Giant Cookie

Mon, 11 March 2019

 

Ingredients

·         225g Soft Butter, plus extra for greasing the pan

·         250g Light Brown Sugar

·         2 Egg Yolks

·         ½ tsp Vanilla Bean Paste / Vanilla Extract

·         275g Plain Flour

·         1 tsp Baking Powder

·         150g Chocolate Chips, Milk, White or Dark

·         100g of your favourite cookie ingredients, I’m using dried Apricots & Pretzels

 

Method

• Heat oven to 180C
• In a large mixing bowl, beat the butter and sugar until combined and fluffy
• Stir in the yolks and vanilla
• Add the flour, baking powder, chocolate chips and any other fillings you want to add.
• Mix until a dough forms
• Lightly butter a 25cm ovenproof frying pan or cake tin
• Spoon in the cookie mixture, using a fork gently flatten
• For a Cookie Dough Dessert: bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with cream
• For a Giant Cookie: bake for 30 mins, then leave to cool completely before cutting into wedges