Giant Chocolate Chip Cookie

RatingDifficultyIntermediate
Prep Time30 minsCook Time30 minsTotal Time1 hr
 180g (1 cup) roughly chopped chocolate of any kind
 100g (½ cup + 2 tbsp) dark brown sugar
 75g (⅓ cup) white sugar
 45g (¼ cup + 2 tbsp) unsalted butter or margarine at room temperature (or 40g neutral flavour vegetable oil)
 ¾ tsp table salt (optional – especially if using salted margarine/butter)
 1 large egg, room temperature (or equivalent vegan egg replacement)
 1½ tsp vanilla paste or extract
 1 cup all-purpose flour
 ¼ tsp baking (bicarb) soda
 Flaky sea salt to finish (optional)
1

Preheat oven to 190C.

2

Using a stand mixer or bowl and spoon, mix brown sugar, white sugar, butter (and salt if you use it), until no large lumps remain.

3

Stir in egg and vanilla until egg is incorporated and mixture is smooth and runny.

4

Add flour and baking soda and mix until dough comes together and no flour streaks remain.

5

Stir in ¾ cup chocolate, reserving remaining ¼ cup of chocolate.

6

Scrape batter into a 25cm cast-iron oiled frying pan, or oiled stainless steel frying pan.

7

With damp hands, pat and press batter into an even layer extending to sides of pan.

8

Place remaining chocolate bits evenly over batter, sprinkle with sea salt (if using).

9

Bake 20–25 minutes (15–18 minutes for stainless steel) until outer edges are browned and slightly puffed.

10

Serve warm direct to the table with Elato vanilla ice cream (if serving it cold, wait until it cools and becomes firmer to remove from the pan.

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Ingredients

 180g (1 cup) roughly chopped chocolate of any kind
 100g (½ cup + 2 tbsp) dark brown sugar
 75g (⅓ cup) white sugar
 45g (¼ cup + 2 tbsp) unsalted butter or margarine at room temperature (or 40g neutral flavour vegetable oil)
 ¾ tsp table salt (optional – especially if using salted margarine/butter)
 1 large egg, room temperature (or equivalent vegan egg replacement)
 1½ tsp vanilla paste or extract
 1 cup all-purpose flour
 ¼ tsp baking (bicarb) soda
 Flaky sea salt to finish (optional)

Directions

1

Preheat oven to 190C.

2

Using a stand mixer or bowl and spoon, mix brown sugar, white sugar, butter (and salt if you use it), until no large lumps remain.

3

Stir in egg and vanilla until egg is incorporated and mixture is smooth and runny.

4

Add flour and baking soda and mix until dough comes together and no flour streaks remain.

5

Stir in ¾ cup chocolate, reserving remaining ¼ cup of chocolate.

6

Scrape batter into a 25cm cast-iron oiled frying pan, or oiled stainless steel frying pan.

7

With damp hands, pat and press batter into an even layer extending to sides of pan.

8

Place remaining chocolate bits evenly over batter, sprinkle with sea salt (if using).

9

Bake 20–25 minutes (15–18 minutes for stainless steel) until outer edges are browned and slightly puffed.

10

Serve warm direct to the table with Elato vanilla ice cream (if serving it cold, wait until it cools and becomes firmer to remove from the pan.

Giant Chocolate Chip Cookie
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