300g light soft brown sugar
2 large eggs, beaten
1 tsp vanilla extract or vanilla bean paste
380g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
A pinch of sea salt
70g dark chocolate
70g milk chocolate
70g white chocolate
You will also need 2 x 20cm greased loose bottomed sandwich tins
Preheat the oven to 170ºC/325ºF/gas mark 3
Cream the butter and sugar together in a free-standing machine until pale, light and fluffy. If you don’t have a free-standing machine you can use a hand-held electric whisk. Gradually add the beaten eggs, mixing well between each addition. Scrape down the sides of the bowl with a rubber spatula, add the vanilla extract and mix again.
Sift the flour, baking powder, bicarbonate of soda and salt into the bowl and mix again until thoroughly combined.
Roughly chop the chocolates into chunks and fold into the cookie dough.
Divide the cookie dough between the 2 greased sandwich tins. Bake the cookies on the middle shelf of the preheated oven for about 10 minutes. Remove from the oven and sharply bang the baking tray on the worksurface to deflate the cookies and then return to the oven for a further 10-12 minutes until pale golden brown. Leave in the tins until completely cold.
Warm chocolate sauce
100g milk chocolate
90ml double cream
In a jug heat the cream to boiling point, leave to cool for a minute, the stir the chopped chocolate through until smooth and shinny.
150ml double cream
Whisk the double cream until light and fluffy.
1 pot of good vanilla ice cream
To assemble
Place one of your cookies on a serving plate, with an ice cream scoop cover with balls of ice cream, now drizzle half of your chocolate sauce over the ice cream and top with the other cookie. Swirl the cream over the top and drizzle with the chocolate sauce. You can make double of the chocolate sauce and serve extra on the side.
*It will make it easier to serve if you mark into wedges when it just comes out of the oven, leave to firm and line them up when assembling.
