. Add the egg yolk and vanilla extract and beat again until pale.

Add the flour and baking powder and mix until it forms a dough, then tip in the chocolate and mix until evenly distributed.

Spread about half of the mixture across the base of the skillet, pressing it out with your fingers, so that it is completely covered in a thin layer of dough.

Spread the Nutella on top of the dough using the back of a spoon, leaving a 1.5cm border of cookie dough around the edge.

Use your fingers to flatten pieces of the remaining cookie dough and press them on top of the mixture in the skillet, try to press them together to create an even layer and make sure that the Nutella is covered.

Bake the cookie for 15-20 minutes until golden and crispy around the edges, the middle should still be a little soft but it will firm up as it cools. Allow the cookie to cool for at least 15 minutes before serving, topped with a dollop of ice cream and a drizzle of warm Nutella.

Products Used

MasterClass Silver Anodised 20cm Deep Cake Pan 
Home Made Stoneware 1 Litre Pudding Basin
Sweetly Does It Silicone Spatula
KitchenCraft Beech Wood 30cm Spoon