175g muscovado sugar
2 tsp vanilla extract
150g plain flour
⅛ tsp bicarbonate of soda
100g dark chocolate chunks
500g vanilla ice cream
Ready-made chocolate sauce, to drizzle
- Heat oven to 160°C. Cream together the butter and sugar until fluffy. Beat in the egg and the vanilla extract. Stir in the flour, bicarbonate of soda, cocoa and chocolate chunks. Mix together so that it forms a firm cookie dough.
- Roll out to a 23cm round and place in a 23cm greased tart tin or an ovenproof frying pan. Bake for 20 min or until just firm.
- Pile on scoops of the vanilla ice-cream, drizzle with the chocolate sauce and dig in!
If the edges of the cookie start to brown while baking, place some foil over it.