Giant Double Chocolate Chewy Cookie
2 min read
This soft, chewy, double chocolate cookie is great fun to make with children. It’s made and cooked in one pan, saving on washing up. Add your own twist by replacing the chocolate chips with your favourite sugar-coated sweets.
Serves 6
Prep time 5 minutes
Cook time 30 minutes
Ingredients
150g unsalted butter, diced
50g caster sugar
100g soft brown sugar
225g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
1 medium egg, lightly beaten
1 tsp vanilla bean paste
100g milk chocolate chunks
100g white chocolate chunks
To serve
Vanilla ice cream
Method
- Melt the butter in a 24cm heavy bottomed non-stick frying pan or skillet over a gentle heat, add the caster and brown sugar and stir until dissolved. Make sure that the sugar is completely dissolved. It's important that you use a heavy based pan.
- Take the pan off the heat and allow the mixture to cool slightly, add the flour, baking powder and bicarbonate of soda, then stir in the egg, vanilla bean paste and ½ of the chocolate chunks.
- Press the cookie dough down lightly with the back of a spoon to make it level across the pan, then sprinkle over the remaining chocolate chunks. Cook on a low heat for 20-25 minutes. The cookie should be chewy and soft, with a crispy base.
- Do not be tempted to turn up the heat, as you will burn the base and remember that this is a chewy cookie and it will firm up more as it cools. Pop a tight fitting lid on the pan for the last few minutes if you feel that the cookie is catching on the bottom.
- If eating the cookie warm, allow to cool slightly in the pan, then serve in wedges straight from the pan with ice cream. If eating cold, allow the cookie to cool completely in the pan.
Tip
The cookie is suitable for gas and induction hobs, however, if you prefer, you can bake the cookie in an ovenproof skillet on 180C/Fan 160C/Gas mark 4 for 20-25 minutes. Check after 20 minutes for a soft, chewy style cookie.
Savings
7 minutes
7p
