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