Giant choc chip cookie


Recipe may contain gluten, tree nuts, milk, egg and wheat.

Slice and serve this larger-than-life cookie for afternoon tea. There’s no fiddly rolling, so prep is done in 10 minutes.

13 Ingredients

  • 300g (2 cups) plain flour

  • 3/4 tsp bicarbonate of soda

  • 3/4 tsp salt

  • 125g unsalted butter, softened

  • 155g (3/4 cup firmly packed) brown sugar

  • 70g (1/3 cup) caster sugar

  • 1 1/2 tsp vanilla extract

  • 1 egg

  • 1 egg yolk

  • 80ml (1/3 cup) cup thickened cream

  • 230g (11/4 cups) milk choc chips or dark choc chips

  • Chocolate ganache, to decorate

  • Sprinkles, to decorate

3 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Whisk flour

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    (300g (2 cups) plain flour), bicarb (3/4 tsp bicarbonate of soda) and salt (3/4 tsp salt) in a bowl. Use electric beaters to beat butter (125g unsalted butter, softened), brown sugar (155g (3/4 cup firmly packed) brown sugar) and caster sugar (70g (1/3 cup) caster sugar) in a bowl until pale and creamy. Beat in vanilla (1 1/2 tsp vanilla extract), egg (1 egg) and egg yolk (1 egg yolk). With beaters on low, add flour mixture in 2 batches, alternating with the cream (80ml (1/3 cup) cup thickened cream) until combined. Stir in choc chips (230g (11/4 cups) milk choc chips or dark choc chips).

  • Step 2

    Spoon half the batter into the centre of a baking tray lined with baking paper lined and spread to a 20cm round. Bake for 8-10 minutes or until edge is just golden. Remove from oven. Gently press a spatula around the edge to create a neat round. Return to oven for 7-8 minutes or until golden brown. Set aside to cool slightly on the tray before transferring to a wire rack to cool completely. Repeat with remaining mixture.

  • Step 3

    Once the cookie has cooled completely, decorate (Chocolate ganache, to decorate) with piped chocolate ganache and sprinkles (Sprinkles, to decorate).

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Image by Brett Stevens

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